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Easy Baked Mexican Chicken and Rice Casserole photo

Baked Mexican Chicken and Rice Casserole

A comforting, cheesy baked casserole combining shredded cheeses, salsa verde, chicken, rice, corn, and mild green chiles for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken breasts cooked and chopped
  • 3 1/2 cups cooked long grain rice or brown rice
  • 2 cups Homemade salsa verde or store-bought (mild)
  • 1/2 cup sour cream
  • 1 1/2 cups Monterrey Jack cheese shredded
  • 1 1/2 cups sharp cheddar cheese shredded
  • 15 oz sweet corn 1 can, rinsed and drained
  • 4 oz mild diced green chilies 1 can
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper optional
  • tortilla chips for serving
  • sour cream for serving
  • cilantro for serving
  • avocados for serving

Equipment

  • 9 x 13-inch casserole dish
  • Large mixing bowl
  • spatula or large spoon
  • Measuring cups and spoons
  • Oven
  • Can opener

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a very large bowl, whisk together the honey, lime juice, chili powder, onion powder, garlic powder, salt, smoked paprika, cumin, chipotle powder, and cayenne (if using) to make the 10-minute marinade.
  3. Add the cooked, chopped chicken to the marinade and toss to coat; let sit for 10 minutes.
  4. Stir together the shredded Monterrey Jack and sharp cheddar cheeses; reserve 2 cups of the cheese mixture for topping.
  5. Add 2 cups of the cheese, salsa verde, cooked rice, 1/2 cup sour cream, drained corn, and diced green chilies to the marinated chicken and mix until evenly combined. The mixture may be slightly wet.
  6. Transfer the chicken and rice mixture to a 9 x 13-inch casserole dish and spread evenly, then sprinkle the reserved cheese on top.
  7. Bake for about 30 minutes, or until the casserole is hot in the center. If desired, broil briefly until the cheese is golden and bubbly—watch closely to avoid burning.
  8. Remove from the oven and serve with tortilla chips, extra sour cream, cilantro, and avocado as desired.

Notes

  • Use cooked rotisserie chicken to save time.
  • Store-bought salsa verde works fine if you prefer convenience.
  • The casserole will be slightly moist before baking; that is normal.
  • Broil only briefly to brown the cheese.