Mexican Chicken Casserole
A flavorful and comforting dish that's perfect for busy weeknights, filled with chicken, beans, tomatoes, and cheesy goodness.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie works wonders here!)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 1 cup uncooked rice (long grain)
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup fresh cilantro, chopped (optional but recommended for flavor)
- 1 unit avocado, diced (for topping)
- as needed Sour cream (for serving)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, diced tomatoes with green chilies, corn, taco seasoning, uncooked rice, and chicken broth. Mix thoroughly.
- Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
Cooking
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle shredded cheese on top, and return it to the oven for another 10-15 minutes or until the cheese is bubbly and golden brown.
Serving
- Top with cilantro and diced avocado just before serving.
- Serve with dollops of sour cream alongside your casserole.
Notes
Feel free to swap in your favorite veggies or use leftovers. This dish can be prepped in advance and tastes even better the next day.