Mexican Chicken Casserole
This Mexican Chicken Casserole is a flavor-packed delight! Easy to prepare and perfect for busy weeknights.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Wooden spoon or spatula
- Oven mitts
- Measuring cups and spoons
Ingredients
Ingredients
- 4 cups cooked chopped chicken Shredded rotisserie chicken works perfectly
- 1 oz taco seasoning Adds a burst of flavor to the dish
- 1 10.5-oz Unsalted Cream of Chicken Soup Provides a creamy base
- 1 cup sour cream For additional creaminess and tang
- 1 cup black beans Rinsed and drained for extra protein and fiber
- 1 10-oz Rotel diced tomatoes and green chilies Adds a spicy kick
- 1 cup corn kernels Sweet corn complements the other flavors nicely
- 1 cup shredded cheddar cheese For that melty, cheesy goodness
- 3/4 cup tortilla strips To add crunch to the topping
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your casserole bakes evenly and thoroughly.
- In a large mixing bowl, combine the cooked chopped chicken, taco seasoning, cream of chicken soup, sour cream, black beans, Rotel tomatoes, and corn. Mix until everything is well incorporated.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will create a deliciously cheesy crust as it bakes.
- Finally, sprinkle the tortilla strips over the cheese. This will add a delightful crunch to each bite!
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Once done, remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy your Mexican Chicken Casserole with your favorite toppings!
Notes
- Use high-quality taco seasoning for the best flavor.
- Keep an eye on baking time to prevent overcooking.
- Rinse canned beans to reduce sodium content.
- Let the casserole rest before serving for easier slicing.