What Makes This Recipe So Good
This simple chicken bake is quick and easy to throw together but full of delicious flavors and satisfying ingredients. Juicy chicken seasoned with taco seasoning on a bed of rice, black beans, corn, and salsa, topped with melty cheddar cheese. Savory, filling, and comforting, all in one.It’s a one-pan (…pan? …pot? …dish? One-dish.) meal which means less to clean up all around. I don’t know about you, but this mama is always a fan of less to clean up.Like most casseroles, Mexican chicken and rice bakes are fantastic for meal prep. Not only do you have your protein and sides all ready in one dish, but all the ingredients keep and reheat well. Just divvy everything up into individual portions, refrigerate your servings in airtight containers, and heat it all up when you’re ready to eat!
Chef’s Tips
Be careful not to overcook the chicken during its first round in the oven. If it’s overcooked before you add the cheese, it’s only going to get more overcooked when you put it back in the oven to melt the cheese. Aim for a temperature of around 158° Fahrenheit – cooked through but not quite fully cooked.I opted for chicken breasts in my chicken and rice bake, but boneless, skinless chicken thighs will also work. Chicken thighs typically take a little longer to cook, so adjust as needed!Change up the flavors every time you make a Mexican chicken casserole just by using different salsas! You can’t go wrong with a classic chunky red salsa, sure. Salsa verde would also be delish, as would a pineapple salsa or a tomatillo and chipotle pepper salsa. You can also make your own – I really love a roasted salsa here!
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