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Mexican Chicken & Rice Casserole

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Keyword: chicken casserole, mexican, Shredded chicken, shredded chicken recipe
Servings: 10


  • 3 cups shredded chicken
  • 1 1/2 cups uncooked rice
  • 3 cups chicken broth
  • 3 green onions minced
  • 16 ounces refried beans
  • 10 ounces enchilada sauce
  • 10 ounces cream of chicken soup
  • 1 can rinsed black beans
  • 8 ounces cream cheese
  • 12 ounces shredded cheddar cheese


  • Cook the rice according to the package’s instructions. Replace the water with chicken broth.
  • Preheat the oven to 350 degrees and spray a baking tray with cooking spray.
  • Spread the refried beans at the bottom.
  • Combine the rice with chicken, black beans, cream cheese, cream of chicken soup, green onions, and half of the shredded cheese in a large bowl. Mix well.
  • Pour the mixture into the baking tray and cover with foil.
  • Bake for 30 minutes, then remove the foil and sprinkle the rest of the shredded cheese on top. Bake for another 10 minutes.
  • Serve hot.