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Mexican Chicken Casserole

This delicious Mexican chicken casserole is a hearty recipe that combines shredded chicken, rice, beans, corn, diced tomatoes everyday spices all baked to cheesy perfection. It's an easy, one-dish meal that has become one of my family's favorite recipes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 517 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper seeded and diced
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 2 cups cooked chicken shredded, approx. 1 pound raw
  • 15.5 ounces black beans rinsed and drained, 1 can
  • 15.5 ounces corn drained, 1 can
  • 15 ounces fire roasted diced tomatoes 1 can
  • 10.5 ounces cream of chicken soup 1 can
  • 1 cup cooked rice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • 2 cups Monterey jack cheese shredded, divided
  • Any favorite taco toppings: cilantro avocado, sour cream diced tomatoes tortilla chips, etc.

Instructions

    Cup of Yum
  1. Boil or bake chicken breast at 350° F for 30 minutes or until no longer pink. Then shred after cooking.
  2. Cook rice per package directions while cooking chicken.
  3. Preheat oven to 350° F and spray a 9x9" or 9x13" baking dish with non-stick cooking spray.
  4. In a dutch oven or large pot, add the olive oil, diced red bell pepper and onion and saute over medium heat for about 5 minutes or until the onion is tender and translucent. Then add in the minced garlic and cook for one minute.
  5. Add in the cooked, shredded chicken, tomatoes, black beans, corn, cream of chicken soup, rice, cumin, chili powder, paprika, salt, and pepper to the pot and stir to combine well.
  6. Pour the mixture to the prepared baking dish and top with the shredded cheese.
  7. Bake uncovered for 30 minutes or until the casserole is bubbling and the cheese has melted.

Notes

  • Substitute the spices for a tablespoon of this homemade taco seasoning.
  • Use canola, vegetable or avocado oil to saute vegetables if you prefer.
  • Use any bell pepper you'd like. Green, orange or yellow bell pepper are wonderful too.
  • I used leftover rotisserie chicken for quick prep. You can boil or bake chicken breasts or chicken thighs at 350° F for 30 minutes or until no longer pink. Then shred. I love using a food processor to shred my chicken so quick!
  • Swap the tomatoes for Rotel canned tomatoes
  • Swap the black beans for pinto beans or white beans
  • Use frozen corn or fresh corn if you'd like.
  • Use a bag of frozen or microwave rice for quick prep
  • Use any favorite cheese like cheddar, Colby jack or pepper jack if you want a little extra kick. You can also use a mixture of cheeses.
  • Tips
  • Shred your own cheese off a block for the best creamy melting cheese.
  • Make this a one-dish meal by using an oven safe dutch oven or pot instead of transferring to a baking dish.
  • Nutritional information does not include any additional toppings. 

Nutrition Information

Serving 1serving Calories 517kcal (26%) Carbohydrates 51g (17%) Protein 32g (64%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 69mg (23%) Sodium 1133mg (47%) Potassium 753mg (22%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 1584IU (32%) Vitamin C 33mg (37%) Calcium 348mg (35%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 517

% Daily Value*

Serving 1serving
Calories 517kcal 26%
Carbohydrates 51g 17%
Protein 32g 64%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 69mg 23%
Sodium 1133mg 47%
Potassium 753mg 16%
Fiber 10g 40%
Sugar 7g 14%
Vitamin A 1584IU 32%
Vitamin C 33mg 37%
Calcium 348mg 35%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.