If you are searching for a dinner recipe that is hearty, satisfying and quick and easy to make, then you are going to love this chicken, rice and corn casserole recipe. It is a great recipe to make using a few leftover ingredients and a meal that the entire family will love.
Shredded cooked chicken is tossed with fresh or canned sweet corn kernels, diced tomatoes, Tex-Mex seasonings and rice. Then the mixture is put into a casserole dish and topped with cheese.
Once it comes out of the oven, individualize each serving with your favorite toppings and you will be enjoying a delicious and filling dinner in under 30 minutes! And who couldn’t use that on a busy weeknight?
In fact, it is one of my favorite recipes to make when I have leftover rotisserie chicken in my refrigerator. It is a great way to add flavor to the rather bland and dry tasting chicken.
Add a few more ingredients and you have just created a new and exciting recipe that the family will love. However, what I like most about this recipe is that it is quick and easy to make.
With just a few ingredients, and little work involved, dinner will be on the table with very little effort!
INGREDIENTS REQUIRED
1. Cooked Chicken
You will need to have cooked chicken to make this chicken rice and corn casserole.
As mentioned previously, it is a great way to use leftover chicken from a store-bought rotisserie chicken or an Air Fryer Whole Chicken. However, you can also use canned chicken if you prefer.
2. Onions & Garlic
Every good casserole starts out with a base of sautéed onions and garlic. The flavor that the onions and garlic have when heated in a skillet is undeniably delicious.
However, if you are extremely short on time when you go to prepare this recipe, you can certainly skip this step. Although, for best results, take the extra time to saute the veggies.
3. Spices
To add more flavor to your chicken rice and corn casserole, add in some bold Tex-Mex seasoning. Here we use the simple combination of chili powder and smoked paprika.
The combination of these two spices will really amp the flavor of the casserole. Although if you don’t have smoked paprika, you can use sweet paprika instead or add more chili powder.
4. Fire Roasted Tomatoes
In the effort to continue to add bold and delicious flavors to this recipe, use fire roasted diced tomatoes. The subtle smokey taste compliments the seasonings and other ingredients in this recipe.
5. Tomato Sauce
To help keep the chicken and rice moist and full of flavor, a little tomato sauce is used. This slightly sweet, acidic sauce penetrates into the meat and also adds great flavor to the rice.
6. Sweet Corn Kernels
Sweet corn kernels are a staple in Tex-Mex cuisine. And that is no different in this chicken rice and corn casserole.
Whenever you get a chance, use fresh sweet corn cut off the cob. The sweetness really shines through when combined with the other ingredients.
However, if you don’t have fresh corn on the cob, use canned or frozen corn instead.
7. Rice
Cooked white rice is foundation of this chicken and corn casserole. However, since the rice must be cooked prior to adding it to the recipe, you can actually use whatever variety of rice that you prefer.
I typically make Instant Pot Long Grain White Rice, but you can also cook a bag of Instant Rice and add it to the recipe as well.
However, depending on the type of rice that you choose, your casserole will have a slightly different texture.
8. Cheese
Finally, cheese is used to bind the ingredients together and also as the topping of the casserole. Although you could use sharp Cheddar cheese or Mozzarella cheese, I find that Mexican blend shredded cheese adds the most flavor and provides the best texture to the casserole.
Toppings For Chicken Rice and Corn Casserole
Although this meal is delicious and filling on its own, you can add a few toppings to customize each serving. Because of the Tex-Mex flavor profile it is best to top your casserole with your favorite Mexican inspired ingredients.
Suggested Toppings:
- cilantro
- diced green onions
- salsa
- guacamole
- diced jalapeños
Chicken Rice and Corn Casserole Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
INGREDIENTS
- 1 cup long grain white rice, cooked
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh corn off the cob, blanched or cooked
- 14-ounce can fire-roasted diced tomatoes
- 4 ounces tomato sauce
- 2 cups shredded Mexican-style four cheese blend, divided
- 1/2 teaspoon salt, more to taste
- fresh ground black pepper, to taste
For Serving
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- Sour cream
INSTRUCTIONS
Preheat the oven to 350°F (177°C). Then spray a 9 x 13 inch casserole dish with non-stick cooking spray. Set aside.
Next, place a large skillet over medium heat and add the olive oil. Once hot, add the diced onions and cook until onions start to soften (approximately 4-5 minutes). Then, add the garlic and chili powder and smoked paprika and cook for one more minute or until the garlic becomes fragrant. Remove the pan from the heat. Set aside.
In the prepared baking sheet add the chicken, corn, fire-roasted tomatoes, tomato sauce, 1 cup of the shredded Mexican cheese blend, the cooked rice and the onion and garlic mixture from the skillet and stir to mix. Then, add salt and pepper to taste and stir again and spread the mixture evenly in the baking dish.
Then, sprinkle the top of the with remaining cheese. Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted and the casserole is bubbly around the edges.
Garnish with cilantro, chopped green onions and serve with a side of sour cream, if desired.
Store leftovers in a covered container in the refrigerator for up to 5 days from when the chicken was originally cooked.
Enjoy! Mary
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More Tex-Mex Inspired Recipes
Chicken Rice & Corn Casserole
A quick and easy weeknight meal that comes together in only 30 minutes when using pre-made ingredients. Chicken, rice and corn are tossed together in a tomato and cheese based sauce that the entire family will love! Garnish the casserole with cilantro, green onion, sour cream or whatever you prefer!
Ingredients
- 1 cup long grain white rice, cooked
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh corn off the cob, blanched or cooked
- 14-ounce can fire-roasted diced tomatoes
- 4 ounces tomato sauce
- 2 cups shredded Mexican-style four cheese blend, divided
- 1/2 teaspoon salt, more to taste
- fresh ground black pepper, to taste
For Serving
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- Sour cream
Instructions
- Preheat oven to 350°F (177°C). Spray a 9 x 13 inch casserole dish with non-stick cooking spray. Set aside.
- Place a large skillet over medium heat and add the olive oil. Once hot add the diced onions and cook until onions start to soften (approximately 4-5 minutes). Add the garlic and chili powder and smoked paprika and cook for one more minute or until the garlic becomes fragrant. Remove the pan from the heat. Set aside.
- In the prepared baking sheet add the chicken, corn, fire-roasted tomatoes, tomato sauce, 1 cup of the shredded Mexican cheese blend, the cooked rice and the onion and garlic mixture from the skillet and stir to mix. Add salt and pepper to taste and stir again and spread the mixture evenly in the baking dish.
- Sprinkle the top of the with remaining cheese. Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted and the casserole is bubbly around the edges.
- Garnish with cilantro and chopped green onions. Serve with a side of sour cream.
Notes
Because the rice is cooked prior to adding it to the casserole you can use Jasmine, Basmati or long grain brown rice instead of the white rice.
If you don't have smoked paprika use a total of 3 teaspoons (1 Tablespoon) of chili powder.
This is a great use for leftover rotisserie chicken. You can substitute cooked turkey in place of the chicken if you prefer.
You can use drained canned corn or frozen corn in place of the fresh corn on the cob kernels.
Store covered in the refrigerator for up to 5 days from when the chicken was originally cooked.
Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 86mgSodium: 570mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 24g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.