Enjoy the best parts of taco night with easy Mexican chicken rice casserole recipe. The whole family will love this hearty, flavorful dish combining tender chicken, rice, cheese, black beans, and tortilla chips (or swap out some zesty Doritos). If that is not reason enough to dive in, the simple required ingredients makes this a gluten-free Mexican casserole all can enjoy!

a close up of taco casserole with melted cheese on top
This chicken taco casserole has all the elements of your favorite Mexican-style ingredients wrapped up in one easy-to-make taco bake!

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Mexican Chicken Taco Casserole – Easy Gluten-Free Dinner!

Making a chicken taco casserole with tortilla chips and rice hits all the essential flavors of easy weeknight tacos, wrapped up in one easy-to-serve gluten-free casserole. Everything comes together in one pot on the stove, layered with crunchy tortillas, salsa, black beans, lots of gooey cheese, and baked to crunchy perfection.

Similar to another family-fave recipe, tater tot casserole with spiced ground beef, the recipe doesn’t require speciality ingredients to make a gluten-free taco casserole. Everything can be picked up affordably at your local grocery store. Simple staples, like peppers, onions, and bite-sized chicken pieces are sautéed together before adding the broth and uncooked rice to the pan.

Cover and simmer for 20 minutes to finish cooking the chicken and rice together in the zesty sauce (made with shortcut taco seasoning). Stir in the beans, cheese, and a little sour cream for tangy creaminess. Then layer in a casserole dish with tortilla chips or Doritos, top with cheese, and bake!

This has become one of the most requested gluten-free dinner ideas with chicken in our house, and I’m not mad about it! It’s mostly hands-off prep that can easily be adapted to many different preferences. In fact, there are so many ways to change up this chicken taco casserole recipe, I included a whole list of ideas below, from vegetarian, and more!

This was a hit in our Mexican-food-loving household. So easy that all the ingredients are in one simple dish. It doesn’t seem too heavy either, which Mexican food can be known for. Definitely try this recipe!!!

—Ellen

I have made this several times. It’s easy (and I hate to cook), tastes great, and is wonderful comfort food.

—Aime

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Sauté the veggies and chicken

Start off with cooking the onions, peppers, and garlic. Add the chicken pieces to cook or swap out shortcut rotisserie chicken instead. Now it’s time to amp the flavor with a taco seasoning packet (or opt for a quick, homemade gluten-free taco seasoning), salsa, broth, and rice. Cover and simmer until the rice is tender.

broth being added to the rice.

Add black beans and other goodness

Uncover and add the black beans, cilantro, and sour cream to chicken mixture. If I have canned or frozen corn on hand, sometimes I throw that in too.

the ingredients stirred in a saucepan before layering.

Time to layer and bake

Pour half the chicken rice layer in a baking dish. Top with crushed tortilla chips or Doritos and half of cheese. Repeat with second layer. Now it just has to bake for about 20 minutes to heat through. Serve with taco toppings for the ultimate experience.

cheese sprinkled over chips.

More Yummy Recipe Ideas

Although a chicken taco casserole with chips seems to have it all going on, the recipe is completely adaptable and easy to enjoy anyway you like it, from spicy, vegetarian, and more.

  • Substitute one pound of lean ground beef or turkey for the chicken for a more traditional taco flavor.
  • Instead of salsa, stir in an equal amount of enchilada sauce. Any remaining sauce can even be drizzled over the chips and topped with cheese.
  • Instead of tortilla chips use your favorite flavor of Doritos chips. For a gluten-free recipe, use with caution. While they contain no gluten ingredients, they are not specifically labeled gluten-free on the packaging.
  • Cut up flour or corn tortillas to replace the chips.
  • For a vegetarian bake, use an additional pepper and extra cup of corn to replace the meat.
  • Kick up the spice level by adding a can of green chiles, hot sauce, or crushed red pepper to the rice filling.

Want To Make This Ahead of Time?

