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Mexican Chicken Casserole

A comforting, easy-to-make casserole with shredded chicken, beans, corn, and cheesy tortilla topping.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 4 cups cooked chopped chicken
  • 1 package (1 oz) taco seasoning
  • 1 can (10.5 oz) unsalted cream of chicken soup
  • 1.25 cups sour cream
  • 1 cup black beans rinsed and drained
  • 1 can (10 oz) diced tomatoes with green chilies (Rotel) drained
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 3/4 cup tortilla strips

Instructions

  • Preheat the oven to 350°F (175°C) and lightly spray a 9-inch baking dish with cooking spray.
  • In a large mixing bowl, combine the chopped cooked chicken and taco seasoning until evenly coated.
  • Add the cream of chicken soup, sour cream, rinsed black beans, drained diced tomatoes with green chilies, corn kernels, and shredded cheddar cheese; stir until well combined.
  • Spread the chicken mixture evenly into the prepared baking dish.
  • Sprinkle the tortilla strips evenly over the top of the casserole.
  • Bake for 30 minutes, or until the casserole is bubbly and heated through.
  • Let the casserole rest a few minutes before serving.

Equipment

  • 9-inch Square Baking Dish
  • Chef knife
  • Cutting Board
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Spatula or spoon
  • Rotary Cheese Grater

Notes

  • Rotisserie chicken works well for convenience.
  • Use mild Rotel if you prefer less heat.
  • Unsalted cream of chicken soup helps control sodium.
  • Assemble ahead and refrigerate without tortilla strips; add strips before baking.
  • Freeze unbaked casserole without tortilla strips; thaw completely before baking.
  • Use gluten-free soup and chips for a gluten-free version.