When I first made this Fiesta Chicken Casserole, I knew it was going to be a keeper. It’s one of those amazing weeknight dinners that comes together in a flash but tastes like you spent hours on it.
The combination of cheesy, Tex-Mex flavors is just so satisfying, and it has become a staple in my meal rotation.
I love how simple it is to throw together, making it the perfect comfort food for my family after a busy day. It’s a true one-dish wonder that never fails to please.
Ingredients
This recipe uses simple, easy-to-find ingredients to create a flavorful and hearty casserole. Using the right components is key to getting the best texture and taste.
- 4 cups cooked chicken, cubed or shredded – A store-bought rotisserie chicken is a great time-saver here, or you can use any leftover cooked chicken you have on hand.
- 1 (10-ounce) can Ro-Tel, undrained – This mix of diced tomatoes and green chiles adds a signature Tex-Mex kick. Don’t drain it, as the liquid helps cook the rice.
- 1 cup instant rice, uncooked – Instant rice is essential because it cooks right in the casserole, absorbing all the delicious flavors. Using regular rice won’t work unless you cook it al dente first.
- 2 cups Colby Jack cheese, grated and divided – For the best melt, I always grate my own cheese. Pre-shredded cheese has anti-caking agents that can make it greasy.
- 1 (10.75-ounce) can Cream of Chicken Soup – This is the secret to the creamy, rich sauce that binds everything together.
- 2 tablespoons taco seasoning – You can use a store-bought packet or your favorite homemade blend for that classic fiesta flavor.
- 2 tablespoons milk – This adds just enough extra liquid to ensure the rice cooks perfectly and the casserole stays moist.
- 1/2 cup canned corn, drained – A little bit of sweet corn adds a nice pop of color and texture.
- 1/2 cup black beans, drained (optional) – I often add black beans for extra protein and fiber, making the dish even more substantial.
- Chopped cilantro or parsley (optional garnish) – Fresh herbs add a burst of freshness right before serving.
Note: The quantities listed will yield approximately 6-8 servings.
Variations
One of the best things about this casserole is how easily you can adapt it to your taste or what you have in your pantry. Feel free to get creative and make it your own.
You can easily swap the protein by using ground beef or pulled pork instead of chicken. For a vegetarian option, double the black beans and corn, and perhaps add some sautéed bell peppers and onions. If you’re looking for a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the mixture. For a different flavor profile, you could try a different soup base, like cream of mushroom. I’ve found that this dish is just as forgiving and delicious as a good crockpot chicken parmesan soup recipe.
Cooking Time
This recipe is designed to be quick and convenient, perfect for any night of the week.
- Prep Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
Equipment You Need
You don’t need any fancy kitchen gadgets to make this simple casserole.
- 9×9 Baking Dish: This is the perfect size for baking the casserole evenly.
- Large Mixing Bowl: You’ll need a big bowl to combine all the ingredients without making a mess.
- Spatula or Large Spoon: Use this for mixing everything together and spreading it in the pan.
- Aluminum Foil: This is crucial for covering the dish so the rice steams and cooks through.
How to Make Fiesta Chicken Casserole
This is essentially a “dump and bake” recipe, which makes it incredibly easy. With just a few simple steps, you’ll have a hot, delicious meal ready for the table. The process is straightforward and perfect for cooks of all skill levels.
Prepare the Oven and Pan
First, preheat your oven to 350°F (175°C). While it’s heating up, lightly grease your 9×9 baking dish with nonstick cooking spray. This will prevent the casserole from sticking and make cleanup much easier later on.
Mix the Ingredients
In your large mixing bowl, combine the cooked chicken, undrained Ro-Tel, uncooked instant rice, and 1 1/2 cups of the Colby Jack cheese. Add the cream of chicken soup, taco seasoning, milk, corn, and black beans if you’re using them. Stir everything together until it’s well combined.
Assemble and Bake
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheese over the top. Cover the dish tightly with aluminum foil and bake for 30 minutes, or until it’s hot and bubbly.
Rest and Serve
Once it’s done baking, carefully remove the foil. Let the casserole sit for about 5 minutes before serving. This allows it to set up slightly, making it easier to scoop and serve.
Additional Tips for Making this Recipe Better
Over the years, I’ve picked up a few tricks that take this already great recipe to the next level. These simple tweaks can make a big difference in the final result.
- I always use a block of Colby Jack cheese and grate it myself. It melts so much better than the pre-shredded kind and gives the casserole a creamier, more authentic texture.
