These super simple dump-and-bake taco chicken rice casserole is the easiest taco-inspired dinner the whole family will love! Add ingredients to the baking dish, stir, bake, then finish with sour cream, cilantro and plenty of cheese. This dish is easy to customize, uses any taco seasoning you prefer, and tastes even better with your favorite taco toppings.
With chicken, rice, beans, Rotel and a packet of taco seasoning you can pull together this easy cheesy chicken and rice bake—an inexpensive, family-friendly dinner worth repeating.
We love recipes that take only minutes to assemble. This dump-and-bake casserole has become a regular on our weekly rotation — simple to prep, flexible to adapt, and reliably delicious.
Why we love this cheesy chicken taco rice bake
If weeknight dinners stress you out, this one-pan casserole was designed to simplify your life. It’s hearty, kid-friendly, and requires minimal hands-on time.
This dump-and-bake chicken taco casserole:
- needs only one pan—add everything to the baking dish, stir, and bake
- uses familiar taco seasoning so picky eaters are more likely to enjoy it
- is easy to customize with extra vegetables, different cheeses, or a spicier seasoning
- lets you relax with the family while it bakes
Ingredient notes
- Use long-grain white rice and rinse it well before using. Rinsing removes excess starch so the grains stay separate and fluffy rather than sticky or gummy.
- Boneless, skinless chicken breast is what was tested for this recipe; chicken thighs may work but will change the final texture and cook time.
- If you don’t like black beans, pinto beans are a good substitute.
Ways to vary this recipe
- Add more vegetables: sautéed bell peppers, diced jalapeños, baby spinach or mushrooms all work well.
- Amp up the heat: add hot sauce, a pinch of cayenne, or use a spicy taco seasoning.
- Change the cheese: try pepper jack, a cheddar blend, queso fresco, or Monterey Jack.
Step-by-step instructions
Step 1: Preheat oven to 375°F. In a 9×13-inch baking pan, add 1 cup rinsed long-grain white rice, 1 3/4–2 cups low-sodium chicken broth, 1 can (10 oz) Rotel (do not drain), 1 can (15 oz) drained and rinsed black beans, 1 cup corn (frozen or canned), 2–3 minced garlic cloves, and the juice of one lime. Stir to combine.
Step 2: Arrange 1½ lb bite-sized pieces of chicken breast over the rice mixture and sprinkle one taco seasoning packet (about 1–1.31 oz) evenly over the top. Gently stir once or twice to distribute the seasoning, being careful not to overmix.
Step 3: Cover the baking pan tightly with foil, sealing the edges to trap steam.
Step 4: Bake for 50–60 minutes, or until the chicken reaches 165°F and the rice is tender. Cooking time varies slightly by oven and pan.
Step 5: Remove the pan from the oven and stir in 1/3–1/2 cup room-temperature sour cream and 1/2 cup chopped cilantro (reserve extra for topping).
Step 6: Sprinkle 1½ cups freshly shredded cheese evenly over the casserole. Broil on high for 3–5 minutes, watching closely, until the cheese is melted and lightly browned.
Step 7: Let the casserole rest about 10 minutes before serving. Top with additional cilantro, jalapeños, diced tomatoes, crushed tortilla chips, avocado, or extra sour cream as desired.
Recipe tips
Add lots of toppings! This bake is excellent with classic taco toppings: sour cream, jalapeños, olives, tomatoes, avocado, pickled onions, or crushed chips. Let everyone customize their plate.
Use uncooked rice only. Do not use parboiled or pre-cooked rice; using uncooked long-grain rice ensures the proper texture. Pre-cooked rice will lead to a mushy result.
Cut chicken evenly. Aim for 1–1½ inch pieces so the chicken cooks through in the stated time without drying out.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. This casserole can be frozen for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
To reheat, bake uncovered at 350°F for 15–20 minutes or until heated through. Microwaving is an option but may dry the chicken slightly.
Dump and Bake Taco Chicken and Rice Casserole
Ingredients
- 1 cup long-grain white rice, uncooked, rinsed well
- 1 ¾–2 cups chicken broth, low sodium preferred
- 1 can (10 oz) Rotel (tomatoes with green chiles), do not drain
- 2–3 garlic cloves, minced
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- Juice of one lime
- 1½ lb chicken breast, cut into bite-sized pieces
- 1 taco seasoning packet (1–1.31 oz, about 3–4 Tbsp)
- ½ cup chopped cilantro, plus more for topping
- ⅓–½ cup sour cream, room temperature
- 1½ cups freshly shredded pepper jack or shredded cheddar
Instructions
- Preheat oven to 375°F.
- In a 9×13-inch baking pan, combine the rinsed rice, chicken broth, Rotel (with all liquid), black beans, corn, minced garlic and lime juice. Stir to combine.
- Place the cubed chicken on top and sprinkle the taco seasoning over everything. Gently stir once or twice to distribute.
- Cover the pan tightly with foil and bake for 50–60 minutes, until the chicken reaches 165°F and the rice is tender.
- Remove from the oven and stir in the sour cream and chopped cilantro. Sprinkle the shredded cheese over the top and broil for 3–5 minutes until the cheese is melted and golden.
- Allow the casserole to rest for about 10 minutes. Serve with your favorite toppings such as jalapeños, extra cilantro, diced tomatoes, crushed tortilla chips, avocado, or additional sour cream.
Notes
Add lots of toppings! This bake shines with classic taco toppings: sour cream, jalapeños, olives, tomatoes, avocado, pickled onions, or crushed chips.
Do not use parboiled or pre-cooked rice. Use uncooked long-grain white rice to avoid a mushy texture.
Keep chicken pieces uniform. Cut to about 1–1½ inch pieces so they cook evenly and stay juicy.
Storage: Refrigerate leftovers in an airtight container for 4–5 days. Freeze up to 3 months; thaw overnight before reheating. Reheat uncovered at 350°F for 15–20 minutes or until warmed through.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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