Mexican Chicken Casserole

Yield: people

Prep Time 10

Cook Time 30

Total Time 40

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

Equipment:

9-inch Square Baking Dish

Ingredients:

4 cups cooked chopped chicken
1 (1-oz) packet taco seasoning
1 (10.5-oz) can cream of chicken
1¼ cups sour cream
1 cup black beans, rinsed and drained
1 (10-oz) can Rotel diced tomatoes and green chilies 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.