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Delicious Tex-Mex Chicken and Rice with cheese, corn, and peppers in a skillet.

Tex-Mex Chicken and Rice Casserole

A cozy and easy Tex-Mex chicken and rice casserole perfect for busy weeknights, featuring tender chicken, fluffy rice, and bold flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box chicken flavored rice and vermicelli mix Plus additional ingredients as per package instructions
  • 1 cup salsa Mild, medium, or hot, use a flavor you would enjoy with chips
  • 1 cup corn Frozen or canned, drained
  • 1 can black beans Drained and rinsed; optional
  • 1-2 teaspoons taco seasoning or chili powder
  • 1-2 cups shredded cheese Cheddar, Monterey Jack, or a blend
  • splash broth If the mixture looks dry

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish.
  2. Cook the boxed chicken flavored rice and vermicelli according to the package instructions on the stove.
  3. In a large bowl, mix the cooked rice with shredded chicken, salsa, corn, black beans (if using), and taco seasoning. Stir until well combined.
  4. If the mixture looks thick or dry, add a splash of broth to achieve a moist consistency.
  5. Transfer the mixture to the greased casserole dish and spread it out evenly.
Baking
  1. Cover the casserole dish tightly with foil and bake for about 20 minutes.
  2. Uncover, sprinkle cheese on top, and bake for an additional 8 to 10 minutes until the cheese is melted and bubbly.
  3. Let the casserole sit for 10 minutes before scooping to allow it to set.

Notes

Shred chicken while warm for better mixing. Cover tightly while baking to keep moisture in. Let casserole rest after baking for best texture.