Monterey Chicken Casserole
Loaded with bold flavors and layers of comfort, this Monterey Chicken Casserole is the ultimate crowd-pleaser for busy weeknights or family dinners. Combining tender bite-sized chicken breasts, crisp bacon crumbles, and a rich blend of Monterey Jack and cheddar cheeses, this casserole packs irresistible gooey goodness into every bite. Sweet corn, juicy cherry tomatoes, and a tangy barbecue sauce add a burst of flavor, while fluffy white rice creates the perfect hearty base. Topped with a crispy golden cheese layer and garnished with fresh parsley, this dish not only tastes incredible but is also visually stunning. Ready in just about an hour and serving up to six, this easy chicken casserole is a one-pan wonder that’s sure to become a new household favorite. Perfect for meal prep or serving at potlucks, it’s a guaranteed hit for any occasion!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts (boneless, skinless)
- 6 slices Bacon
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 1 cup Sweet corn (frozen or canned, drained)
- 1 cup Cherry tomatoes (halved)
- 3 stalks Green onions (sliced)
- 1 cup Barbecue sauce
- 3 cups Cooked white rice
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick spray.
In a large skillet, cook the bacon over medium heat until crispy. Remove and place on paper towels to drain, then crumble into small pieces. Set aside.
Using the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear on each side for about 3-4 minutes until browned but not cooked through. Remove from the skillet, let cool slightly, and chop into bite-sized cubes.
In a large mixing bowl, combine the cooked rice, corn, cherry tomatoes, barbecue sauce, and minced garlic. Add the chopped chicken, half of the crumbled bacon, and half of the green onions. Mix until evenly combined.
Spread the rice and chicken mixture into the prepared casserole dish in an even layer.
Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top of the casserole.
Distribute the remaining bacon and green onions over the cheese layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 17.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 654 mg | 14% | |
*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.
