Mexican Salsa Chicken and Rice Casserole

This Mexican Salsa Chicken and Rice Casserole is a one dish meal packed with flavor and vibrant colors, too. It features Spanish rice, rotisserie chicken and chunky salsa all mixed together and smothered with a perfectly seasoned sauce. Top each serving with sour cream or guacamole and homemade pico de gallo for a one dish homemade fiesta meal at home.

Ingredients to Make Mexican Salsa Chicken and Rice Casserole Recipe

This easy chicken and rice casserole is a hearty and filling one dish meal perfect for a busy weeknight. It can be fully assembled one day in advance to lower the dinner prep time needed for hectic weeknights. I recommend serving this chicken and rice topped with homemade pico de gallo and a drizzle of crema or a dollop of sour cream. Guacamole is optional but, perfection with this dish, too. Ingredients to you make simple baked Salsa Chicken Casserole: (Scroll down for full printable recipe card.)

• Chicken: Chopped rotisserie or baked chicken.
• Rice: Two 5 ounce packages of Mexican rice (Spanish rice).
• Onion: One sweet onion, white onion or yellow onion.
• Pepper: Small poblano pepper seeded and diced
• Oil: Olive oil or vegetable oil for cooking the veggies.
• Condensed Soup: One can cheddar cheese soup or fiesta nacho cheese soup
• Liquid: Whole milk or 2% milk to make the easy sauce.
• Cream Cheese: one container of chive and onion cream cheese.
• Beans: One can of pinto beans.
• Salsa: One cup thick and chunky salsa. You can use mild salsa, medium or hot salsa.
• Seasonings: Ground cumin, dark chili powder, garlic salt or 1 tsp salt and 1 teaspoon garlic powder, lemon pepper or black pepper.
• Cheese: Shredded sharp cheddar cheese.
• Suggested Toppings: Pico de gallo. sour cream, cilantro, guacamole and lettuce.

How to Make the Best Mexican Salsa Chicken and Rice Casserole

• Heat Oven and Prepare Casserole Dish -Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray. Set aside.
• Boil Rice – Cook the Mexican rice per the package directions, then cool.
• Sauté Veggies – In a medium skillet over medium-high heat, saute the diced onion and poblano pepper with olive oil softened.
• Make the Sauce – In a stand blender whip together the soup, milk and cream cheese until smooth.
• Combine – In a large bowl, stir to combine cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour the rice mixture into the baking dish.
• Cheddar Cheese – Top with the shredded cheese then bake per the recipe until golden brown and until bubbly.
• Let Stand – Serve topped with more salsa, guacamole, pico de gallo or fresh cilantro and a dollop of sour cream.

Tips for Making Salsa Chicken and Rice Casserole Recipe

• Kitchen Tools You’ll Need: A medium skillet, sharp knife and cutting board, cheese grater, measuring cups and spoons, large bowl, rubber spatula or spoon for stirring and 13×9-inch baking dish or large skillet that’s oven safe. (12-inch skillet)
• Cook the Rice in Water or Chicken Broth: Depending on the brand of Spanish rice used the level of spice and even the color, could vary slightly so adapt the spices as needed. You can cook it in water or chicken broth.
• Adjust the Spice: For a milder level of heat, use plain cheddar cheese soup and a mild salsa. Likewise,for more spice, use fiesta nacho soup and a medium or hot salsa to kick things up, the choice is completely yours.
• Make-Ahead Tip: To make this casserole in advance assemble it completely per the recipe then cover and chill in the fridge, up to one day in advance.
• Allow the Casserole to Come to Room Temperature: Just before baking, allow the assembled casserole dish to sit on the counter for 15-20 minutes to come room temperature. You may also need to add 10-15 minutes to the baking time so it will have ample time to cook completely through. Bake it until the cheese is golden brown and the rice mixture is fully heated through and bubbly around the edges.
• How to Serve Mexican Salsa Chicken and Rice Casserole: You can serve this as a one-dish meal topped with shredded lettuce, pico de gallo, cilantro, jalapenos, sour cream and guacamole.

Recipe Variations

• Chicken Substitution: In place of cooked rotisserie chicken you can make this salsa chicken and rice using boneless skinless chicken breasts. Cook the chicken in a skillet until no longer pink then proceed with the recipe. You could also use cooked chicken thighs.
• Rice: You can use long grain rice or yellow rice in place of spanish rice.
• Soup: You could use cream of chicken soup in place of condensed cheese soup.
• Pepper: You could use jalapeno pepper in place of poblano pepper.

Storage and Leftovers

• Leftovers: Store Salsa Chicken and Rice Casserole in an airtight container or covered with foil chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single serving portions in the microwave.
• Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Casseroles to Make

• Southwestern Chicken Taco Lasagna is a one dish meal.
• My Cheesy Chicken Spaghetti Recipe features a creamy homemade sauce that’s a home run.
• This recipe for Crockpot Chicken and Dressing Casserole can simmer in your slow cooker while you attend to other things.
• Chicken Bacon Ranch Potato Casserole is a family favorite!
• French Onion Chicken Noodle Casserole is so simple to make you’ll make it over and over again.
• Chicken and Broccoli Orzo Casserole from Hip Foodie Mom.

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Helpful Kitchen Items: 

• 13×9-inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives