Name: Home-style Tex Mex Chicken, Black Beans and Rice Casserole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 4 cups shredded chicken cooked (rotisserie or Instant Pot chicken both work well); 1-2 tbsp taco seasoning; 2 cups cooked white rice I prefer Basmati; 1/4 cup roasted green chiles diced; 1 cup sour cream; 1 can rotel; 2 teaspoons cumin; 2 tsp garlic powder; 1 tsp onion powder; 2 cups corn fresh, canned, or frozen [thaw first] all work well; 15 oz canned black beans drained and rinsed; 2 cups shredded Monterrey jack/cheddar cheese

This Tex-Mex Chicken & Rice Casserole brings a new flare to the standard chicken and rice. It includes black beans, corn, green chile, and hints of spice. It’s a fan favorite around here!

Up close shot of Tex-Mex chicken casserole on a white plate.

Chicken Black Beans and Rice Casserole

We feel like we should start this off by saying that casseroles are one of the harder to photograph items for a food blog. In reality, we have to make the food look appetizing and tasty for y’all and casseroles and brown foods are the pits to take appetizing pictures of! All that to say, we're hoping you guys give this recipe a shot because the pictures do not do it justice. It’s so good!

Wooden spoon scooping up a helping of Tex-Mex Chicken with black beans from the baking dish.

Tex Mex Chicken Casserole Ingredients

Shredded chicken, cooked (rotisserie or Instant Pot chicken both work well)
Taco seasoning
Cooked white rice (we prefer Basmati)
Roasted green chiles, diced
Sour cream
Rotel
Cumin
Garlic powder
Onion powder
Corn (fresh, canned, or frozen [thaw first] all work well)
Black beans
Shredded Monterrey jack/cheddar cheese

INgredients shown that are used to make Tex-Mex chicken with black beans.

How to cook Tex Mex Casserole with Chicken and Rice

(full recipe card below)

Preheat your oven to 350°F.
In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
Spray a 9×13 casserole dish with nonstick spray.
Layer half of the rice mixture, spreading evenly.
Layer all of the chicken on top of the rice mixture, spreading evenly.
Layer the remaining rice mixture on top of the chicken, spreading evenly.
Top with your shredded cheese.
Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil.

Tomatoes topping the corn and sour cream mixture in a mixing bowl.

Diced chicken coated with taco seasoning combined.

Seasoned chicken added over the rice mixture in a baking dish.

Final layer of rice mixture added over the seasoned chicken.

Shredded cheese over the rice mixture in a baking dish.

Toppings for Tex Mex Chicken and Rice Casserole

Some great toppings for Tex Mex Chicken and Rice Casserole are:

Cilantro
Extra cheese
Sour cream
Avocado or guacamole
Tomatoes
Salsa

How to keep, Freeze, and Reheat Chicken, Black Beans and Rice Casserole

To store chicken, black beans, and rice casserole, allow it to cool completely and place it in an airtight container in the refrigerator for up to 3 days.

When freezing this casserole, be sure that it has cooled completely. Add the casserole to a freezer-safe, airtight container and store in the freezer for up to 6 months. Allow the casserole to thaw overnight in the refrigerator before reheating.

To reheat, we recommend adding it to a skillet on the stove over medium heat, stirring frequently until heated through. You can also reheat it, covered in the microwave.

Up close view of a scoop of Tex-Mex chicken and rice.

Tips and FAQ for Shredded Chicken and Rice Casserole

You can use pre-cooked chicken or even rotisserie chicken in this recipe. If you’d prefer to cook your own, we recommend cooking it in the Instant Pot with the taco seasoning.

A serving of Tex-Mex chicken black bean casserole on a white plate

What goes with a chicken casserole?

This chicken casserole is a meal all on its own. If you’d like, you can serve it with a side of vegetables like roasted broccoli.

Prep 5 minutesCook 20 minutesTotal 25 minutesMakes 12

Ingredients

4 cups shredded chicken cooked (rotisserie or Instant Pot chicken both work well)
1-2 tbsp taco seasoning
2 cups cooked white rice I prefer Basmati
1/4 cup roasted green chiles diced
1 cup sour cream
1 can rotel
2 teaspoons cumin
2 tsp garlic powder
1 tsp onion powder
2 cups corn fresh, canned, or frozen [thaw first] all work well
15 oz canned black beans drained and rinsed
2 cups shredded Monterrey jack/cheddar cheese

Method

Preheat your oven to 350°F.
In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine.
Spray a 9×13 casserole dish with nonstick spray.
Layer half of the rice mixture, spreading evenly.
Layer all of the chicken on top of the rice mixture, spreading evenly.
Layer the remaining rice mixture on top of the chicken, spreading evenly.
Top with your shredded cheese.
Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil .