Fiesta Chicken Casserole Recipe

Ben Carraoli

Fiesta Chicken Casserole Recipe

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.

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Prep Time 5

Cook Time 30

Servings: 8

Ingredients Method Notes

Ingredients

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.

Method

First, preheat your oven to 350°F (175°C). While it's heating up, lightly grease your 9x9 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.