Mexican Chicken Casserole Recipe
This Mexican Chicken Casserole is a flavor-packed delight! Layers of chicken, beans, and cheese topped with crispy tortilla chips make it a family favorite!
Servings: 4 servings
Ingredients
- 1 lb chicken breast, cubed Use fresh or thawed chicken for the best texture.
- 2 tablespoons taco seasoning Adjust based on your spice preference.
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1/2 cup salsa Use your favorite type for an extra kick.
- 1/2 cup water Helps to blend the flavors and keep the casserole moist.
- 1 cup shredded cheese Cheddar or a Mexican blend works beautifully for melting.
- 2 cups crushed tortilla chips For that irresistible crunch on top.
- Chopped green onions optional for serving
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- In a large mixing bowl, combine the cubed chicken breast with the taco seasoning until evenly coated.
- Add the drained black beans, drained corn, salsa, and water to the seasoned chicken. Stir until well combined.
- Pour the chicken mixture into your greased baking dish, spreading it out evenly.
- Sprinkle the shredded cheese over the chicken mixture, followed by the crushed tortilla chips on top.
- Bake for about 25-30 minutes, or until the cheese is bubbly and the edges are golden brown.
- Remove from the oven and let cool for a few minutes. Serve warm, garnished with chopped green onions if desired.
Equipment
- Large Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This casserole can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
- Feel free to customize with different proteins or veggies to suit your taste.