Go Back
–+ servings
Mexican casserole fresh out of the oven.
Print Recipe
5 from 39 votes

Mexican Casserole Recipe

Cheesy Mexican casserole is flavorful and filling, packed with layers of chicken, Spanish rice, and a creamy sauce!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 12
Author: Kristyn Merkley

Ingredients

  • 2 cups Mexican Rice
  • 4 chicken breasts, cubed
  • 1 package taco seasoning
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 4 cups Mexican cheese
  • 1 (10-ounce) can cream of chicken soup
  • 1 can green chiles
  • 1½ cups salsa
  • cilantro

Instructions

  • Preheat oven to 350°F and grease 9x13 dish.
  • Add cubed chicken to a large saucepan with vegetable oil and cook with taco seasoning and minced garlic.
  • Combine cream of chicken soup, green chiles, and salsa. 
  • Layer ½ the rice, ½ the chicken, and ½ 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.

Notes

Recipe Tips.
  • Whenever we have leftover Spanish Rice we use it to make this casserole. 
  • You can buy cubed chicken at the market, or make baked chicken to cube.
  • For a Vegetarian friendly dish, replace the chicken with an equal amount of black beans or pinto beans and use cream of mushroom soup.
  • Roll up a spoonful in a Flour Tortilla or corn tortilla or scoop it with Tortilla Chips.
  • Top with a dollop of sour cream, Guacamole, or Pico De Gallo. Sprinkle on some black olives, diced tomatoes, or green onion.
Prep ahead of time. Prepare the casserole but do not bake. Keep it covered in the refrigerator for 1-2 days. To freeze, wrap tightly with plastic wrap and again with foil and store in the freezer for 2-3 months. Thaw overnight in the fridge before baking.
Store leftovers in an airtight container(s) in the fridge for 3-4 days or freezer for up to 3 months. Heat it up individual portions in the microwave or larger portions in the oven.
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 276kcal | Carbohydrates: 14g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 847mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 1mg