Description
This Mexican Chicken Casserole is a creamy, cheesy, and crunchy Tex-Mex bake that’s packed with flavor and comes together fast. With layers of chicken, beans, corn, Rotel, and crunchy chips, it’s the perfect family-friendly comfort food for any weeknight dinner.
Ingredients
For the creamy sauce layer:
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284 g (10 oz) can cream of chicken soup
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128 g (4.5 oz) canned green chiles
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15 ml (1 tbsp) taco seasoning
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5 ml (1 tsp) garlic powder
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5 ml (1 tsp) onion powder
For the casserole layers:
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284 g (10 oz) can Rotel (diced tomatoes & green chiles)
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425 g (15 oz) canned black beans, drained and rinsed
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425 g (15 oz) canned refried beans
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425 g (15 oz) canned whole kernel corn, drained
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3 cups (approx. 450 g) cooked shredded chicken
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200 g (2 cups) shredded Colby Jack cheese
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4 cups (approx. 100 g) tortilla chips or Doritos, whole or crushed
Optional garnishes:
Chopped cilantro, sliced green onions, sour cream, diced avocado, hot sauce, chopped tomatoes
Instructions
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In a bowl, mix soup, green chiles, taco seasoning, garlic powder, and onion powder until smooth.
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Lightly grease a 9×13 inch baking dish. Add ½ cup crushed chips to the bottom.
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Layer half of the chicken, creamy sauce, refried beans, Rotel, corn, black beans, and shredded cheese.
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Repeat the layers with remaining ingredients, ending with cheese on top.
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Bake at 175°C (350°F) for 35–40 minutes until hot and bubbly.
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Let rest for 5 minutes before serving. Garnish as desired.
Notes
Use rotisserie chicken for faster prep.
For spicier flavor, add hot sauce to the creamy mix.
Can be made ahead and baked later.
Freeze pre- or post-baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex