Alea’s Cilantro-Lime Chicken Casserole

Cilantro Lime Chicken Casserole |

Do you ever start out to make one dish and then end up making something entirely different? I started out to make a lemon chicken casserole with green beans and new potatoes, but then remembered that I had used all the lemons making lemonade. I decided to substitute limes, but then that meant I had to change up the spices. Once I had changed the spices, I decided I needed to switch out the veggies for something that would go better with my new seasonings…and by the time I was done the only thing left from my original recipe was the chicken.

Cilantro Lime Chicken Casserole |

The Cilantro-Lime Chicken Casserole came together quickly, which was nice since I spent a little bit of time changing my mind about what to make. I will make the lemon chicken casserole on a another day, probably after I set out to make orange chicken and realize that I am out of oranges. :)

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Cilantro-Lime Chicken Casserole

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • 1 tablespoon olive oil
  • 6 chicken thighs
  • 1/4 teaspoon seasoned salt (how to make seasoned salt)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 cups cooked rice (how to quickly cook rice)
  • 1 3/4 cups corn, or 15 3/4 ounce can, drained
  • 1 3/4 cups black beans, drained (how to cook dried beans)
  • 2 Roma tomatoes, diced
  • 1/4 cup onion, diced
  • juice and zest of one lime
  • 1/4 cup cilantro, shredded
  • 1/4 cup chicken or vegetable broth (how to make chicken broth)
  • 1 tablespoon honey
  • 1 teaspoon cumin


  • Preheat oven to 450 degrees.
  • Add the oil to a frying pan. Place chicken thighs in pan and sprinkle with seasoned salt, garlic powder, and pepper. Brown chicken on both sides.
  • Combine rice, beans, corn, tomato, and onions in a greased roasting pan.
  • Combine lime juice, zest, chicken broth, cilantro, honey, and cumin in a small bowl.
  • Place chicken on the rice and bean mixture. Drizzle lime mixture over the chicken and rice mixture.
  • Bake at 450 degrees for 30 minutes or until chicken is cooked through.

I served the casserole with a garden salad.

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  1. says

    I don’t always make this with chicken, but the rice base you have is one of my favorites. I think lime complements it perfectly, so to see a lime chicken added to it doesn’t surprise me at all. It sounds and looks delicious.

    • says

      Yes, it really is 450 degrees. It is counter-intuitive, but I like cooking hot and fast in the summer because it reduces the amount of time the oven is on. When I decided to cook the casserole it at that temperature, I was a little worried that the veggies might come out smushy (my highly technical cooking term) but they were just fine.

  2. says

    You would be surprised, but I’ve never made a casserole. However, we make ‘biryani’ almost the same way! Cook the vegies and the rice separately, and the combine them together and set it in the over for half an hour. I would love to tyy this one and see how different it is from the ‘biryanis’ that we cook…….

    • says

      I would use whatever chicken is on sale. and adjust the time if you used a thicker cuts. I used boneless/skinless chicken thighs because I found them marked down by 50% in a manager’s special. :) I prefer chicken thighs because they are more flavorful than breasts, cost less, and are less likely to dry out when baking.

  3. Amy says

    I made this for dinner last night and it was amazing. Thanks so much for the great dish, will be added to our favorites! I used chicken breast and grilled it before hand, the taste was fantastic.


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