MEXICAN CHICKEN CHEESE EXPLOSION

I can still picture it: my grandma, apron dusted with flour, pulling a bubbling, golden-brown casserole from her ancient oven. The aroma alone was enough to make my mouth water, a symphony of cheesy goodness and savory spices. It was her famous Mexican Chicken casserole, and it was the centerpiece of every family gathering. Recreating that magic has been a mission of mine for years, and I think I’ve finally cracked the code! Today, I’m sharing all my secrets for the most amazing Irresistible Mexican Chicken Cheese Rice Casserole you’ll ever make!

Why This Mexican Chicken Cheese Rice Casserole Will Be Your New Go-To

Okay, friends, let’s talk about this casserole. This isn’t just dinner; it’s an experience. It’s warm, comforting, packed with flavor, and unbelievably easy to make. Whether you’re a seasoned chef or a kitchen newbie, I promise you can nail this recipe. I’ve designed it to be foolproof, with options for customization to suit your taste. Plus, it’s a total crowd-pleaser! Get ready for rave reviews!

What Makes This Casserole So Special?

• Flavor Explosion: We’re talking tender chicken, perfectly cooked rice, a medley of vibrant veggies, and a generous blanket of melted cheese. And don’t even get me started on the spices!
• Easy Peasy: Seriously, this recipe is so simple. Minimal prep time and easy-to-follow instructions mean you can have dinner on the table in no time.
• Customizable: Want to add some heat? Go for it! Prefer black beans over pinto beans? No problem! This recipe is your canvas – get creative!
• Budget-Friendly: This casserole is made with pantry staples and affordable ingredients, making it a delicious and economical meal.
• Make-Ahead Magic: You can assemble this casserole ahead of time and bake it when you’re ready to eat. Perfect for busy weeknights!

The Star Ingredients: What You’ll Need

Let’s gather our ingredients! Don’t be intimidated by the list – most of these are probably already in your pantry. And remember, substitutions are totally allowed. We’re all about making this work for you.

• Chicken: 2 cups cooked, shredded chicken (rotisserie chicken is your best friend here!)
• Rice: 1 ½ cups cooked rice (I prefer long-grain, but any kind works!)
• Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend are all fantastic)
• Canned Goods:
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans or pinto beans, rinsed and drained
• Veggies: ½ cup chopped onion
• Spices:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
• Optional Toppings: Sour cream, salsa, avocado, chopped cilantro

Pro Tip: Don’t be afraid to experiment with your cheese! A combination of cheddar and pepper jack adds a nice kick. And if you’re feeling fancy, a sprinkle of crumbled cotija cheese on top is divine.

Step-by-Step: Let’s Make This Casserole!

Alright, are you ready to get cooking? This is where the magic happens! I’ll walk you through each step, so don’t worry if you’re feeling a little nervous. We’ve got this!

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This will prevent the casserole from sticking and make cleanup a breeze. Trust me, you’ll thank me later.

Step 2: Sauté the Onion

In a skillet over medium heat, sauté the chopped onion until softened, about 5 minutes. This step is crucial for adding depth of flavor to the casserole. Don’t skip it!

Step 3: Combine the Ingredients

In a large bowl, combine the cooked chicken, cooked rice, sautéed onion, cream of chicken soup, diced tomatoes and green chilies (undrained!), corn, beans, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. Make sure all the ingredients are evenly distributed for maximum flavor in every bite. This mixture is the heart and soul of our Irresistible Mexican Chicken Cheese Rice Casserole!

Step 4: Assemble the Casserole

Pour the chicken and rice mixture into the prepared baking dish and spread it out evenly. Top with the shredded cheese, making sure to cover the entire surface. This cheese blanket is what dreams are made of!

Step 5: Bake to Golden Perfection

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Keep an eye on it to prevent the cheese from burning. You want it to be golden brown and irresistible. The aroma filling your kitchen will be heavenly!

Step 6: Let it Rest (Optional, But Recommended)

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld together even more and prevents you from burning your mouth on molten cheese. Patience is a virtue, my friend!

