Mexican Chicken and Rice casserole


Mexican Chicken and Rice casserole

Recipe by Julia Pacheco Course: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 8oz box Zatarain’s red beans and rice

  • 3 cups cooked shredded chicken

  • 8oz cream cheese, softened

  • 3/4 cup salsa

  • 1 cup Mexican style cheese


  • Preheat oven to 375 degrees
  • Cook the red beans and rice on the stove according to box instructions.
  • Grease a large 14×10 casserole dish with non-stick spray.
  • Microwave the cream cheese for 15-25 seconds or until super soft.
  • Pour the cooked red bean and rice mixture into the bottom of the baking dish, layer cooked chicken over the beans and rice, spread softened cream cheese over the chicken, spread salsa over the top of the cream cheese, sprinkle the top with cheese.
  • Cover with aluminum foil bake for 35 minutes uncover and continue to bake for an additional 10 minutes. Top with your favorite taco toppings. Enjoy!

Recipe Video


  1. I follow Julia on YouTube and this is the first recipe I’ve tried of hers. I opted to sub the Zatarans with (2) 12oz organic frozen beans, rice and peppers bags and boil cooked the chicken with crushed red pepper, cumin, paprika, etc. I’d also made some homemade salsa verde over the weekend and used that as the salsa layer. It turned out AMAZING!!! Even my fiance (who is not a fan of cream cheese at all) loved how it turned out!! I’ll definitely be making this again. Thank you Julia!! I can’t wait to try more of your recipes!

  2. I made this for dinner tonight. My family loved it! We put it on Tostitos!
    Julia’s recipe’s are easy to follow and super good.
    Thank you so much!
    Congrats on your baby girl! Bless you and your family.

  3. Karen Warnes

    I made this last night and was very happy with the way it turned out! It’s very tasty. I am not a huge fan of crean cheese so I used 4 oz cream cheese and a couple large spoonflls of cottage cheese mixed together.

  4. This was so yummy! And so easy to put together!

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