Chicken Taco Rice Casserole

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I’m pretty sure there’s nothing better than a one-pot dinner. Unless, of course, it’s a one-pot taco dinner. This chicken taco rice casserole is both of those things my friends, and so much more.

It’s made with tender shredded chicken, seasoned to perfection if I say so myself, nestled amidst a flavorful rice blend, topped with gooey melted cheese. Comfort food meet Mexican food.

Chicken taco rice casserole in a Dutch oven with a wooden spoon.

Here’s What You Need to Make Chicken Taco Rice Casserole

  • 2 chicken breasts, shredded or about 2 cups of shredded rotisserie chicken
  • 1 yellow onion
  • 2 tablespoons taco seasoning
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 1 cup Jasmine rice
  • 1 can of black or pinto beans
  • 8 ounces tomato sauce
  • 1/2 cup salsa
  • 1/2+ cup shredded cheese
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The (Easy) Cooking Process

  1. Start by heating up a large Dutch oven over medium-high heat. Add 1 teaspoon of olive oil and the diced onions. Cook the onions until they’re translucent.
  2. Next, add the minced garlic, and cook for another minute or so, until you can really smell the garlic.
Chopped onions and olive oil in the bottom of a Dutch oven.
Cooked onions and minced garlic in the bottom of a Dutch oven.
  1. Then, toss the shredded chicken into the pot and add the taco seasoning, sea salt, and pepper. Mix everything together until the chicken is nicely coated with the spices.
Shredded chicken, salt, pepper, and taco seasoning in a Dutch oven.
Shredded chicken covered in spices in a Dutch oven with a wooden spoon.
  1. Pour in the rinsed and drained beans, tomato sauce, and salsa, followed by the chicken broth. Then, give it all a good stir, making sure it gets evenly mixed.
Beans, salsa, and tomato sauce added to the shredded chicken in a Dutch oven.
Chicken broth added to the pot and the beans, salsa, and tomato sauce are mixed up in the Dutch oven.
  1. Bring the mixture to a gentle boil, then stir in the uncooked Jasmine rice. Cover the Dutch oven, reduce the heat, and let it simmer for about 20 minutes.
Uncooked rice on top of shredded chicken, beans, salsa, and chicken broth in a Dutch oven.
Cooked chicken taco rice casserole in a Dutch oven with a wooden spoon.
  1. Once the rice is cooked and tender, sprinkle the shredded cheese over the top of the casserole. Pop the lid back on the Dutch oven and let it sit for a few minutes, allowing the cheese to melt.
Cheese sprinkled on top of a casserole in a Dutch oven.
Melted cheese on top of a casserole in a Dutch oven.
  1. Lastly, spoon generous portions of the chicken taco rice casserole into bowls and top with shredded lettuce, creamy avocado slices, and a dollop of sour cream (or whatever your heart desires). Serve with tortilla or corn chips on the side.
  • Be sure to check out the full ingredient list and recipe instructions below.
Two bowls of chicken taco rice casserole with two forks and a bowl of lettuce next to them.
*This casserole is photographed without the cheese to show detail.

What you’ll love about this recipe

  • Aside from being delicious, one of the best things about this casserole is its versatility. It’s a fantastic way to utilize leftover shredded chicken, making it a perfect option for those days when you’re cleaning out the fridge or looking to repurpose last night’s dinner.
  • If you’re short on time, you can easily whip this up using store-bought shredded rotisserie chicken too, saving you precious minutes without compromising on taste.

And if you’re a taco lover like me, you’ll LOVE these Crock-Pot Shredded Chicken Tacos. They’re perfect for summertime!

A bowl of chicken taco rice casserole with a fork in it.

Leftovers & Storage Tips

Not only does this casserole taste amazing fresh out of Dutch oven, but it also makes for fantastic leftovers or meal prepped lunches. Just portion out or store any uneaten servings of the casserole in an airtight container in the fridge (for up to 5 days), and you’ll have a delicious meal or a grab-and-go home cooked lunch to enjoy for days to come.

A bowl of chicken taco rice casserole with a fork in it and a blue napkin next to it.

Questions About This Recipe

Yes! Brown rice offers a nuttier flavor and slightly chewier texture compared to white rice, and it also provides additional nutrients and fiber.

When substituting brown rice, keep in mind that it typically requires a longer cooking time and slightly more liquid than white rice. Adjust the cooking time and amount of chicken broth accordingly, and be sure to check for doneness before serving.

Yes! Instead of chicken, consider using cooked ground beef, shredded turkey, or even plant-based alternatives like (more) beans or chickpeas. Just make sure to adjust cooking times and seasoning accordingly.

If you use mild salsa and mild taco sauce, not spicy at all. If you’re looking to add spice, here are some ideas:

  1. Choose a spicy taco seasoning and hot salsa.
  2. Add chopped jalapeños or hot sauce to the mixture.
  3. Use pepper jack cheese for extra heat.
  4. Sprinkle red pepper flakes and/or hot sauce for added spiciness.
  • My favorite side is a crisp green salad with a zesty vinaigrette. It’s great for balancing out the richness of the casserole.
  • You could also serve it with crispy tortilla or corn chips and homemade guacamole.
  • Mexican street corn is another tasty side idea that compliments the flavors in the casserole perfectly.

Yes. Just prepare the casserole as instructed, but instead of melting the cheese and eating it immediately, cover it tightly and store it in the refrigerator for up to 24 hours.

When you’re ready to serve it, simply remove it from the refrigerator, let it come to room temperature for about 30 minutes, then heat it on the stovetop (in the Dutch oven) until warmed through. Sprinkle the cheese on top, cover and allow the cheese to melt before dishing it up.

This make-ahead option is perfect for busy days or when entertaining guests, allowing you to enjoy a delicious and stress-free meal with minimal effort.

This chicken taco rice casserole is a real dinner winner (haha). With its simple yet satisfying ingredients, easy preparation, quick cook time, and unbeatable taste, it’s the perfect home cooked meal to get on the table quickly any night of the week. So, fire up the stove my friends, and get ready for a real flavor fiesta.

A bowl of chicken taco rice casserole with a fork in it and a blue napkin next to it.

Chicken Taco Rice Casserole

By: Kristine Underwood
This chicken taco rice casserole is a hearty and flavorful dinner that combines tender shredded chicken with savory taco seasoning, onions, and zesty salsa. Layered with rice, beans, and gooey melted cheese, this comforting casserole is a dinner winner that's quick and easy to make.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 6 bowls
Calories 272 kcal



  • 2 chicken breasts (shredded or approximately 2 cups of shredded rotisserie chicken)
  • 1 tsp olive oil
  • 1 yellow onion (diced)
  • 2 tsp minced garlic (or 2 cloves of garlic, minced or 1/2 tsp dried garlic)
  • 2 TBS taco seasoning
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 1/2 cup chicken broth
  • 1 cup white Jasmine rice (uncooked)
  • 1 can beans (black or pinto, rinsed and drained)
  • 8 ounces tomato sauce
  • 1/2 cup salsa
  • 1/2 cup cheddar cheese (shredded)


  • Cook onion in a large Dutch oven over medium-high heat until translucent.
    1 yellow onion
  • Add minced garlic and sauté for an additional minute, until fragrant.
    2 tsp minced garlic
  • Add shredded chicken, taco seasoning, salt and pepper and mix well.
    2 TBS taco seasoning, 1 tsp sea salt, 1/2 tsp pepper, 2 chicken breasts
  • Stir in the chicken broth, beans, tomato sauce, and salt and stir well.
    1 1/2 cup chicken broth, 1 can beans, 8 ounces tomato sauce, 1/2 cup salsa
  • Bring mixture to a boil. Once boiling, stir in the uncooked rice and then cover, reduce heat, and simmer for 20 minutes, until rice is cooked and tender. Stir mixture occasionally to keep it from sticking to the bottom.
    1 cup white Jasmine rice
  • When the rice is cooked, top with cheese and return lid to the Dutch oven for 2-3 minutes until the cheese is gooey and melted.
    1/2 cup cheddar cheese
  • Spoon chicken taco rice casserole into bowls and top with shredded lettuce, avocado, and sour cream. Serve with corn chips on the side.


*The nutritional information is for the prepared beef burrito casserole and does not include the toppings.


Serving: 1 bowlCalories: 272kcalCarbohydrates: 31gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 59mgSodium: 1145mgPotassium: 532mgFiber: 2gSugar: 3gVitamin A: 465IUVitamin C: 6mgCalcium: 99mgIron: 1mg
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Recipe Rating


  1. This is my new go-to meal when I need something fast. It’s so good! It also makes fat burritos if you roll it up in a tortilla.5 stars

    1. I LOVE THAT IDEA, Casey! And I’m glad you enjoyed the casserole too! 🙂