Why You’ll Love This Recipe
This casserole combines simple ingredients into a flavorful, cheesy bake with just the right amount of spice and zest. It’s versatile, easy to prepare ahead, and perfect for feeding a crowd. Plus, it’s a great way to enjoy classic Tex-Mex flavors in a comforting, casserole form.
Ingredients
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3 cups cooked chicken, shredded or diced
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1 cup cooked rice
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup salsa (mild or spicy)
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1/2 cup sour cream
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1 small onion, diced
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1 bell pepper, diced
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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Salt and pepper, to taste
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Optional toppings: sliced black olives, chopped cilantro, diced avocado, sliced jalapeños
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. -
Mix Ingredients:
In a large bowl, combine chicken, rice, black beans, corn, salsa, cheeses, sour cream, onion, bell pepper, cumin, chili powder, salt, and pepper. Mix until well combined. -
Bake:
Transfer mixture to the prepared baking dish.
Bake uncovered for 25-30 minutes, or until the casserole is heated through and cheese is melted and bubbly. -
Add Toppings:
Remove from oven and sprinkle with optional toppings like black olives, cilantro, avocado, or jalapeños. -
Serve:
Serve warm with extra salsa, sour cream, or guacamole if desired.
Servings and Timing
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Servings: 6
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Prep time: 15 minutes
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Bake time: 30 minutes
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Total time: 45 minutes
Variations
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Spicy: Add chopped green chilies or more jalapeños.
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Vegetarian: Omit chicken and add extra beans or diced zucchini.
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Cheese: Use pepper jack or queso fresco for different flavors.
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Grains: Substitute rice with quinoa or cauliflower rice for a low-carb option.
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Toppings: Add crushed tortilla chips or a drizzle of hot sauce.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or oven until warmed through.
FAQs
Can I prepare this casserole ahead of time?
Yes, assemble and refrigerate before baking; increase baking time if cold.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 2 months.
What kind of chicken works best?
Cooked rotisserie, grilled, or baked chicken all work well.
Can I use brown rice?
Yes, but adjust cooking time accordingly.
How spicy is this dish?
Mild by default; add more spices or jalapeños to increase heat.
Can I make this gluten-free?
Yes, naturally gluten-free if using gluten-free salsa.
Can I add other vegetables?
Yes, diced tomatoes, zucchini, or green beans are good additions.
Is sour cream necessary?
It adds creaminess, but can be substituted with Greek yogurt.
What can I serve with this casserole?
Serve with a side salad or warm tortillas.
How do I make it vegan?
Use plant-based chicken substitutes, dairy-free cheese, and omit sour cream.
Conclusion
Fiesta Chicken Casserole is a colorful, flavorful, and easy-to-make dish that brings the taste of Tex-Mex to your table. With its creamy, cheesy, and zesty layers, it’s perfect for family dinners or entertaining guests with minimal effort.
Fiesta Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Fiesta Chicken Casserole is a vibrant and hearty Tex-Mex inspired bake loaded with tender chicken, rice, beans, corn, cheese, and zesty spices. Easy to prepare and perfect for busy weeknights or family gatherings, this casserole offers bold flavors and creamy cheesy layers everyone will love.
Ingredients
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3 cups cooked chicken, shredded or diced
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1 cup cooked rice
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup salsa (mild or spicy)
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1/2 cup sour cream
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1 small onion, diced
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1 bell pepper, diced
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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Salt and pepper, to taste
- Optional toppings: sliced black olives, chopped cilantro, diced avocado, sliced jalapeños
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Mix Ingredients: In a large bowl, combine cooked chicken, rice, black beans, corn, salsa, shredded cheddar and Monterey Jack cheeses, sour cream, diced onion, bell pepper, cumin, chili powder, salt, and pepper. Mix thoroughly.
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Bake: Transfer the mixture into the prepared baking dish. Bake uncovered for 25-30 minutes, until the casserole is heated through and the cheese is melted and bubbly.
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Add Toppings: Remove from oven and sprinkle optional toppings such as black olives, cilantro, avocado, or jalapeños.
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Serve: Serve warm, with extra salsa, sour cream, or guacamole if desired.
Notes
For a spicier version, add chopped green chilies or more jalapeños.Make vegetarian by omitting chicken and increasing beans or adding diced zucchini.Swap cheeses for pepper jack or queso fresco to vary flavor.Substitute rice with quinoa or cauliflower rice for a low-carb alternative.Add crushed tortilla chips or drizzle hot sauce on top for extratexture and flavor.
