This Tex-Mex Chicken & Rice Casserole brings a new flare to the standard chicken and rice. It includes black beans, corn, green chile, and hints of spice. It’s a fan favorite around here!
Chicken Black Beans and Rice Casserole
I feel like I should start this off by saying that casseroles are one of the harder to photograph items for a food blog. In reality, we have to make the food look appetizing and yummy for y’all and casseroles and brown foods are the pits to take appetizing pictures of! All that to say, I’m hoping you guys give this recipe a shot because the pictures do not do it justice. It’s so good!
Tex Mex Chicken Casserole Ingredients
- shredded chicken, cooked (rotisserie or Instant Pot chicken both work well)
- taco seasoning
- cooked white rice (I prefer Basmati)
- roasted green chiles, diced
- sour cream
- rotel
- cumin
- garlic powder
- onion powder
- corn (fresh, canned, or frozen [thaw first] all work well)
- black beans
- shredded Monterrey jack/cheddar cheese
How to Make Tex Mex Casserole with Chicken and Rice
(full recipe card below)
- Preheat your oven to 350°F.
- In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
- In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
- Spray a 9×13 casserole dish with nonstick spray.
- Layer half of the rice mixture, spreading evenly.
- Layer all of the chicken on top of the rice mixture, spreading evenly.
- Layer the remaining rice mixture on top of the chicken, spreading evenly.
- Top with your shredded cheese.
- Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil.
Toppings for Tex Mex Chicken and Rice Casserole
Some great toppings for Tex Mex Chicken and Rice Casserole are:
- cilantro
- extra cheese
- sour cream
- avocado or guacamole
- tomatoes
- salsa
How to Store, Freeze, and Reheat Chicken, Black Beans and Rice Casserole
To store chicken, black beans, and rice casserole, allow it to cool completely and place it in an airtight container in the refrigerator for up to 3 days.
When freezing this casserole, be sure that it has cooled completely. Add the casserole to a freezer-safe, airtight container and store in the freezer for up to 6 months. Allow the casserole to thaw overnight in the refrigerator before reheating.
To reheat, I recommend adding it to a skillet on the stove over medium heat, stirring frequently until heated through. You can also reheat it, covered in the microwave.
Tips and FAQ for Shredded Chicken and Rice Casserole
You can use pre-cooked chicken or even rotisserie chicken in this recipe. If you’d prefer to cook your own, I recommend cooking it in the Instant Pot with the taco seasoning.
Absolutely. I’d recommend assembling before freezing or refrigerating and then baking before serving.
Yes, you will use cooked rice in this casserole. There is not enough liquid or cook time to use uncooked rice.
Yes, you can cook raw chicken in a casserole. The internal temperature of the chicken needs to be 165°F.
To fix uncooked rice in a casserole, add additional liquid if needed to the casserole and place it back in the oven.
You can vegetables like zucchini, broccoli, cauliflower, asparagus, and bell peppers.
Although not required, you can rinse the rice if you prefer.
Yes, drain and rinse the black beans so that the canning liquid is not in the casserole.
Yes, you can use instant rice. Just be sure to cook it completely before adding it to the casserole.
What goes with a chicken casserole?
This chicken casserole is a meal all on its own. If you’d like, you can serve it with a side of vegetables like roasted broccoli.
Other chicken recipes you might like
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Tex Mex Chicken Casserole
Ingredients
- 4 cups shredded chicken cooked (rotisserie or Instant Pot chicken both work well)
- 1-2 tbsp taco seasoning
- 2 cups cooked white rice I prefer Basmati
- 1/4 cup roasted green chiles diced
- 1 cup sour cream
- 1 can rotel
- 2 teaspoons cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 cups corn fresh, canned, or frozen [thaw first] all work well
- 15 oz canned black beans drained and rinsed
- 2 cups shredded Monterrey jack/cheddar cheese
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
- In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
- Spray a 9×13 casserole dish with nonstick spray.
- Layer half of the rice mixture, spreading evenly.
- Layer all of the chicken on top of the rice mixture, spreading evenly.
- Layer the remaining rice mixture on top of the chicken, spreading evenly.
- Top with your shredded cheese.
- Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil.
The recipe was great but Prep time 5 mins… I wish. I prepped for 1 hour before putting in the oven. This should be changed!
Hi Lauren,
I’m glad you enjoyed the recipe. I’d love to help troubleshoot the prep time! The prep should only involve mixing the two items and then layering them in the dish since it calls for pre-cooked chicken and rice. Did your hour prep time involve cooking chicken and rice?
Do you think there would be any problem with mixing the cheese (or, maybe half the cheese) in with the rice mixture?
Hi Traci! Half would work great. I’d reserve the other half for topping.
Hello again Kara . . . I followed the recipe exactly and we found it to be a little “dry” . . . so with the leftovers the next day, I stirred in a cup of condensed cream of chicken soup to the remaining two thirds of the casserole, smashed it all back into the dish, and sprinkled another cup of grated cheese on top before reheating. Y-U-M-M-Y!!
I love this idea! I’m definitely going to try that the next time I make it. Thank you so much for the suggestion 🙂
Do I drain the corn (using canned) or the rotel?
Hi Ruth Ann, If you’re using canned corn you’ll want to drain it. The rotel does not need to be drained. Hope you enjoy!