This chicken taco rice casserole will be your go to dump and bake dinner. It has savory rotisserie chicken, minute rice, beans, taco seasoning, queso dip, and gooey cheese.
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Recipe testing this chicken and rice casserole, was one of the easiest dinners I’ve made in a while. It’s perfect as a make ahead freezer dinner or meal prep.
No mixing bowl needed, just dump the ingredients into the casserole dish, mix, cover, and oven bake. You’ll have dinner on the table in 45 minutes.
Ingredients
Chicken -Store-bought rotisserie chicken or leftover cooked chicken. Remove the skin and shred or cut it into chunks.
Rice - Quick cooking minute rice.
Seasoning - Premixed taco packet, make your own homemade or you can substitute fajita seasoning.
Beans- Black or pinto beans would be delicious.
Salsa- You favorite jared variety or substitute with a can of rotel.
Chicken Broth - I recommend unsalted just to reduce the sodium.
Cheese - Cheddar, Mexican blend or colby jack. Store bought queso dip or you can make homemade. Check out this 2 ingredients recipes - White Queso and Nacho Cheese Sauce.
Shortcuts
For faster prepping use a pre-shredded rotisserie chicken and minute rice.
Minute rice is recommended because it’s faster cooking. Using regular rice will need additional liquid and cook time.
Mix In’s and Toppings
You can easily make this casserole more filling and flavorful with these delicious options.
- Bell Peppers
- Red or White Onions
- Corn
- Roasted Red Peppers
- Shredded Carrots
- Chipotle in Adobo
- Diced Green Chilies
- Zucchini
Baking Time
When you are making any oven rice bake, check the texture of the rice while it is baking. I recommend about 10 minutes prior to the full recommended bake time.
Oven heat and temperatures and rice cooking times can vary. You don’t want to overcook the rice.
How To Serve
Make a delicious Mexican inspired chicken and rice bowl with these toppings.
- Tortilla Chips
- Corn Chips
- Pickled Jalapeños
- Fresh Jalapeños
- Cilantro
- Lime Wedges
- Salsa or Pico De Gallo
- Sour Cream or Crema
- Avocado or Guacamole
- Shredded Lettuce
- Fresh Tomatoes
- White or Yellow Queso Dip
- Sriracha or any Hot Sauce
- Queso Fresco or Cotija Cheese
Leftovers and Storage
After enjoying this chicken taco rice casserole, store the leftovers covered in an airtight container for up to 4 days in the refrigerator. It can also be frozen for up to3 months.
Reheatin the microwave or the oven covered in foil.
You can freezer prep the whole baked casserole dish. Make sure is has be fully cooled and wrapped well to prevent freezer burn. Let in thaw in the fridge and it’s ready to reheat.
Step By Step Instructions and Photos
- Preheat oven to 375 degrees Fahrenheit.
- In a 9x13 baking dish dump the minute rice.
3. Add the shredded chicken, beans, salsa and taco seasoning.
4. Mix until combined.
5. Pour in the chicken broth.
6. Press the mixture with rubber spatula into an even layer.
7. Cover the baking dish tightly with foil. Place in the oven.
8. Bake for 35 minutes. Remove and carefully uncover and check the rice. See if it's cooked to your liking. If not place back covered into the oven.
9. Top with queso dip and shredded cheese. Place back into the oven for an additional 5 minutes. Remove from the oven when the cheese has melted nicely
10. Serve warm with extra queso, cilantro, salsa, sour cream, jalapeños and crispy tortilla chips. Enjoy.
Chicken Taco Rice Casserole
Equipment
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Foil
Ingredients
- 2 cups Rotisserie Chicken Shredded
- 2 cups Minute Rice
- 1 10 oz Canned Black Beans, drained and rinsed
- 2 cups Chicken Broth (Low Sodium)
- 1 cup Salsa
- 1 oz Taco Seasoning Packet
- 1 cup Colby Jack (Block Shredded)
- 8 oz Queso Dip
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a 9x13 baking dish dump the minute rice.
- Add the shredded chicken, beans, salsa and taco seasoning. Mix well.
- Pour in the chicken broth and press with rubber spatula into an even layer.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 35 minutes. Remove and carefully uncover and check the rice. See if it's cooked to your liking. If not place back covered into the oven.
- Top with queso dip and shredded cheese. Place back into the oven for an additional 5 minutes.
- Remove from the oven when the cheese has melted nicely. Serve warm with extra queso, cilantro, salsa, sour cream, jalapeños and crispy tortilla chips. Enjoy.
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