One Pan Mexican Chicken & Rice Casserole

  • Author: The Kitchen Whisperer

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  • 3lb (about 4 large) boneless skinless chicken breast (or thighs), pounded to even thickness
  • 1 1/2 cups salsa (mild/medium/hot/OMG I wanna die fire hot)
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can white beans, drained and rinsed
  • 2 cups frozen (thawed) or fresh corn
  • 1 cup chicken stock
  • 1 small can minced green chilis
  • 1 cup uncooked rice
  • 1 cup chopped tomatoes
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • *for creamy add in 1 8ounce block cream cheese (cubed)
  • 2 cups cheddar, shredded


  1. Preheat the oven to 400F (375F for convection).
  2. In a 9×13” casserole pan add all of the ingredients (only half of the cilantro though) EXCEPT the cheddar and chicken.
  3. Mix to combine and then place the chicken into the mixture trying to submerge as best as possible.
  4. Cover tightly with foil and if the mixture is at the top of your pan it’s wise to put a larger rimmed pan beneath it in case there are drips.
  5. Bake for 1 hour.
  6. Remove from the oven, remove the chicken and carefully set aside.
  7. Mix in the 1 cup of the cheese into the rice mixture left in the pan.
  8. Place the chicken back in the pan gently pushing down into the rice.
  9. Top with the remaining cheese and return to the oven for another 5-10 minutes or until the cheese is melted. The rice mixture should not be dry. It should have some liquid left (if you need more, add more stock). The liquid will absorb more into the rice as it cools.
  10. Garnish with the remaining cilantro.
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