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0 from 12 votes

Tex Mex Chicken Casserole

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12
Course: Main Course , Lunch

Ingredients

  • 4 cups shredded chicken cooked (rotisserie or Instant Pot chicken both work well)
  • 1-2 tbsp taco seasoning
  • 2 cups cooked white rice I prefer Basmati
  • 1/4 cup roasted green chiles diced
  • 1 cup sour cream
  • 1 can ROTEL
  • 2 teaspoons cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups corn fresh, canned, or frozen [thaw first] all work well
  • 15 oz canned black beans drained and rinsed
  • 2 cups shredded Monterrey jack/cheddar cheese

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F. 
  2. In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
  3. In a separate large mixing bowl, combine the cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans. Mix to combine. 
  4. Spray a 9x13 casserole dish with nonstick spray. 
  5. Layer half of the rice mixture, spreading evenly. 
  6. Layer all of the chicken on top of the rice mixture, spreading evenly. 
  7. Layer the remaining rice mixture on top of the chicken, spreading evenly. 
  8. Top with your shredded cheese. 
  9. Bake in the oven for 20 minutes. If the cheese starts to brown too early, cover with foil. 

Notes

  • If you'd like to cook your chicken with the taco seasoning, I recommend cooking it in the Instant Pot. It cooks quickly, evenly, and will stay moist.