Description
This cheesy chicken and rice Mexican casserole is the kind of weeknight dinner that keeps everyone coming back for seconds. Loaded with tender chicken, perfectly seasoned rice, and plenty of gooey melted cheese, it’s warm, hearty, and full of cozy Mexican flavor. Whether you serve it straight from the skillet or bake it into a bubbly casserole, this dish is quick to make, uses pantry-friendly ingredients, and stores beautifully for meal prep. One bite and you’ll see why it’s become a family favorite.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked white or jasmine rice
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup chicken broth
- ½ cup sour cream
- 2 cups shredded cheddar and Monterey Jack cheese mix
- Juice of ½ lime
- Optional: fresh cilantro, jalapeños, avocado
Instructions
- Heat oil in a skillet and sauté onion until soft. Add garlic and cook 30 seconds.
- Stir in cumin, chili powder, paprika, salt, and pepper. Add diced tomatoes and simmer 2–3 minutes.
- Mix in cooked chicken and rice. Add broth and stir until well combined.
- Remove from heat and mix in sour cream and lime juice.
- Top with shredded cheese and bake at 375°F for 15–20 minutes until bubbly.
- Garnish with cilantro or desired toppings.
Notes
- Use rotisserie chicken for quicker prep. Greek yogurt works as a sour cream substitute. Don’t skip the lime—it balances the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake / Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4–6
- Calories: 460
- Sugar: 4g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 98mg