Cheesy Taco Chicken Rice Casserole

Cheesy Taco Chicken Rice Casserole is the sort of weeknight hero I make when I want comfort without fuss. It layers shredded chicken, tender rice, black beans, corn, and taco spices into one pan, then bakes under a blanket of melty cheddar. Families love it because it’s hearty, feeds a crowd, and cleans up quickly — and it doubles as perfect leftover lunch. If you like one-dish dinners with bold flavors, try my spin on buffalo chicken dip with cottage cheese for another easy crowd-pleaser.

Why you’ll love this dish

This casserole hits a lot of checkboxes: it’s fast to assemble, budget-friendly, and both kid- and adult-approved. Using uncooked rice and baking it right in the casserole means you’re skipping an extra pot on the stove. Shredded chicken keeps it high in protein and versatile — use leftover roast chicken or rotisserie meat. The taco seasoning supplies familiar, crowd-pleasing flavor without having to build a complex sauce, and the final cheese layer gives you that golden, bubbly finish everyone fights over.

“A dinner that feels like a hug and still leaves enough for lunch tomorrow.” — home-cooker review

How this recipe comes together

1. Preheat the oven and prepare a large mixing bowl.
2. Combine shredded chicken with uncooked long-grain rice, canned beans, corn, tomatoes, taco seasoning and chicken broth. Stir until evenly mixed.
3. Transfer to a greased casserole dish, cover tightly, and bake so the rice absorbs the liquid and cooks through.
4. Uncover, stir to redistribute, top with the remaining cheese, and bake until the cheese bubbles and turns golden.
5. Let it rest briefly, then finish with dollops of sour cream and bright cilantro.

What you’ll need

• 2 cups cooked, shredded chicken (rotisserie or poached are great)
• 1 cup uncooked long-grain white rice
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen and thawed or canned, drained)
• 1 cup diced tomatoes (canned with liquid drained or fresh)
• 2 cups chicken broth (use low-sodium if preferred)
• 1/2 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro (for finishing)

Notes and substitutions: swap the cheddar for Monterey Jack or a Mexican blend; use brown rice, but add 20–25 extra minutes baking time and a little more broth; for a lighter version, swap half the cheese for reduced-fat cheese.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or oil.
2. In a large bowl, add the 2 cups cooked, shredded chicken. Sprinkle in the 1 cup uncooked long-grain white rice and 2 tablespoons taco seasoning.
3. Stir in 1 cup of the shredded cheddar cheese, the drained and rinsed can of black beans, 1 cup corn, and 1 cup diced tomatoes. Pour in 2 cups chicken broth and mix until everything is evenly combined.
4. Transfer the mixture into the prepared casserole dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
5. Bake covered for 45 minutes. This lets the rice absorb the broth and become tender.
6. Remove the foil, give the casserole a gentle stir to redistribute any liquid, and sprinkle the remaining cheese over the top.
7. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Take the casserole out of the oven and let it rest for 5–10 minutes before scooping. Serve with spoonfuls of sour cream and a sprinkle of chopped cilantro.

Best ways to enjoy it

Serve scoops straight from the casserole dish onto warmed plates. Top with sour cream, extra cilantro, sliced green onions, or diced avocado. Pair it with a crisp salad or a side of lightly dressed greens to cut the richness. For a Tex-Mex spread, add tortilla chips, a simple pico de gallo, and lime wedges so each person can customize their bite.

Storage and reheating tips

• Refrigerator: Cool the casserole to room temperature within two hours, then store in an airtight container for up to 3–4 days.
• Reheating: Reheat individual portions in the microwave until steaming hot (165°F / 74°C), or reheat a covered casserole in a 350°F (175°C) oven for 15–20 minutes. Add a splash of broth or water if it looks dry.
• Freezing: For best results, freeze portions rather than the whole tray. Wrap tightly with plastic wrap and aluminum foil, or use a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  Food safety note: always reheat leftovers until piping hot and store promptly to reduce risk of bacterial growth.

