Description
This Dump and Bake Taco Chicken and Rice Casserole is a simple, one-pan meal packed with bold Tex-Mex flavors. Combining tender chicken breast, fluffy rice, beans, sweet corn, and zesty Rotel tomatoes with a kick of taco seasoning, this casserole is a comforting and easy dinner that comes together with minimal prep and bakes into cheesy perfection. It’s perfect for busy weeknights or meal prep, offering a hearty, flavorful dish the whole family will enjoy.
Ingredients
Main Ingredients
- 1 cup long grain white rice, uncooked, rinsed well
- 1 ¾ – 2 cups chicken broth, low sodium preferred
- 1 can Rotel (10 oz., tomatoes with green chiles)
- 2-3 garlic cloves, minced
- 1 cup corn, frozen or canned
- 1 can black beans (15 oz.), drained and rinsed
- Juice of one lime
- 1½ lb chicken breast, cut in bite-sized pieces
- 1 taco seasoning packet (1 – 1.31 oz., approx. 3-4 Tbsp, we like Siete Foods)
- ½ cup chopped cilantro, plus more for topping
- ⅓ – ½ cup sour cream, room temperature
- 1½ cup freshly shredded pepper jack or cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking your casserole.
- Combine Base Ingredients: In a 9×13 inch baking pan, add the rinsed rice, chicken broth, entire can of Rotel (including liquid), black beans, corn, minced garlic, and lime juice. Stir gently to evenly distribute all ingredients.
- Add Chicken and Seasoning: Arrange the bite-sized chicken breast pieces on top of the rice mixture. Sprinkle the taco seasoning evenly over the chicken. Carefully stir to coat the chicken and incorporate the seasoning without disturbing the rice layer too much.
- Cover and Bake: Tightly cover the baking dish with aluminum foil to trap steam. Bake in the preheated oven for 50-60 minutes until the chicken reaches an internal temperature of 165°F and the rice is fully tender.
- Mix in Cream and Cilantro: Remove the casserole from the oven and carefully take off the foil. Stir in the room temperature sour cream and chopped cilantro thoroughly to add creaminess and fresh flavor.
- Add Cheese and Broil: Evenly sprinkle the shredded cheese over the top of the casserole. Turn your oven’s broiler on high and place the casserole under the broiler for 3-5 minutes, or until the cheese melts and develops a golden brown, bubbly crust.
- Rest and Serve: Allow the casserole to rest for about 10 minutes before serving. This helps the dish set and cool to a perfect eating temperature. Add your favorite toppings such as jalapeños, extra cilantro, crushed tortilla chips, diced tomatoes, and additional sour cream for extra flavor and texture.
Notes
- Use low sodium chicken broth to control salt content.
- Make sure to rinse the rice well to remove excess starch for fluffier results.
- The casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a dairy-free version, substitute sour cream and cheese with vegan alternatives.
- Adjust the amount of taco seasoning based on your preferred spice level.
- Ensure the chicken reaches the safe internal temperature of 165°F before removing from the oven.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
