Name: Tex-Mex Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup sour cream; 3/4 cup chunky salsa; 4 1/2 oz. green chiles, (chopped); 2 tsp. cumin; 1 tsp. garlic powder; 1 tsp. onion powder; 2 cups cooked chicken, (rough chopped); 2 cups cooked rice; 15 oz. black beans, (drained); 15 oz. sweet corn, ((or 1 1/2 cups frozen)); 2 cups shredded Mexican blend cheese, (divided in half)

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Tex-Mex Chicken Casserole is a quick and easy dinner that tastes great. Use rotisserie chicken, (or leftovers), plus staples from your pantry to make this delicious meal. Top it off with stringy gooey melted cheese for a satisfying dinner.

Have dinner on the table in about 45 minutes or less, plus you mix it all in one bowl.

That little bonus right there means less cleanup, which is my favorite.

Just mix it all together and bake, then ring that dinner bell.

Plus, I have to warn you, the leftovers are even better.

Making Tex-Mex Chicken Casserole

In a large bowl, mix the sour cream, salsa, green chiles, and spices.

Then, mix in the chicken, rice, beans, corn, and half the cheese.

Stir until it’s all evenly coated.

Dump into an 8 x 8″ baking dish, and top with the remaining half of the cheese.

Cover with foil and place in a preheated oven set at 350°F.

Bake for 25 minutes, then carefully uncover the dish.

Continue baking for another 5 minutes, or until the cheese on top is melted.

NOTE: cheese grated from bricks of cheese melts better (smoother) than pre-shredded cheese.

Pre-shredded cheese has additives that keeps the cheese from clumping together, which further means it doesn’t melt as smoothly.

Both taste and work beautifully, but the freshly shredded will have a smoother texture.

I use the pre-shredded all the time, because of the convenience.

Serving Tex-Mex Chicken Casserole

Have fun with the multitude of toppings you can add such as chopped green onions, diced tomatoes, sliced avocado, dollops of sour cream, to name a few.

Additionally, you could top with guacamole, chopped cilantro, and/or pico de gallo (salsa).

In sum, this casserole is scrumptious, makes great leftovers, and it freezes well. You’re welcome. LOL

More Casseroles:

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5 from 2 votes

Tex-Mex Chicken Casserole

A delicious chicken and rice casserole with a Tex-Mex flare, topped with melted cheese.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican

Keyword: 8 x 8", black beans, cheesy, easy dinner, sweet corn

Servings:

Calories: 509kcal

Author: Sweet Ordeal

Ingredients

1/2 cup sour cream
3/4 cup chunky salsa
4 1/2 oz. green chiles, chopped
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
2 cups cooked chicken, rough chopped
2 cups cooked rice
15 oz. black beans, drained
15 oz. sweet corn, (or 1 1/2 cups frozen)
2 cups shredded Mexican blend cheese, divided in half

Instructions

Preheat oven to 350°F.
In large bowl, mix together sour cream, salsa, green chiles, cumin, garlic powder, and onion powder.
Add to that the chicken, rice, black beans, corn, and half the cheese.
Stir until everything is evenly coated.
Pour into 8 x 8" baking dish. Sprinkle remaining cheese over top. Cover with foil.
Bake for 25 minutes. Uncover. Bake for another 5 minutes, or until cheese is melted. Enjoy!

Notes

Optional toppings: chopped green onions, diced tomato, sliced avocado, cilantro, or a dollop of sour cream.

Nutrition

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Tex-Mex Chicken Casserole

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