Pro chef tips

• Use hot, shredded chicken straight from the pot or store-bought rotisserie to keep the baking time accurate.
• Don’t skip stirring once you remove the foil — it evens out moisture so the top doesn’t burn and the rice finishes evenly.
• If your canned tomatoes are watery, drain them to prevent a soggy bake. For a creamier texture, fold a bit more sour cream into the mixture before baking.
• If you’re curious about other casserole techniques that use dairy differently, see this cottage cheese breakfast casserole for inspiration.

Recipe variations

• Vegetarian: Replace chicken with extra beans and diced zucchini or bell peppers. Add an extra 1/2 cup broth if using lots of vegetables.
• Dairy-free: Use dairy-free shredded cheese and a plain dairy-free yogurt or cashew cream as a topping.
• Spicy: Stir in chopped jalapeño or a teaspoon of chipotle in adobo to the mix.
• Low-carb: Substitute cauliflower rice (lightly sautéed first) — reduce the broth to avoid excess moisture.
• Southwest-style: Add a can of diced green chiles and finish with a squeeze of lime for brightness.

Common questions

Q: How long does this casserole take to make from start to finish?
A: Active assembly takes about 15 minutes; baking is 60 minutes total (45 covered + 15 uncovered). Plan roughly 1 hour 15 minutes including resting.

Q: Can I use pre-cooked rice instead of uncooked rice?
A: Yes, but reduce the broth to about 3/4–1 cup and bake uncovered for 25–30 minutes until heated through and the cheese is bubbly. Using uncooked rice in the original recipe lets it absorb flavor while cooking.

Q: Is it safe to bake shredded chicken with uncooked rice?
A: Yes. The chicken is already cooked, so this is a finishing bake. The rice cooks in the broth; the 45 minutes covered typically brings it to tender doneness. Always check that rice is soft and the casserole is steaming before finishing.

Q: Can I make this ahead or freeze it?
A: You can assemble and refrigerate it (covered) for up to 24 hours before baking. For freezing, freeze portions or the unbaked casserole tightly wrapped for up to 3 months. Thaw overnight before baking and add a few extra minutes if still cold.

Q: How do I prevent the rice from turning mushy?
A: Use long-grain rice and measure the broth carefully. Don’t over-stir during baking — stir only once after the covered bake. If you see excess liquid when uncovering, drain a bit or bake uncovered slightly longer.

Q: Can I swap the taco seasoning?
A: Absolutely. Use your homemade spice blend (chili powder, cumin, garlic powder, onion powder, oregano) or a low-sodium packaged seasoning to control salt.

Helpful answers

If you want a crisp top, broil for 1–2 minutes after baking, watching closely so it doesn’t burn. For extra freshness, offer lime wedges at the table.

Conclusion

If you’d like a freezer-friendly variant and step-by-step photos, check this helpful guide: Chicken Taco Rice Casserole (Freezer Meal!) – Greens & Chocolate.

Cheesy Taco Chicken Rice Casserole

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• Author: amir_hassan
• Total Time: 75 minutes
• Yield: 6 servings
• Diet: Gluten-Free

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Description

A hearty one-pan casserole featuring shredded chicken, rice, black beans, and corn, topped with melty cheddar cheese.

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Ingredients

• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 cup uncooked long-grain white rice
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen and thawed or canned, drained)
• 1 cup diced tomatoes (canned with liquid drained or fresh)
• 2 cups chicken broth
• 1/2 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro (for finishing)

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. In a large bowl, combine shredded chicken, uncooked rice, taco seasoning, 1 cup of cheddar cheese, black beans, corn, and diced tomatoes.
3. Pour in chicken broth and mix until evenly combined.
4. Transfer to the greased casserole dish and cover tightly with aluminum foil.
5. Bake covered for 45 minutes.
6. Remove the foil, stir gently, and top with remaining cheese.
7. Return to the oven and bake uncovered for an additional 15 minutes, until cheese is bubbly and golden.
8. Let rest for 5-10 minutes before serving with sour cream and cilantro.

Notes

For a lighter version, swap half the cheese for reduced-fat cheese. Can use Monterey Jack or a Mexican blend instead of cheddar.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican