Tex-Mex Chicken & Rice Casserole is a one-dish weeknight meal that everyone will rave about!

One dish dinners are favorite meals to make. While it’s nice to only worry about one pot or one baking dish I’m really all about the lack of dishes to clean up. Some nights I’ll have a big pot, skillet, and smaller pot all going in addition to the cutting board and anything else I need, and the sink fills up quickly. I’m pretty good about cleaning up while I go, but sometimes I prefer to be the queen on sink Jenga. One dish meals cut down on my kitchen impact and always a hit with my family.

This casserole is no different. Mexican and Tex-Mex foods are my favorite to make at home, like this Beef Burrito Skillet. I love the flavor combinations and colors! This dinner was hands down winner at my house. The chicken is so flavorful from the seasoning mix, the rice is perfectly cooked, and the veggies make this a well-rounded meal. The best part is you can add your favorite taco toppings too! I like some sliced avocado and sour cream with my casserole. YUM!

Tex-Mex Chicken & Rice Casserole

Prep Time: 10mins    Cook Time: 45 mins    Yield: 4 servings

Ingredients:

3/4 cup uncooked long-grain white rice

1 1/2 cups frozen corn, thawed (or one 15.25-ounce can corn, drained)

One 15-ounce can black beans, drained and rinsed

One 10-ounce can Rotel tomatoes with green chiles (or 1 cup of your favorite salsa)

One 10.5-ounce can cream of chicken soup

1 cup water

2 large boneless skinless chicken breasts

Taco seasoning (store-bought packet or homemade)

1 cup shredded cheddar cheese

Thinly sliced green onions, for garnish

Directions: 

1. Preheat your oven to 375 degrees F.
2. In a large mixing bowl, stir together the rice, corn, black, beans, tomatoes, soup, and water until evenly combined. Pour the rice mixture into a 9-inch by 13-inch baking dish and spread into an even layer.
3. Trim each chicken breast of excess fat. Butterfly each chicken breast in half, and then finishing cutting through the meat to create 4 thin-cut breast pieces.S
4. Season one side of the chicken pieces with half of the taco seasoning. Flip the chicken over and repeat on the other side.
5. Lay the chicken over the rice mixture in the baking dish in a single layer.
6. Bake for 45 minutes, or until the chicken is cooked through and the rice is tender. Turn off the oven, and carefully remove the baking dish.
7. Sprinkle the cheese all over the top of the casserole. Place the baking dish back in the warm oven for 1-2 minutes, or until the cheese melts. Remove the casserole from your oven.
8. Sprinkle green onions over the casserole. Place one chicken breast and some of the rice on each plate and serve immediately.

Notes:

You can dress up your casserole once plated with a little sour cream, avocados, olives, or whatever else you like on your tacos.