Mexican Chicken Casserole

This delicious dish is one of the recipes that my mother-in-law introduced me to.  It’s super easy to make and is wonderful as leftovers.  Enjoy!!


This picture is the best I have at the moment and does not do this recipe justice! I will update this picture the next time we make this.



  • 1 package chicken breast strips, cut into about 1/2 inch chunks, raw
  • 1 cup white rice
  • 2 cups water
  • 1 can tomatoes with green chilies
  • 1 can whole kernel corn (drained)
  • 1 can black beans (drained)
  • 8 oz. shredded cheddar cheese


  1. Pre-heat oven to 350° F
  2. In 9×13 pan, add the 2 cups of water and dissolve the taco seasoning in the water
  3. Add rice and chicken
  4. Add tomatoes, corn, and beans.  Distribute ingredients evenly throughout the pan
  5. Bake uncovered for 1 hour & 15 mins (Make sure rice is cooked all the way)
  6. Remove from oven and sprinkle cheese on top
  7. Optional:  Serve with sour cream

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