Fiesta Chicken Casserole

I’ve shared many variations of classic Tex-Mex fiesta chicken. My slow cooker fiesta chicken and creamy fiesta chicken are both reader favorites. So when inspiration struck to make a fiesta chicken casserole, I knew it would be good!

I am a big believer in casserole recipes. Maybe because I grew up eating them, maybe because they are so efficient (everything in one pan), or maybe because you can top just about any homemade casserole with cheese… Whatever the reason, I’m constantly turning to recipes like cornbread chicken casserole, King Ranch chicken, and even Frito pie casserole for easy weeknight dinners. And when I can add Mexican flavors in there as well? Basically, the perfect meal. Which is why I also have a deep-rooted love for this cheesy fiesta chicken casserole recipe. Once you’ve tried it, I know you’ll say the same!

About This Cheesy, Easy, and Delicious Chicken Casserole

• This chicken casserole bakes a hearty helping of chicken and rice all in one pan.
• Make it with minimal, pantry-friendly ingredients, including a can of Ro-Tel, cream of chicken soup, and taco seasoning.
• All you need to do is mix, dump, and bake! It takes minutes to prep, and you can even make this baked rice and chicken casserole in advance for an easy make-ahead dinner.
• Every serving is bursting with bold, zesty Tex-Mex flavor. Fans of this recipe, I think you’ll also love my salsa verde chicken casserole, taco casserole, and chicken enchilada casserole.

Casserole Ingredients

Here’s a look at the ingredients needed to make this cheesy Mexican chicken casserole recipe. Scroll to the recipe card for exact measurements.

• Chicken – Any type of diced or shredded chicken will work in this recipe. It’s a great way to use a rotisserie chicken from the store or the rest of a roast chicken you may have sitting in the fridge.
• Ro-Tel – This is a can of diced tomatoes with green chiles included. If you don’t have Ro-Tel, combine one standard can of diced tomatoes with one 4-ounce can of green chiles.
• Instant Rice – I add the rice to the casserole uncooked. For this reason, it needs to be instant to ensure it cooks through properly in the oven. If you don’t have instant rice, pre-cook regular rice until it is al dente before adding it to the casserole. This way, it will finish baking with the other ingredients.
• Grated Cheese – I love using Colby Jack, but you can certainly use Cheddar, Monterey Jack, or even a Mexican cheese blend.
• Cream of Chicken Soup – You can also use condensed cream of mushroom or cream of celery.
• Taco Seasoning – Choose your favorite taco spice blend, or make your own with spices like chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne pepper or red pepper flakes.
• Milk – Adding a splash of milk ensures there’s enough liquid for the rice to absorb. You could also use water.
• Corn – Canned, fresh, or frozen sweet corn kernels. You can also add canned black beans if you’d like. When using canned corn and beans, be sure to drain and rinse them well first.

How to Make Fiesta Chicken Casserole

If I make this fiesta chicken casserole recipe with leftover baked chicken or a rotisserie chicken, it’s ready for the oven in 5 minutes! Here are the steps.

1. Get ready to bake. Preheat the oven to 350°F and lightly grease a 9×9 baking dish.
2. Combine the ingredients. Take out a large bowl and add the shredded chicken, Ro-Tel, rice, some of the cheese, cream of chicken soup, taco seasoning, milk, corn, and black beans. Mix it all up until it’s well combined.
3. Assemble. Next, pour the chicken mixture into your greased baking dish. Sprinkle on the remaining cheese, then cover the whole pan tightly with foil.
4. Bake. Bake this fiesta chicken casserole at 350ºF for 30 minutes. If you’d like an extra-crispy top, place the casserole under the broiler for the last few minutes to brown the cheese. Afterward, uncover the casserole and let it stand for 5 minutes before serving.

What to Serve With Fiesta Chicken Casserole

• Salad: Enjoy a fresh mango salsa or this Southwest quinoa salad on the side.
• Bread: Pair this fiesta chicken casserole with hot water cornbread or sour cream cornbread for sopping up the creamy leftovers.
• More ways to serve: This casserole actually makes a tasty filling for tacos and burritos. Just roll it up inside soft flour tortillas! Or, add it to a burrito bowl. You can also serve it with crispy tortilla chips for scooping.

Easy Variations

There’s really no wrong way to prepare this baked chicken casserole, and it’s very easy to customize. I often include black beans, pinto beans, or I’ll dice up any veggies I have kicking around in the fridge. Here are a few more ideas:

• Extra vegetables: Try adding sautéed onion, diced bell peppers, mushrooms, or cooked broccoli.
• Smoky: Stir in cooked crumbled bacon or boost the seasoning with smoked paprika.
• Substitute the chicken with ground beef, ground pork, or pork carnitas.
• Spicy: Add in seeded and chopped jalapeños, hot canned green chiles, or hot jarred salsa.
• Extra garnishes: Serve topped with chives, green onions, diced avocado, sour cream, or shredded lettuce.

How to Store and Reheat Leftovers

• Refrigerate. Let your casserole cool, then transfer any leftovers to an airtight container and store in the fridge for up to 2 days.
• Reheat. You can reheat this casserole in a 350ºF oven or warm up individual servings in the microwave.
• Make it ahead. If you bake this casserole ahead of time, allow it to cool completely. Wrap the whole pan in plastic wrap and keep it refrigerated until it’s time to reheat it. You can also add an extra layer of foil over the plastic wrap and freeze this fiesta chicken casserole for up to 2 months. Thaw it in the fridge overnight before reheating.

More Weeknight Chicken Casserole Recipes

• Chicken Divan
• Chicken and Broccoli Casserole
• Chicken Hashbrown Casserole
• Creamy Chicken Noodle Casserole
• Chicken Spaghetti Casserole