Chipotle Chicken Casserole
Spice up your dinner routine with this irresistible Chipotle Chicken Casserole, a hearty, flavor-packed dish that’s perfect for feeding a crowd or meal prepping for the week. Tender chicken breasts are seared to golden perfection, then combined with smoky chipotle peppers in adobo sauce, savory black beans, sweet corn, and fluffy rice for a satisfying base. Topped with a creamy, cheesy blend infused with a hint of heat, this casserole is baked until bubbling and golden, delivering layers of bold, smokey, and zesty flavors in every bite. With just 20 minutes of prep time and a simple one-dish assembly, this recipe is a lifesaver for busy weeknights without compromising on taste. Serve it warm and garnish with fresh cilantro for a vibrant finish, and get ready for a dish that’s sure to become a family favorite. Whether you’re craving something spicy, comforting, or loaded with wholesome ingredients, this Chipotle Chicken Casserole has it all!
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Recipe Information
Ingredients
- 1.5 lb Chicken breasts
- 2 tbsp Chipotle peppers in adobo sauce
- 3 Garlic cloves, minced
- 1 Yellow onion, diced
- 3 cups Cooked white or brown rice
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) Diced tomatoes, undrained
- 2 cups Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Chopped cilantro (optional, for garnish)
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the raw chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown, but not fully cooked. Remove the chicken and set aside.
In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, 1 tablespoon of the chipotle peppers in adobo sauce, cumin, salt, and black pepper. Mix well.
Chop the partially cooked chicken into bite-sized pieces and stir it into the rice and bean mixture.
Transfer the mixture into the prepared casserole dish, pressing it down evenly.
Stir the sour cream and remaining 1 tablespoon of chipotle peppers into the shredded cheddar cheese. Spread this cheese mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover the dish and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