- To add a slightly smoky flavor, I sometimes add about half a teaspoon of smoked paprika to the taco seasoning. It gives the dish a little extra depth.
- If I have extra time, I like to sauté some chopped onion and garlic before adding them to the mix. It builds another layer of flavor that really enhances the final dish.
- Don’t skip the resting step! I’ve learned that letting it sit for five minutes is key. It helps the casserole firm up just enough so it doesn’t fall apart when you serve it.
How to Serve Fiesta Chicken Casserole?
This versatile casserole can be served in many different ways. For a simple and satisfying meal, you can serve it on its own. The combination of chicken, rice, and cheese makes it a complete dish.
For a bit of crunch, serve it with tortilla chips on the side for scooping. It also pairs wonderfully with a simple green salad with a light vinaigrette to balance the richness of the casserole. Top individual servings with a dollop of sour cream, a spoonful of salsa, or some fresh avocado slices.
A sprinkle of chopped fresh cilantro adds a final touch of color and flavor. Sometimes, when my family wants a hearty pasta night but I want something simpler, I’ll make this instead of a more involved crack chicken penne recipe.
Nutritional Information
Here is an approximate nutritional breakdown per serving. Please note that these values can vary based on the specific ingredients you use.
- Calories: 428
- Protein: 27.2 g
- Carbohydrates: 36.2 g
- Fat: 20.1 g
Make Ahead and Storage
This dish is just as good the next day, making it perfect for meal prep or enjoying leftovers. Proper storage ensures it stays fresh and delicious. If you enjoy make-ahead meals, you’ll appreciate how well this casserole holds up, much like a good crockpot taco spaghetti recipe.
To Store
Allow the casserole to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. The flavors will continue to meld, and it often tastes even better the next day.
To Freeze
This casserole freezes beautifully. Once cooled, you can store it in a freezer-safe container for up to 2 months. Be sure to label it with the date. To serve, thaw it overnight in the refrigerator before reheating.
To Reheat
You can reheat individual portions in the microwave until heated through. For best results, stir it halfway through to ensure even heating. If you’re reheating a larger amount, you can place it back in a baking dish, cover it with foil, and warm it in a 350°F oven until hot.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this easy and flavorful Fiesta Chicken Casserole. Here are just a few of the things that make it a standout recipe.
- Incredibly Easy to Make: With a prep time of just 5 minutes, this is a true “dump and bake” recipe. It’s perfect for busy weeknights when you need to get a delicious dinner on the table without a lot of fuss.
- Packed with Flavor: The combination of taco seasoning, Ro-Tel, and creamy cheese creates a rich and zesty Tex-Mex flavor that everyone will enjoy. It’s a satisfying and comforting meal that hits all the right notes.
- Completely Customizable: You can easily swap ingredients to suit your family’s preferences. Add different vegetables, use another type of meat, or adjust the spice level to make it your own.
- Great for Meal Prep: This casserole is fantastic for making ahead. The leftovers are just as delicious, if not more so, making it a perfect option for lunches or another quick dinner later in the week.
Fiesta Chicken Casserole Recipe
Ingredients
Method
- First, preheat your oven to 350°F (175°C). While it’s heating up, lightly grease your 9×9 baking dish with nonstick cooking spray. This will prevent the casserole from sticking and make cleanup much easier later on.
- In your large mixing bowl, combine the cooked chicken, undrained Ro-Tel, uncooked instant rice, and 1 1/2 cups of the Colby Jack cheese. Add the cream of chicken soup, taco seasoning, milk, corn, and black beans if you’re using them. Stir everything together until it’s well combined.
- Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheese over the top. Cover the dish tightly with aluminum foil and bake for 30 minutes, or until it’s hot and bubbly.
- Once it’s done baking, carefully remove the foil. Let the casserole sit for about 5 minutes before serving. This allows it to set up slightly, making it easier to scoop and serve.
Notes
- I always use a block of Colby Jack cheese and grate it myself. It melts so much better than the pre-shredded kind and gives the casserole a creamier, more authentic texture.
- To add a slightly smoky flavor, I sometimes add about half a teaspoon of smoked paprika to the taco seasoning. It gives the dish a little extra depth.
- If I have extra time, I like to sauté some chopped onion and garlic before adding them to the mix. It builds another layer of flavor that really enhances the final dish.
- Don’t skip the resting step! I’ve learned that letting it sit for five minutes is key. It helps the casserole firm up just enough so it doesn’t fall apart when you serve it.