If you love meal prep, this recipe is right in your wheelhouse and can be prepped in stages or as a make-ahead meal.

Prepare the chicken rice filling ahead of time, and refrigerate before layering with tortilla chips and baking.

The skillet portion can be made up to two days ahead and refrigerate in an airtight container. When ready to serve, for best results, let the chicken rice filling sit at room temperature or warm slightly before using.

Layer casserole as instructed with slightly warmed or room temp filling. Depending on the temperature of the filling you may have to bake for 10-15 minutes longer than recipe calls for.

a serving of Mexican chicken rice casserole in a bowl.
Scoop onto plates and enjoy. I like to serve with classic taco toppings, like sour cream, lettuce, avocado, and salsa.

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a close up of mexican chicken casserole with melted cheese on top
4.41 stars (57 ratings)

Easiest Chicken Rice Taco Casserole with Chips

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Enjoy the best parts of taco night with easy Mexican chicken rice casserole recipe. The whole family will love this hearty, flavorful dish combining tender chicken, rice, cheese, black beans, and tortilla chips (or swap out some zesty Doritos). If that is not reason enough to dive in, the simple required ingredients makes this a gluten-free Mexican casserole all can enjoy!
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Ingredients
 

Equipment

Instructions
 

  • In large skillet heat olive oil over medium-high heat. Sauté the peppers and onions until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer. 
    1 tablespoon olive oil, 1 red pepper, 1 small onion, 2 cloves garlic
  • Add the chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (it will finish cooking through later). Stir in taco seasoning. 
    1 ½ pounds skinless boneless chicken breasts, 1 ounce packet taco seasoning
  • Add the salsa, chicken broth, and rice to the skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes, our until rice is tender. Meanwhile, preheat oven to 350ºF.
    1 cup salsa , 1 cup chicken broth, ½ cup white rice
  • Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, sour cream, cilantro, and ½ cup shredded cheese. Remove from heat. 
    15 ounce can black beans, ½ cup sour cream, ½ cup chopped fresh cilantro
  • In a 9X13 pan, greased with cooking spray, layer half of the chicken mixture and top with half of the chips. Repeat layer with second half of chicken and chips. Sprinkle remaining cheese over chips. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. Serve with desired toppings.
    3 cups lightly crushed tortilla chips or Doritos, 2 cups shredded cheddar or Colby jack cheese

Notes

 
Make-Ahead Notes
Prepare the skillet portion up to two days ahead and refrigerate in an airtight container. When ready to serve, for best results, let the chicken rice filling sit at room temperature or warm slightly before using.
Layer casserole as instructed with slightly warmed or room temp filling. Depending on the temperature of the filling you may have to bake for 10-15 minutes longer than recipe calls for.
 
Storing and Reheating
Store leftovers in an airtight container up to 3 days. For the best reheating, I recommend using an oven so the chips become crunchy again. Loosely cover with foil and bake in an oven-safe dish in a 300ºF oven. 
You may also microwave single-serving portions, but the chips will become a little soggy. For a shortcut, rewarm in the microwave, sprinkle on a little more cheese, and then transfer to an oven or toaster oven to broil and crisp!
 
ADDITIONAL NOTES:
Recipe was updated 3/20/20 to reduce the amount of rice, broth, salsa and sour cream. Original recipe was posted with 1 cup uncooked rice, 2 cups chicken broth, 2 cups salsa, and 1 cup sour cream. 
Update 2/13/24: I removed 1 cup canned or frozen corn from the recipe, but you may stir it in with the beans, if desired. I found it made the rice filling a little creamier to not add an extra ingredient.
Calories: 592kcal, Carbohydrates: 60g, Protein: 35g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 88mg, Sodium: 1048mg, Potassium: 796mg, Fiber: 9g, Sugar: 4g, Vitamin A: 1383IU, Vitamin C: 24mg, Calcium: 304mg, Iron: 3mg
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