Easy Mexican Chicken Casserole

Mexican Chicken Casserole – taco night never tasted so good! Creamy chicken casserole loaded with Rotel, black beans, corn, cheese, and tortilla strips. This is comfort food at its best! Such a great change to our usual Mexican night. The best part about this recipe is that it is ready in about 30 minutes! Perfect weeknight meal! #casserole #chicken #mexican #taco #rotel

scooping mexican chicken casserole from baking dish

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Easy Weeknight Casserole Recipe

New favorite alert! This Mexican Chicken Casserole has been on repeat at our house. Creamy chicken casserole loaded with Rotel, black beans, corn, cheese, and tortilla strips. This is comfort food at its best! Such a great change to our usual Mexican night. The best part about this recipe is that it is ready in about 30 minutes! Perfect weeknight meal!

mexican chicken casserole in baking dish

How to Make Mexican Chicken Casserole

This casserole is very easy to make. I had this casserole ready to bake before my oven had preheated. Start with chopping up some cooked chicken. Mix together the chicken, cream of chicken soup, sour cream, taco seasoning, diced tomatoes and green chiles, black beans, corn, and cheese. Spread the mixture into a baking dish. Top with tortilla strips and bake.

  • I used rotisserie chicken for the cooked chicken in this recipe.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • I used Fresh Gourmet Sante Fe Style Tortilla Strips – they added a lot of great flavor and crisp to the dish.
  • Is Mexican Chicken Casserole spicy? We did not think this casserole was spicy. If you are worried about the heat, please use a can of MILD Rotel tomatoes.
  • Can Chicken Casserole be made in advance? Yes! You can assemble this casserole ahead of time and refrigerate until ready to bake. The casserole will keep 2 or 3 days tightly covered in the refrigerator. I suggest refrigerating without the chips on top. You may need to add a few minutes to the baking time if baking cold straight from the refrigerator.
  • Can Chicken Casserole be frozen? Yes! You can assemble this casserole ahead of time and frozen unbaked for later. I suggest freezing without the chips on top. To bake after freezing, thaw completely. Add the tortilla strips and bake as directed.
  • Is Mexican Chicken Casserole gluten-free? If you need a gluten-free dish, use gluten-free cream of chicken soup and crushed tortilla chips.
  • Can this chicken casserole be made in the slow cooker? Sure! I haven’t made this in the crockpot, but you definitely can. Mix everything up and spread in the slow cooker. Cover and cook on LOW 4 or 5 hours.
scooping mexican chicken casserole from baking dish

What to Serve with Mexican Casserole

We’ve made this casserole several times and absolutely LOVE it. We like to top the casserole over rice with our favorite taco toppings – salsa, sour cream, guacamole, jalapeños, and cheese. You don’t need a lot of side dishes to go with this hearty casserole. A simple salad or some green beans is perfect.

Here are a few of our favorite recipes from the blog that go great with this easy chicken casserole:

Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

Quick Mexican Rice

Quick Mexican Rice – only 6 ingredients and ready in 20 minutes! Rice, butter, chicken broth, Rotel, chili powder and…

Southwestern Green Beans

Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…

scooping mexican chicken casserole from baking dish

Mexican Chicken Casserole

Yield: 6 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Mexican Chicken Casserole – taco night never tasted so good! Creamy chicken casserole loaded with Rotel, black beans, corn, cheese, and tortilla strips. This is comfort food at its best! Such a great change to our usual Mexican night. The best part about this recipe is that it is ready in about 30 minutes! Perfect weeknight meal! #casserole #chicken #mexican #taco #rotel

Ingredients:

  • 4 cups cooked chopped chicken
  • 1 (1-oz) packet taco seasoning
  • 1 (10.75-oz) can cream of chicken
  • cups sour cream
  • 1 cup black beans, rinsed and drained
  • 1 (10-oz) can Rotel diced tomatoes and green chiles, drained
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 3/4 cup tortilla strips

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray.
  • Combine chicken, taco seasoning, cream of chicken sour cream, black beans, Rotel tomatoes, corn kernels, and cheese.
  • Spread chicken mixture into prepared pan. Top with tortilla strips.
  • Bake for 30 minutes, or until casserole is bubbly and heated through.

Notes:

  • I used rotisserie chicken for the cooked chicken in this recipe.
  • Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
  • I used Fresh Gourmet Sante Fe Style Tortilla Strips – they added a lot of great flavor and crisp to the dish.
  • We did not think this casserole was spicy. If you are worried about the heat, please use a can of MILD Rotel tomatoes.
  • You can assemble this casserole ahead of time and refrigerate until ready to bake. The casserole will keep 2 or 3 days tightly covered in the refrigerator. I suggest refrigerating without the chips on top. You may need to add a few minutes to the baking time if baking cold straight from the refrigerator.
  • You can assemble this casserole ahead of time and frozen unbaked for later. I suggest freezing without the chips on top. To bake after freezing, thaw completely. Add the tortilla strips and bake as directed.
  • I haven’t made this in the crockpot, but you definitely can. Mix everything up and spread in the slow cooker. Cover and cook on LOW 4 or 5 hours.
  •  
  •  If you need a gluten-free dish, use gluten-free cream of chicken soup and crushed tortilla chips.

Steph

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Comments

  1. I had 2 helpings, and my husband finished off the entire casserole! For sure, my favorite Plain Chicken to date! The consistency was perfect, you just have to drain your cans thoroughly. We’ll be eating it again, very soon! YUM!

  2. Made the recipe as stated and my family gobbled it up. The consistency was a little loose but the flavor was very good. My family ate it in a couple of ways, straight out of the pan, out of the pan and mixed with taco rice, out of the pan and in a tortilla. Will definitely make again!

    1. Stacy, I read this before I made the recipe. Make sure you drain your Rotel, corn, and beans very thoroughly. I made sure to squeeze all the liquid out with the lid after reading your comment. It worked like a charm! 😊

  3. Wondering if I could add a few cups of cooked rice into the chicken mixture to make it all in one? Probably would need to increase the soup so it wouldn’t be dry

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