Mexican Chicken and Rice Casserole (Creamy & Cheesy)

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This Mexican chicken and rice casserole is creamy, cheesy and loaded with Tex-Mex flavor! Made with tender rotisserie chicken, fluffy rice, cream cheese, mild taco seasoning and green chiles, it’s an easy family dinner ready in about 45 minutes with hardly any prep.

Spoon lifting a serving of creamy Mexican chicken and rice casserole from a baking dish

We love our original Creamy Chicken and Rice Casserole so much that I couldn’t resist giving it a Mexican-inspired twist! And OH MY GOODNESS, the cream cheese and taco seasoning are such a delicious combination!

The best part? You can totally make this casserole your own. Throw in black beans, corn, tomatoes or whatever your family loves. It’s the kind of dinner that makes cleaning out the fridge feel like a win!

QUICK LOOK

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (including resting)
Servings: 8
Difficulty: Easy
Baking Dish: 9×13 inches
Best Shortcut: Rotisserie chicken and leftover cooked rice
Perfect For: Busy weeknights and easy family dinners

Why You’ll Love This Mexican Chicken and Rice Casserole

Extra creamy and cheesy! Cream cheese makes the sauce rich and velvety, while melted Mexican cheese takes it over the top.
Easy weeknight dinner. Rotisserie chicken and leftover rice make prep a breeze!
Make it your own. Add black beans, corn, tomatoes or whatever your family loves.
Family-friendly flavor. Mild taco seasoning and green chiles add plenty of Tex-Mex flavor without too much heat.

Ingredients for Mexican chicken and rice casserole including chicken, rice, cream cheese, taco seasoning and green chiles

Ingredients You’ll Need

Cream of Chicken Soup: Creates the rich, creamy base that holds everything together.
Chicken Broth: Thins the sauce so the rice stays moist and creamy while baking.
Mild Taco Seasoning: Adds all that delicious Mexican-inspired flavor without making the casserole too spicy.
Cream Cheese: The secret to an extra creamy, cheesy casserole! Soften it first so it blends smoothly into the sauce.
Butter: Adds a little extra richness and flavor.
Cooked Chicken: I love using Costco rotisserie chicken to make this recipe extra easy! Leftover shredded chicken works great too.
Diced Green Chiles: Add mild chile flavor and just a tiny kick without overpowering the casserole.
Cooked Rice: White rice works perfectly in this casserole! Make sure it’s fully cooked before adding it so the casserole turns out creamy and tender.
Garlic: Fresh minced garlic adds another layer of savory flavor.
Mexican Blend Cheese: Melts into the casserole and creates that irresistible cheesy topping.
Salt and Pepper: Season to taste. The soup, broth and taco seasoning already contain salt, so taste before adding more.
Fresh Parsley: Don’t skip it! This casserole is rich and creamy, and the fresh parsley adds just the little bit of brightness it needs.

How to Make Mexican Chicken and Rice Casserole

Prep: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Make the Sauce: Whisk together the cream of chicken soup and chicken broth until smooth. Stir in the taco seasoning, softened cream cheese and butter.
Combine: In a large bowl, mix the cooked chicken, cooked rice, green chiles, garlic, creamy sauce and half of the shredded cheese. Season with salt and pepper.
Assemble: Spread the mixture evenly into the prepared baking dish and sprinkle the remaining cheese over the top.
Bake: Cover loosely with foil sprayed with nonstick cooking spray. Bake for 25 minutes, removing the foil halfway through.
Serve: Let the casserole rest for 5 minutes, then sprinkle with fresh parsley and dig in!

PRO TIP: Make sure your cream cheese is softened before mixing. If it’s still cold, you’ll end up with little cream cheese lumps instead of a smooth, creamy sauce.

Creamy Mexican chicken and rice casserole topped with melted cheese in a baking dish

Tips for the Best Mexican Chicken and Rice Casserole

Use cooked white rice. Leftover rice works great and makes prep even faster! Just make sure it’s fully cooked before mixing it into the casserole.
Drain your add-ins. Beans, corn and tomatoes should be well-drained so they don’t water down the creamy sauce.
Don’t skip the parsley! I know it seems like a small thing, but that little bit of freshness really balances all the creamy, cheesy goodness.

Easy Add-Ins and Variations

This is one of those recipes you can totally make your own depending on what your family loves or what you have in the pantry!

Black Beans: Stir in ½–1 cup of rinsed and drained black beans for extra protein and fiber.
Corn: Add ½–1 cup of drained corn for a little sweetness.
Diced Tomatoes: Stir in ½ cup of well-drained diced tomatoes for extra flavor.
Jalapeños: Add diced jalapeños if you like things spicy!
Bell Peppers: Sauté diced peppers before adding them for extra color and veggies.
Pepper Jack Cheese: Swap some of the Mexican blend for pepper jack if you want more heat.

Favorite Toppings: Sour cream, avocado, salsa, cilantro, sliced green onions or crushed tortilla chips are all delicious!

Close-up of cheesy Mexican chicken and rice casserole with tender chicken, rice and melted Mexican cheese

Mexican Chicken and Rice Casserole FAQs

Why is my Mexican chicken and rice casserole dry?

The rice may have absorbed too much of the sauce, or the casserole may have baked too long. Make sure you’re using exactly 3 cups of cooked rice and 1 cup of chicken broth. When reheating leftovers, add a splash of broth or milk.

Why is my casserole watery?

Extra liquid from canned tomatoes, corn or other add-ins can make the casserole runny. Drain everything well and let the casserole rest for 5 minutes after baking.

Why is my cream cheese lumpy?

The cream cheese was probably too cold. Let it soften completely before mixing it with the other sauce ingredients.

Can I use uncooked rice?

No. This casserole only bakes for 25 minutes, and there isn’t enough liquid for uncooked rice to become tender. Cook your white rice before adding it to the casserole.

Can I use leftover chicken instead of rotisserie chicken?

Absolutely! Any cooked, shredded or diced chicken works great. Rotisserie chicken is just my favorite shortcut because it saves time and adds so much flavor!

Why isn’t the casserole hot in the center?

If your ingredients were cold from the refrigerator, the casserole may need longer than 25 minutes. Cover it with foil and continue baking until the center reaches 165°F.

Make Ahead, Storing and Reheating

Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly and refrigerate until ready to bake. You may need to add 5–10 minutes to the baking time if it’s going straight from the fridge to the oven. Make sure the center reaches 165°F.

Storing: Keep leftovers in an airtight container in the refrigerator for 3–4 days, counting from when the chicken and rice were originally cooked.

Freezing: This casserole can be frozen for up to 2–3 months for best quality. After baking, let it cool slightly, then refrigerate promptly until chilled. Wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. The cream cheese sauce may change texture slightly after thawing, but it will still taste delicious!

Reheating: Warm individual portions in the microwave or cover and reheat larger portions in the oven at 350°F until heated through to 165°F. Add a splash of chicken broth or milk if the rice seems dry.

Mexican chicken and rice casserole topped with fresh chopped parsley and melted cheese with a spoon scooping up a serving

If you love an easy, cheesy dinner that the whole family will actually eat, this Mexican chicken and rice casserole needs to be on your menu! It’s creamy, loaded with flavor and so easy to customize with whatever you have on hand. Add your favorite toppings, grab a big spoon and dinner is served!