This Mexican casserole is an easy weekday dinner idea that is full of Spanish rice, chicken, and melty cheese. It’s flavorful and everyone will love it!
for Mexican Food Lovers
Do you love Mexican food? Do you love rice, chicken, and cheese? Then this casserole recipe is for you! This is a super easy recipe you can whip up during the week when you forgot to think about what to make for dinner.
Use any leftover Mexican or Spanish rice you have, or you can use a box mix of rice too. Throw everything into a casserole dish, bake in the oven, and dinner is served.
This is a GREAT dinner idea to bring to a friend or family member who is in need of a meal. It’s easy to transfer from your house to someone else’s. Bring along a fresh fruit salad and you’ve got the perfect dinner.
We also make this Mexican casserole when we have company coming over. It’s easy to put together and throw into the oven. So many reasons to make this Mexican casserole!
How to Make It
INGREDIENTS. You’ll need 1 ½ cups of Mexican rice and 4 cooked chicken breasts that are cut into cubes. Add the cubed chicken to a large saucepan with vegetable oil and cook with taco seasoning and minced garlic. While the chicken is cooking, combine the cream of chicken soup, green chiles and salsa.
ASSEMBLE. Layer ½ the rice, ½ the chicken and ½ the soup and salsa mixture in a greased 9×13 baking dish. Add 2 cups of the cheese on top. Repeat layers once more ending with the cheese.
BAKE. Bake for 40 minutes at 350 degrees. Take the casserole out of the oven and sprinkle with chopped cilantro. That’s it!
Easiest dinner ever, right?
Mexican Casserole Topping Ideas
No Mexican dish is complete without the classic toppings, right? Add any of the following to individual servings of your casserole:
perfect for freezing!
Making Ahead. This Mexican casserole is great for making ahead of time. Just prepare everything in the casserole dish up until cooking. Instead of cooking it in the oven, keep it covered in the fridge until you’re ready to make it.
It will last about 3-4 days in the fridge. Or you could put it in a freezer-safe container and freeze it for 3-4 months until ready to bake. Perfect for meal prepping, taking to friends in need and more.
Leftovers. Store any leftovers in an airtight container in the fridge- which should last for 3-4 days. Leftovers of this casserole make a great lunch for the next day- yummy!! Just heat it up in the microwave when you’re ready to eat it.
great sides with this casserole:
- Easy Fruit Salad
- Quick Fruit Salad
- Black Bean and Corn Salsa
- Mexican Cornbread
- Summer Corn Salad
- Creamy Refried Beans
For more mexican-style casseroles, try:
Mexican Casserole Recipe
- 1 1/2 cups Mexican Rice
- 4 chicken breasts cubed
- 1 package taco seasoning
- 3 tbsp oil
- 1 tbsp minced garlic
- 4 cups Mexican cheese
- 1 1/2 10.75 oz. cans cream of chicken soup
- 1 can green chiles
- 1 1/2 cups salsa
- Add cubed chicken to a large saucepan with vegetable oil and cook with taco seasoning and minced garlic.
- Preheat oven to 350 and grease 9x13 dish.
- Combine cream of chicken soup, green chiles and salsa.
- Layer 1/2 the rice, 1/2 the chicken and 1/2 the soup and salsa mixture in your baking dish. Add 2 cups of cheese on top. Repeat layers once more ending with the cheese.
- Bake for 40 minutes and sprinkle with chopped cilantro.