Mexican Chicken Casserole

Mexican Chicken Casserole

This hearty Mexican Chicken Casserole is packed with bold flavors, featuring a blend of shredded chicken, rice, beans, and cheese for a comforting meal perfect for family gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 tbsp oil (olive oil or canola) Choose a light oil for cooking.
1 cup finely-chopped onion Use sweet onions for a sweeter taste.
2 tsp kosher salt Divided; I recommend Diamond Crystal brand.
1 tbsp minced garlic Fresh is better, but jarred can work.
3 cups shredded rotisserie chicken Adds savory depth of flavor.
3 tbsp chili powder Use a blend with cumin and paprika for richness.
2 cups cooked rice Any variety; brown rice adds nuttiness.
1 can black beans (15 oz) Rinsed and drained.
1 cup frozen corn No need to thaw.
1 cup jarred salsa Chunky salsa adds texture.
1 cup sour cream Substitute with Greek yogurt for healthier option.
3 cups shredded Mexican blend or cheddar cheese Divided; brands like Tillamook or Cabot recommended.

Optional Toppings

to taste sliced avocado
to taste cilantro
to taste sliced green onion
to taste jalapeños
to taste extra salsa
to taste sour cream

Method

Preparation

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.
Heat 2 tbsp of oil in a Dutch oven or large skillet over medium heat. Add the finely chopped onion and 1/2 tsp of kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until softened and golden.
Stir in the minced garlic and cook for an additional minute until fragrant.

Cooking

Add the shredded chicken and chili powder to the pan. Stir well to coat the chicken uniformly. Allow it to heat through for 2 to 3 minutes to let the spices bloom. Turn off the heat.
Merge in the cooked rice, black beans, frozen corn, salsa, sour cream, and remaining 1 1/2 tsp of kosher salt along with 1 cup of shredded cheese. Mix everything together until fully combined.
Spread the filling evenly into the prepared baking dish, and top with the remaining 2 cups of shredded cheese.
Bake for 20 to 25 minutes or until the casserole is hot, bubbly, and golden on top.
Let cool for a few minutes before scooping, and add any optional toppings before serving warm.

Notes

For an extra layer of flavor, try roasting your veggies before adding them to the casserole. This casserole keeps well in the fridge for about 3 days in an airtight container.