Fiesta Chicken Casserole Recipe

The Fiesta Chicken Casserole is a vibrant, delicious dish bursting with flavors inspired by Mexican cuisine. Loaded with tender chicken, creamy cheese, beans, corn, and zesty spices, this easy-to-make casserole is a family favorite that can be served for weeknight dinners, potlucks, or any gathering.

Instructions:

1. Cook the Rice:

• Preheat the oven to 350°F (175°C).
• In a medium saucepan, combine the uncooked rice with the chicken broth and bring it to a boil.
• Reduce the heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed. Set aside.

2. Prepare the Chicken Mixture:

• In a large mixing bowl, add the shredded chicken, drained black beans, drained corn, diced tomatoes with green chilies, and sour cream.
• Sprinkle in the taco seasoning, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir everything together until well combined.

3. Combine the Rice and Chicken Mixture:

• Once the rice is cooked, add it to the chicken mixture and stir until everything is evenly combined.
• Stir in 1 cup of shredded Mexican blend cheese, ensuring it melts into the mixture.

4. Assemble the Casserole:

• Grease a 9×13-inch baking dish with olive oil or non-stick spray.
• Pour the chicken and rice mixture into the prepared dish and spread it out evenly.
• Sprinkle the remaining ½ cup of shredded cheese over the top.

5. Bake the Casserole:

• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Optional Toppings:

• For added crunch, sprinkle tortilla chips or strips over the top in the last 5 minutes of baking. This gives the casserole a nice crispy texture.
• Garnish with freshly chopped cilantro before serving.

7. Serve:

• Let the casserole cool for a few minutes before serving. This dish pairs well with a side of guacamole, salsa, or sour cream. Enjoy!

Tips:

• Use Rotisserie Chicken: Rotisserie chicken saves time and adds great flavor. If you prefer cooking chicken from scratch, simply bake or boil chicken breasts until fully cooked, then shred.
• Make It Spicier: Add a few chopped jalapeños or a dash of cayenne pepper to increase the heat level.
• Vegetarian Option: Skip the chicken and add more beans or veggies like bell peppers and zucchini for a delicious meatless casserole.
• Toppings: In addition to tortilla chips, try adding sliced avocado, extra sour cream, or diced green onions for added flavor.

FAQs:

1. Can I make this casserole ahead of time?
   • Yes! You can assemble the casserole in advance and refrigerate it for up to 24 hours before baking. When you’re ready to bake, just pop it in the oven and extend the baking time by 5-10 minutes.
2. Can I freeze Fiesta Chicken Casserole?
   • Yes, you can freeze it. After assembling the casserole, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
3. Can I substitute the rice?
   • Absolutely! You can use brown rice, quinoa, or even cauliflower rice for a low-carb version. Just adjust the cooking times and liquid amounts accordingly.
4. What can I serve with Fiesta Chicken Casserole?
   • This dish is hearty enough on its own, but you can serve it with a simple side salad, chips and salsa, or some homemade guacamole.

Yield: 6

Fiesta Chicken Casserole Recipe

Print

The Fiesta Chicken Casserole is a vibrant, delicious dish bursting with flavors inspired by Mexican cuisine. Loaded with tender chicken, creamy cheese, beans, corn, and zesty spices, this easy-to-make casserole is a family favorite that can be served for weeknight dinners, potlucks, or any gathering.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 cup salsa (mild or spicy, depending on your preference)
• 1 cup uncooked rice (white or brown)
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish, optional)
• Sour cream (for serving, optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
   
2. Combine Ingredients:
   In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, salsa, uncooked rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir until everything is well mixed.
   
3. Transfer to Baking Dish:
   Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
   
4. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
   
5. Add Cheese:
   After 25 minutes, remove the foil and sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the casserole. Return to the oven (uncovered) and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
6. Let It Rest:
   Once done, remove from the oven and let the casserole rest for about 5 minutes before serving. This will help the rice absorb any remaining liquid.
   
7. Serve:
   Garnish with chopped cilantro if desired and serve with sour cream on the side.

Notes

Variations: You can customize this casserole by adding chopped bell peppers, onions, or other vegetables. Feel free to use ground turkey or beef in place of chicken for a different flavor.

Make It Spicy: Add jalapeños or a dash of hot sauce to increase the heat level.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.