Chipotle Chicken Casserole Recipe

This cheesy, smoky Chipotle Chicken Casserole Recipe is made with tender shredded chicken, fluffy rice, and a creamy adobo sauce, ready in just 45 minutes. The dish comes together when the bubbling Monterey Jack cheese creates a golden, crispy crust over the spicy filling. I love making this for busy weeknights because it tastes just like a burrito bowl but more comforting.

Better Than Takeaway

I used to spend a fortune on burrito bowls from my local spot, but I realized I could make something even better at home. The problem with takeout bowls is that the cheese often arrives cold and unmelted, and the rice can be dry. By baking everything together in a casserole dish, the rice absorbs the creamy chipotle sauce, and the cheese gets perfectly gooey and browned.

My version uses a specific blend of sour cream and salsa to mimic that famous creamy dressing, but with an extra kick from minced chipotles. I learned that mixing the sauce directly into the rice before baking ensures every bite is flavorful, rather than just having dry rice at the bottom. It turns a quick meal into a restaurant-quality dinner that feeds the whole family.

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Chipotle Chicken Casserole Recipe Ingredients

• Cooked Rice: 3 cups cooked white or brown rice (day-old rice works perfectly).
• Cooked Chicken: 3 cups shredded chicken (rotisserie chicken is a great shortcut).
• Black Beans: 1 (15 oz) can, drained and rinsed.
• Corn: 1 cup frozen corn kernels, thawed (or canned).
• Chipotle Peppers: 2-3 peppers from a can of chipotles in adobo sauce, minced (plus 1 tablespoon of the sauce).
• Sour Cream: 1 cup full-fat sour cream (or Greek yogurt).
• Salsa: ½ cup chunky medium salsa.
• Cheese: 2 cups shredded Monterey Jack or cheddar cheese, divided.
• Spices: 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt to pepper to taste.
• Garnishes: Fresh cilantro, diced avocado, and lime wedges.

How To Make Chipotle Chicken Casserole Recipe

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with non-stick spray or a little oil.
2. Make the Sauce: In a medium bowl, whisk together the sour cream, salsa, minced chipotle peppers, adobo sauce, cumin, garlic powder, and onion powder until smooth and combined.
3. Assemble the Base: In a large mixing bowl, combine the cooked rice, shredded chicken, black beans, corn, the creamy sauce mixture, and 1 cup of the shredded cheese. Stir until everything is evenly coated.
4. Transfer to Dish: Pour the chicken and rice mixture into the prepared baking dish and spread it out into an even layer with a spatula.
5. Top and Bake: Sprinkle the remaining 1 cup of cheese evenly over the top. Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted.
6. Finish and Serve: If you like a crispier top, broil for 2-3 minutes at the end. Let it sit for 5 minutes, then garnish with fresh cilantro and avocado before serving.

Recipe Tips

• Control the Heat: Chipotle peppers pack a punch. If you want the smoky flavor with less heat, scrape out the seeds from the peppers before mincing them, or just use the adobo sauce from the can.
• Use Rotisserie Chicken: To save time, buy a rotisserie chicken from the grocery store and shred it. It adds extra flavor and makes the prep time almost zero.
• Don’t Overcook the Rice: Since the rice bakes again in the oven, it’s best to use rice that is cooked al dente or day-old rice so it doesn’t turn into mush.
• Drain the Beans: Make sure to rinse and drain the black beans thoroughly to prevent the casserole from becoming watery or turning a muddy color.

What To Serve With Chipotle Chicken Casserole

This casserole is a heavy, complete meal on its own, so I like to pair it with something light and crunchy. A simple green salad with a lime vinaigrette cuts through the richness of the cheese and sour cream. You can also serve it with a side of tortilla chips and guacamole for scooping up the cheesy bites.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the whole dish back in the oven covered with foil until warm. You can also freeze this casserole before or after baking; just wrap it tightly and freeze for up to 3 months.

FAQs

Can I use uncooked rice for this recipe?
No, you must use cooked rice. There isn’t enough liquid in the recipe to cook raw rice, and adding more liquid would change the texture of the sauce.

Is this dish very spicy?
It has a medium kick due to the chipotle peppers. You can reduce the spice by using only one pepper or substituting them with a teaspoon of smoked paprika for a mild smoky flavor.

Can I use cauliflower rice instead?
Yes, for a low-carb version, swap the white rice for steamed cauliflower rice. Make sure to squeeze out any excess moisture from the cauliflower so the casserole doesn’t get watery.

What kind of cheese melts best?
I recommend shredding your own Monterey Jack or mild cheddar from a block. Pre-shredded cheese often contains anti-caking agents that prevent it from melting into that perfect gooey layer.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 42g
• Protein: 32g