Celiac Safe,  food

Mexican Chicken Casserole

Please don’t judge this recipe by the picture.

It’s awful. I know!

Getting an appropriate mouth-watering picture was a struggle (I’ll try again after it’s cooked and with any luck can do a picture update then).

What you need to know is that this is not only a freezer worthy casserole but with cooked chicken (I make mine in, big batch, in the crock-pot) and rice made ahead of time (discover how I mastered the perfect rice in the instapot) in the mix you can toss it together in no time at all!

If you haven’t already – follow me on Facebook and Instagram for other little 3 under 3 in 15 months tidbits you won’t find anywhere else!

Mexican Chicken Casserole

Make ahead (freezing is an option, too) simple casserole delivering all the favorite Mexican food flavors.
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine Mexican
Servings 6 servings


  • 2 cups cooked chicken cubed or shredded
  • 4 cups cooked rice
  • 1 can rotel
  • 1 pack taco seasoning
  • 1 can corn drained
  • 1 can black beans drained and rinsed
  • 2 cups shredded cheese (see note re: dairy free)
  • Additional toppings: sour cream, salsa, guac, etc.


  • Mix all ingredients (except cheese) together in a large bowl
  • Add a little water if needed (for the taco seasoning)
  • Pour into greased oven safe pan
  • Sprinkle cheese on top
  • Cover and cook until warmed through: 350 degrees for about 25 min, remove foil last 5'ish min to allow cheese to brown


–If frozen, thaw in fridge before baking.
–An extra 5-10 minutes will be needed if dish is assembled ahead of time and thawed (or chilled) in the fridge.
–Extra points for easy clean-up if using a disposable foil pan!!
–The cheese is delicious but can be omitted for a dairy free option.
Keyword casserole, Cost Effective Meal, Dinner, Freezer friendly, One Pan Meal

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