Best Mexican Chicken Casserole Recipe

Hey there, fellow foodies! Are you ready to dive into a dish that’s as flavorful as it is comforting? Today, I’m thrilled to share with you my absolute favorite Mexican Chicken Casserole recipe. This isn’t just any casserole—it’s a vibrant, cheesy, and satisfying meal that’s perfect for quick family dinners. Plus, it’s one of those easy pasta recipes (yes, I said pasta!) that will become a staple in your kitchen. Trust me, this is one recipe you’ll want to make over and over again!

Why You’ll Love This Recipe

• It’s a quick family dinner solution that’s ready in just 30 minutes.
• Packed with bold Mexican flavors, it’s anything but boring.
• Using rotisserie chicken makes it a breeze to prepare.
• It’s a 30-minute meal that’s perfect for busy weeknights.
• Leftovers are just as delicious the next day!

Ingredients

Here’s what you’ll need to make this delicious Mexican Chicken Casserole recipe:

• 3 cups crushed tortilla chips (or Dorito Nacho Cheese chips, divided)
• 15 oz. black beans (drained and rinsed)
• 2 cups chopped cooked chicken (rotisserie chicken works well)
• 1 teaspoon ground cumin
• 21 oz. cream of chicken soup (2 (10.5 oz) cans, DO NOT add any water or milk)
• 10 oz. can Rotel tomatoes (undrained)
• 2 cups shredded jack cheese
• 2 cups shredded medium cheddar cheese
• 1 tomato (diced)
• 1 bunch cilantro (rinsed and chopped)
• Jalapeños (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make this Mexican Chicken Casserole step by step:

1. Preheat your oven to 350 F and grease a 13×9 casserole dish with non-stick cooking spray.
2. Crush tortilla chips lightly and sprinkle approximately 1 cup of the crushed tortilla chips across the bottom of the baking dish.
3. Layer diced chicken and black beans over the crushed chips.
4. Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
5. Sprinkle cheeses evenly over the tomato layer and top with remaining 2 cups crushed chips.
6. Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
7. Garnish casserole with cilantro and chopped tomatoes.
8. Serve immediately with a slice or two of fresh jalapeño.

Pro Tips for Making the Recipe

• For an extra crispy top, bake the casserole for an additional 5 minutes after the cheese is melted.
• Use leftover rotisserie chicken to make prep a breeze.
• Add diced jalapeños to the cheese layer for an extra kick of heat.

How to Serve

While this casserole is delicious on its own, here are a few ideas to round out your meal:

• Serve with a side of fresh Greek Chicken Bowls for a well-rounded dinner.
• Pair it with a simple green salad or roasted vegetables for a lighter option.
• If you’re in the mood for something else, try making Greek Chicken and Lemon Rice for a different flavor profile.
• For a hearty meal, serve alongside Mediterranean Steak Bowls for a variety of textures and flavors.

Make Ahead and Storage

This Mexican Chicken Casserole is perfect for meal prep or making ahead:

• Prepare the casserole up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot and bubbly.
• Freeze the casserole before baking for up to 3 months. Thaw overnight in the fridge before baking as directed.

And there you have it—my go-to Mexican Chicken Casserole recipe that’s perfect for quick family dinners, potlucks, or even meal prep. It’s creamy, cheesy, and packed with flavor, making it a dish that everyone will love. So next time you’re in a pinch and need a weeknight dinner idea, give this recipe a try. I promise you won’t be disappointed!