Description
Pioneer Woman Loaded Mexican Chicken Casserole is a hearty one-dish dinner made with chicken, rice, black beans, corn, salsa, seasonings, and melted cheddar cheese. It is easy to prepare, family friendly, and ideal for weeknight meals or make-ahead cooking.
Ingredients
1 cup raw long grain white rice
1 teaspoon finely chopped garlic
1/2 cup diced onion
1 cup chicken stock
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 cup cooked black beans, rinsed and drained
1 cup corn kernels, thawed
16 ounces salsa
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 cup shredded cheddar cheese
Instructions
1. Preheat the oven to 350°F.
2. Lightly grease a 12 x 9-inch casserole dish.
3. Add the raw rice, chopped garlic, diced onion, and chicken stock to the casserole dish.
4. Stir until the rice mixture is evenly spread across the bottom.
5. Arrange the cubed chicken evenly over the rice.
6. Add the black beans and corn over the chicken.
7. Spoon the salsa evenly across the casserole.
8. Sprinkle the chili powder and paprika over the top.
9. Gently press the ingredients down with a spoon without disturbing the rice layer.
10. Sprinkle the shredded cheddar cheese evenly over the casserole.
11. Cover the dish tightly with aluminum foil or a fitted lid.
12. Bake for 45 minutes.
13. Remove the foil or lid.
14. Bake uncovered for another 10 minutes, or until the cheese is melted and lightly golden.
15. For a crispier cheese topping, broil for 1 to 2 minutes while watching closely.
16. Let the casserole rest for 5 minutes before serving.
Notes
Keep the rice at the bottom of the dish so it cooks properly in the chicken stock and salsa.
Cover the casserole tightly during the first stage of baking to trap enough steam for the rice.
Cut the chicken into evenly sized pieces so it cooks at the same rate.
Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
Monterey Jack or a Mexican cheese blend can replace cheddar.
Add diced green chilies, bell peppers, or jalapeños for extra flavor.
Serve with sour cream, avocado, cilantro, pico de gallo, or tortilla chips.
Assemble the casserole up to one day ahead, cover it tightly, and refrigerate until baking.
Add a few extra minutes to the baking time when cooking the casserole directly from the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 3 months.
Thaw frozen casserole overnight in the refrigerator before reheating.
Nutrition information is an estimate and may vary by ingredient brand and serving size.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired American
Nutrition
- Serving Size: 1 serving
- Calories: 1800
- Sugar: 10 g
- Sodium: 1480 mg
- Fat: 118 g
- Saturated Fat: 34 g
- Unsaturated Fat: 84 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 12 g
- Protein: 98 g
- Cholesterol: 280 mg