This Tex-Mex Chicken & Rice Casserole adds bold southwestern flavor to the classic chicken-and-rice dish. It combines shredded chicken, black beans, corn, roasted green chiles, and a creamy spiced rice base, finished with melted Monterey Jack and cheddar. It’s a simple, family-friendly meal that comes together quickly and freezes well for easy weeknight dinners.
Chicken, Black Beans and Rice Casserole
Casseroles can be a challenge to photograph, but don’t let the images fool you — this dish tastes even better than it looks. The creamy rice, tender seasoned chicken, and melty cheese make it a crowd-pleaser. It’s a practical, satisfying meal you can get on the table in under 30 minutes if you use pre-cooked chicken.
Tex-Mex Chicken Casserole Ingredients
- 4 cups shredded cooked chicken (rotisserie or Instant Pot)
- 1–2 tbsp taco seasoning
- 2 cups cooked white rice (Basmati recommended)
- 1/4 cup roasted green chiles, diced
- 1 cup sour cream
- 1 can Rotel (diced tomatoes with green chiles)
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 cups corn (fresh, canned, or thawed frozen)
- 15 oz canned black beans, drained and rinsed
- 2 cups shredded Monterey Jack and/or cheddar cheese
How to Make Tex-Mex Chicken and Rice Casserole
(Full recipe card is provided below.)
- Preheat oven to 350°F (175°C).
- In a bowl, toss shredded chicken with the taco seasoning until evenly coated. Alternatively, cook the chicken with the seasoning before shredding. Set aside.
- In a large mixing bowl, combine the cooked rice, diced green chiles, sour cream, Rotel, cumin, garlic powder, onion powder, corn, and black beans. Stir until well mixed.
- Spray a 9×13-inch casserole dish with nonstick spray.
- Spread half of the rice mixture in the bottom of the dish in an even layer.
- Top with all of the seasoned shredded chicken, spreading it evenly over the rice layer.
- Cover the chicken with the remaining rice mixture and spread it evenly.
- Sprinkle the shredded Monterey Jack/cheddar cheese over the top.
- Bake for about 20 minutes, until heated through and the cheese is melted. If the cheese is browning too quickly, tent the casserole with foil.
Toppings
Finish servings with any of the following for extra freshness and flavor:
- Fresh cilantro
- Extra shredded cheese
- Sour cream
- Avocado slices or guacamole
- Diced tomatoes
- Salsa or pico de gallo
Storage, Freezing and Reheating
To store leftovers, cool the casserole completely and transfer to an airtight container; refrigerate up to 3 days. For longer storage, cool fully and freeze in a freezer-safe, airtight container for up to 6 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat covered in the microwave until hot.
Tips and FAQ
Use pre-cooked chicken or rotisserie chicken to speed up preparation. If cooking raw chicken specifically for this recipe, the Instant Pot is a convenient method for a moist, evenly cooked result. Ensure any chicken cooked in the casserole reaches an internal temperature of 165°F.
Yes. Assemble the casserole, then refrigerate or freeze before baking. Bake when you’re ready to serve.
Yes. This recipe uses cooked rice; there isn’t enough liquid or time to cook uncooked rice in the casserole.
Yes, but make sure the chicken reaches an internal temperature of 165°F.
Add a little extra liquid (broth or water), cover, and return the casserole to the oven until the rice finishes cooking.
Try bell peppers, zucchini, broccoli, cauliflower, or asparagus — adjust cooking times as needed.
Rinsing rice is optional; rinse if you prefer less surface starch.
Yes: drain and rinse canned beans to remove canning liquid before adding them to the casserole.
Yes. If you do, cook it according to package directions before adding to the casserole.
Serving Suggestions
This casserole is hearty enough to serve on its own. If desired, pair it with a simple vegetable side such as roasted broccoli or a fresh green salad to round out the meal.
Other Chicken Recipes You Might Like
- Chicken Noodle Casserole
- Cheesy Chicken & Veggie Bubble Up
- Slow Cooker Salsa Chicken
Tex Mex Chicken Casserole
Ingredients
- 4 cups shredded chicken, cooked
- 1–2 tbsp taco seasoning
- 2 cups cooked white rice
- 1/4 cup roasted green chiles, diced
- 1 cup sour cream
- 1 can Rotel
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 cups corn
- 15 oz canned black beans, drained and rinsed
- 2 cups shredded Monterey Jack/cheddar cheese
Instructions
- Preheat your oven to 350°F.
- Combine shredded chicken and taco seasoning in a mixing bowl, coating the chicken evenly. Set aside.
- In a separate large bowl, mix cooked rice, green chiles, sour cream, Rotel, cumin, garlic powder, onion powder, corn, and black beans until combined.
- Spray a 9×13-inch casserole dish with nonstick spray.
- Spread half of the rice mixture in the dish, add the seasoned chicken in an even layer, then top with the remaining rice mixture.
- Sprinkle shredded cheese over the top and bake for 20 minutes, covering with foil if cheese browns too quickly.
Notes
If you plan to cook chicken specifically for this recipe, the Instant Pot works well when seasoned with taco seasoning — it cooks quickly and keeps the chicken moist.