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
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.