Description
This Mexican Chicken Casserole is a fiesta of flavors in every bite! Packed with zesty salsa, tender chicken, hearty beans, and cheesy goodness, this dish is quick, easy, and perfect for any occasion. Whether it’s a busy weeknight or a gathering with friends, this casserole is sure to impress!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes (fresh or canned)
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheese (cheddar or blend)
- 1 packet taco seasoning
- 1 cup salsa
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Olive oil (for greasing the dish)
Instructions
- Prepare Ingredients: Shred cooked chicken, rinse black beans, and cook rice if not already done.
- Preheat Oven: Heat oven to 375°F (190°C) and grease a casserole dish with olive oil.
- Mix Ingredients: In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, cooked rice, taco seasoning, and salsa. Mix well.
- Assemble Casserole: Spread the mixture evenly in the greased casserole dish. Top with shredded cheese.
- Bake: Bake for 20–25 minutes, or until cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh cilantro and arrange avocado slices on top. Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Portion and freeze for up to 3 months.
- Customization: Adjust the spice level by choosing mild or spicy salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican