introduction
This Mexican Chicken Casserole is simple and tasty. It uses cooked chicken, beans, corn, rice, and cheese. It cooks fast and feeds a family. You can see a similar easy recipe on the site for more ideas: full Mexican chicken casserole guide.
why make this recipe
Make this dish when you want a quick, warm meal. It uses pantry items and leftover chicken. It is cheap, filling, and kids like it. You only need one baking dish and little prep.
how to make Mexican Chicken Casserole
Follow the steps below. Mix the ingredients, bake covered, then bake until the cheese bubbles. For a different cheesy flavor try a similar baked idea: cheesy chicken fajita casserole.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups cooked rice
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked rice, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
how to serve Mexican Chicken Casserole
Serve hot from the oven. Add a squeeze of lime or fresh cilantro if you like. Offer sour cream, guacamole, or extra salsa on the side. It goes well with a simple green salad.
how to store Mexican Chicken Casserole
Let the casserole cool to room temperature. Cover and keep in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until hot, or microwaves work for single servings. To freeze, place in a freezer-safe dish for up to 3 months. Thaw in the fridge before reheating.
tips to make Mexican Chicken Casserole
- Use rotisserie chicken to save time.
- Drain cans well to avoid a soggy bake.
- Taste and adjust salt, salsa, or spices before baking.
- For crisp top, remove foil for the last 10 minutes.
- For more casserole ideas, try the best 7 chicken casserole recipes.
variation (if any)
- Make it spicy: add chopped jalapeños or hot salsa.
- Make it low-carb: replace rice with cauliflower rice.
- Make it vegetarian: skip chicken and add extra beans or tofu.
- Add veggies: bell peppers or onions work well.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain if needed, or add frozen corn directly; it will cook in the oven.
Q: Can I use brown rice?
A: Yes. Use cooked brown rice, but note it may be a bit firmer.
Q: How do I make it ahead?
A: Assemble in a baking dish, cover, and refrigerate up to 24 hours. Bake when ready and add extra time if cold.
Q: Can I reduce the cheese?
A: Yes. Use less cheese or a lower-fat type. The bake still holds together well.
Q: Is this dish freezer-friendly?
A: Yes. Freeze in a covered dish for up to 3 months. Thaw before baking.
Conclusion
This Mexican Chicken Casserole is easy, filling, and flexible. For another take on this simple dish, see Easy Mexican Chicken Casserole – Recipe by Blackberry Babe.
Mexican Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cooked rice, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.