Mexican Chicken and Rice Casserole Recipe

Name: Mexican Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Boneless, Skinless Chicken Breasts; 1/2 cups Medium Chunky Salsa; 1/4 cups White Wine; 1/2 cups Chicken Stock, Not Broth; 1 package Goya Achiote Powder, About 1 Tablespoon; 1/2 teaspoons Black Pepper; 1/2 teaspoons Cumin; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Chili Powder; 1/2 teaspoons Adobo Powder; 1/2 teaspoons Piri Piri Powder, Optional...I Had It So I Used It; 1 teaspoon Cornstarch; 1/4 cups Milk; 1 package 10 Ounce Package Of Saffron Yellow Rice, Cooked; 1 bag 8 Ounce Bag Of Shredded Mexican Blend Cheese, Divided; 1 can (8 Oz. Size) Black Beans, Drained And Rinsed; Fresh Cilantro For Garnish

Servings: persons

3 whole Boneless, Skinless Chicken Breasts
1/2 cups Medium Chunky Salsa
1/4 cups White Wine
1/2 cups Chicken Stock, Not Broth
1 package Goya Achiote Powder, About 1 Tablespoon
1/2 teaspoons Black Pepper
1/2 teaspoons Cumin
1/2 teaspoons Garlic Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Chili Powder
1/2 teaspoons Adobo Powder
1/2 teaspoons Piri Piri Powder, Optional...I Had It So I Used It
1 teaspoon Cornstarch
1/4 cups Milk
1 package 10 Ounce Package Of Saffron Yellow Rice, Cooked
1 bag 8 Ounce Bag Of Shredded Mexican Blend Cheese, Divided
1 can (8 Oz. Size) Black Beans, Drained And Rinsed
Fresh Cilantro For Garnish

1
Place all of the ingredients (except the corn starch and milk) for the chicken into a medium-sized slow cooker and mix well.
2
Cook on high for 1 hours or low for 3.
3
When chicken is done remove it from the slow cooker to a cutting board and shred it with two forks.
4
Mix cornstarch and milk in a small bowl.
5
Pour it into the slow cooker and mix well.
6
This will help thicken the sauce later on while it bakes.
7
Return the shredded chicken to the slow cooker and mix well.
8
Cook the package of rice according to package directions.
9
Spray a large casserole dish (I used and oval baker but a 9x13 will work as well) with cooking spray.
10
Mix half the bag of cheese with the cooked rice.
11
Spread cooked rice cheese mixture on the bottom of the baking dish.
12
Spoon chicken mixture over the rice.
13
Sprinkle beans on top of chicken.
14
Top with the rest of the cheese and bake at 350 F for 30-40 minutes until cheese is melted and bubbly.
15
Garnish with fresh cilantro.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 whole Boneless, Skinless Chicken Breasts, 1/2 cups Medium Chunky Salsa, 1/4 cups White Wine, 1/2 cups Chicken Stock, Not Broth, and more.

Yes, Mexican Chicken and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken and Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions