What goes in chicken and rice casserole?

A classic chicken and rice casserole usually includes cooked chicken, rice, a creamy base (like sour cream, cream cheese, or condensed soup), vegetables such as corn or peas, and shredded cheese. In this chicken taco casserole with rice, we take it up a notch with taco seasoning, black beans, salsa, and a crunchy tortilla topping for a Tex-Mex twist.

Do people put rice in tacos?

Yes, absolutely! Rice—especially seasoned or Mexican-style—is a common filling in tacos and burritos. That’s why it works so well in this chicken taco casserole with rice. The rice absorbs all the flavorful juices and taco spices, giving you that delicious taco feel in a baked, hearty form.

Can you add rice to a casserole?

Definitely. Rice is one of the most versatile additions to any casserole. It adds substance, soaks up flavors, and helps stretch your ingredients. In chicken taco casserole with rice, it acts as the base that holds everything together—flavored chicken, creamy elements, beans, and salsa all layered for maximum flavor.

Do you put taco seasoning on chicken before or after cooking?

It’s best to add taco seasoning before cooking or while warming up pre-cooked chicken. Heating the spices with a little oil blooms the flavors and coats the chicken more thoroughly. For this chicken taco casserole with rice, seasoning the chicken beforehand makes a big difference in flavor throughout the dish.

Chicken Taco Casserole with Rice – 5-Star Flavor, So Easy

Name: Chicken Taco Casserole with Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 3 cups cooked shredded chicken; 2 cups cooked rice; 1 packet taco seasoning; 1 cup sour cream or 4 oz cream cheese; 1 can black beans, drained; 1 cup corn; 1 cup chunky salsa; 2 cups shredded cheddar or Monterey Jack cheese; 1/2 cup crushed tortilla chips (optional); 1 tbsp olive oil

Description

This easy chicken taco casserole with rice combines bold taco-seasoned chicken, creamy cheese, and fluffy rice into a comforting, one-dish meal that’s perfect for weeknights or make-ahead meal prep.

Ingredients

Scale

3 cups cooked shredded chicken

2 cups cooked rice

1 packet taco seasoning

1 cup sour cream or 4 oz cream cheese

1 can black beans, drained

1 cup corn

1 cup chunky salsa

2 cups shredded cheese

1/2 cup crushed tortilla chips (optional)

1 tbsp olive oil

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Instructions

1. Preheat oven to 375°F and grease a 9×13-inch dish.

2. Warm chicken in skillet with olive oil and taco seasoning.

3. Mix chicken, rice, beans, corn, salsa, sour cream, and 1 cup cheese.

4. Spread mixture in dish and top with remaining cheese and chips.

5. Bake uncovered for 20–25 minutes until golden and bubbly.

6. Cool slightly before serving. Garnish if desired.

Notes

You can prep this casserole ahead and refrigerate overnight. Freeze for up to two months. Add enchilada sauce for extra kick.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg