Fiesta Chicken Casserole

Fiesta chicken casserole is a delicious and flavorful dish that combines tender chicken, hearty beans, corn, and bell peppers, all baked together in a creamy and cheesy sauce. This casserole is perfect for feeding a crowd or for a cozy family dinner.

To make fiesta chicken casserole, start by cooking and shredding chicken breasts. You can use leftover cooked chicken or cook the chicken specifically for this dish by boiling, baking, or sautéing it until fully cooked. Shred the chicken using two forks and set it aside.

In a large bowl, combine the shredded chicken with cooked rice, black beans, corn, diced bell peppers, diced onions, diced tomatoes, and chopped cilantro. Season the mixture with chili powder, cumin, garlic powder, salt, and pepper, to taste.

In a separate bowl, mix together sour cream, cream of chicken soup, and salsa until well combined. Pour the sour cream mixture over the chicken and rice mixture and stir until everything is evenly coated.

Spread the mixture evenly in a greased baking dish and top with shredded cheddar cheese. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and bubbly. Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve the fiesta chicken casserole hot, garnished with chopped cilantro, diced avocado, and a dollop of sour cream, if desired. This casserole is a complete meal in itself, but you can also serve it with a side salad or crusty bread for a more filling meal. Enjoy!


4 cups cubed or shredded chicken, cooked
1 (10- ounce) can Ro-Tel, undrained
1 cup instant rice, uncooked
2 cups grated Colby Jack cheese, divided
1 (10.75- ounce) can Cream of Chicken Soup
2 tablespoons taco seasoning
2 tablespoons milk
1/2 cup canned corn, drained
optional – 1/2 cup black beans, drained
optional garnish – sprinkle with chopped cilantro or parsley


Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.
In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.
Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
Uncover and allow to sit for 5 minutes before serving.


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