Fiesta Chicken Casserole

Fiesta Chicken Casserole with rice and black beans is cheesy, simple to make and family friendly! The taco flavor is a hit with kids, and it's affordable to make too!

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This recipe was photographed and updated 4/2024.

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Shopping list:

• canned cream of chicken soup
• canned black beans
• salsa
• frozen corn
• long grain white rice
• taco seasoning
• water
• boneless skinless chicken breast
• paprika
• seasoned salt
• black pepper
• shredded cheddar cheese
• cilantro

Today's recipe for Fiesta Chicken Casserole is quite delicious! The whole family loves it and it's ready in about an hour including prep and baking time.

I'm all about adding educational opportunities anywhere I can for my family, especially in the kitchen. I love that the kids are learning, but yet they don't even realize it! Measuring is great for math practice, cooking is a wonderful life skill, and also the foodie knowledge and learning about new and different foods!

My boyfriend and I, along with the kids, loved making this recipe together! We all took turns adding ingredients to the pan, mixing, cutting the cilantro with a kitchen shears, and sprinkling the cheese on top.

Cooking brings so much excitement and makes the kids so proud of themselves, especially when they take the first bite of something they created. It's that same feeling they get when doing arts and crafts, or achieving a great score on a paper in school.

This recipe is as easy as adding everything to a baking dish and baking. It's great right out of the oven, for lunch the next day or even saved for a freezer meal at a later date. I also love it for busy weeknights, or even for Sunday dinner. It's SO versatile and flavorful.

While it's baking, spend that extra time finishing homework, playing a game or snuggling on the couch sharing how everyone's day was. I love those little extra family moments!

Casseroles using rice are so affordable! We also love this Crack Chicken and Rice Casserole or Minnesota Wild Rice Hotdish!

Keep scrolling for the full printable recipe 💙

You can add or substitute with these ingredients:

• add crushed doritos or tortilla chips on top when adding the cheese
• use homemade cream soup instead of canned
• add crushed red pepper
• add finely diced bell pepper
• add fresh garlic
• add finely diced onion
• use pinto beans instead of black beans
• use boneless pork chops instead of chicken

Recipe tips:

• Refrigerate leftovers in an airtight container for up to three days.

• How to freeze: Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight. If using a glass baking dish, place on the counter as the oven preheats. Remove the aluminum foil. Follow the recipe instructions to bake.

• I recommend freshly shredded cheese for better taste and melt.

• Give my homemade taco seasoning a try in this recipe!

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

45 Min

Total time

55 Min

Fiesta Chicken Casserole

Ingredients

• 1 - 10 3/4 ounce can cream of chicken soup
• 1 - 15 ounce can black beans, rinsed and drained
• 1 cup salsa
• 6 ounces frozen corn
• 3/4 cup uncooked long grain white rice
• 2 tablespoons taco seasoning
• 1/2 cup water
• 2 1/2 pounds boneless, skinless chicken breast, cut into thick strips
• 1/2 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• Chopped cilantro, for garnish

Instructions

1. Preheat the oven to 375 degrees F. Prepare a 9x13 casserole dish with nonstick cooking spray.
2. In the casserole dish, mix together the soup, black beans, salsa, corn, rice, taco seasoning, and water.
3. Season the chicken with the paprika, seasoned salt and black pepper, then place on top of the rice mixture.
4. Cover with aluminum foil and bake for 45 minutes, stirring the rice mixture around the chicken halfway through the cooking time.
5. Check for doneness of the chicken and rice. Continue baking if needed until chicken and rice is cooked through.
6. Remove from the oven and top with cheese. Return to the oven and bake for an additional 5 minutes, until cheese melts.
7. Sprinkle with chopped cilantro before serving.

Nutrition Facts

Calories

388.76

Fat

9.74 g

Sat. Fat

3.02 g

Carbs

35.04 g

Fiber

4.99 g

Net carbs

29.44 g

Sugar

1.75 g

Protein

38.55 g

Sodium

1204.2 mg

Cholesterol

102.87 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

• Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid
• Pompeian Extra Virgin Olive Oil Non-Stick Cooking Spray
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups
• Amazon Basics Aluminum Foil

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