Tips and Tricks for the Perfect Casserole

Want to take your Irresistible Mexican Chicken Cheese Rice Casserole to the next level? Here are a few of my favorite tips and tricks:

• Use High-Quality Ingredients: The better the ingredients, the better the casserole. Splurge on good cheese and fresh veggies if you can.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. If you’re using leftover chicken, make sure it’s still moist and tender.
• Adjust the Spices to Your Liking: Not a fan of chili powder? Reduce the amount or substitute with paprika. Love a spicy kick? Add a pinch of cayenne pepper.
• Add Some Veggies: Feel free to add other veggies to the casserole, such as diced bell peppers, zucchini, or carrots. The more, the merrier!
• Get Creative with Toppings: Sour cream, salsa, avocado, chopped cilantro, green onions, and hot sauce are all fantastic toppings for this casserole. Let your imagination run wild!
• Make it a complete meal: Serve the casserole with a side salad and some tortilla chips and guacamole.

Variations: Mix It Up!

One of the best things about this recipe is how versatile it is. Here are a few ideas for variations to suit your taste:

• Spicy Casserole: Add a diced jalapeño pepper or a few dashes of hot sauce to the chicken and rice mixture.
• Vegetarian Casserole: Omit the chicken and add more beans and veggies.
• Creamy Casserole: Add ½ cup of sour cream or cream cheese to the chicken and rice mixture.
• Healthier Casserole: Use brown rice instead of white rice, and reduce the amount of cheese.
• Make it in a slow cooker: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Top with cheese during the last 30 minutes of cooking.

More Delicious Meal Ideas

If you love this Irresistible Mexican Chicken Cheese Rice Casserole, you might also enjoy these other easy and delicious recipes. Why not try a SOUTHWEST SKILLET for a quick weeknight dinner or a TACO RICE BOWL for a customizable and fun meal? For something a little different, try HONEY PEPPER CHICKEN PASTA. And if you’re looking for another comforting casserole, you can’t go wrong with Forgotten Chicken and Rice Casserole, Spicy Chicken Rigatoni, or the Creamy Chicken and Rice Casserole. There are so many options for your family to enjoy.

Storage and Reheating Instructions

Got leftovers? Lucky you! Here’s how to store and reheat your Irresistible Mexican Chicken Cheese Rice Casserole:

• Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Freezing: To freeze, let the casserole cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts: Go Forth and Bake!

There you have it! Everything you need to make the most amazing Irresistible Mexican Chicken Cheese Rice Casserole. I know you can do it! Just follow the instructions, have fun, and don’t be afraid to experiment. This casserole is all about bringing people together and creating memories. So, gather your loved ones, fire up the oven, and get ready to enjoy a truly unforgettable meal. Happy baking!

Mexican Chicken Cheese Explosion Casserole

This Mexican Chicken Cheese Explosion Casserole is a warm, comforting, and flavorful dish perfect for any occasion. It features tender chicken, perfectly cooked rice, vibrant vegetables, and a generous blanket of melted cheese, all combined with savory spices for an unforgettable taste experience. Easy to make and customizable, this casserole is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked, shredded chicken rotisserie chicken recommended
• 1 1/2 cups cooked rice long-grain preferred
• 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
• 1/2 cup chopped onion
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• Optional toppings: Sour cream, salsa, avocado, chopped cilantro

Equipment

• 9×13-inch baking dish
• Large bowl
• skillet
• measuring cups and spoons
• Spatula or spoon for mixing
• Oven

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a skillet over medium heat, sauté the chopped onion until softened, about 5 minutes.
3. In a large bowl, combine the cooked chicken, cooked rice, sautéed onion, cream of chicken soup, diced tomatoes and green chilies (undrained), corn, beans, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Mix everything together until well combined.
5. Pour the chicken and rice mixture into the prepared baking dish and spread it out evenly.
6. Top with the shredded cheese, making sure to cover the entire surface.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Notes

For a spicier casserole, add diced jalapeño peppers or a dash of hot sauce. To prevent sticking, ensure the baking dish is well-greased. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Reheat in the microwave or oven until heated through. Consider adding diced bell peppers or zucchini for extra vegetables. Adjust spices to your personal preference.