Mexican Chicken Casserole
A delicious and easy Mexican Chicken Casserole that's perfect for family dinners.
Equipment
- Oven For baking the casserole.
- Casserole Dish 13x9 inch dish recommended.
- Mixing bowl For mixing ingredients.
Ingredients
Main Ingredients
- 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 cans, DO NOT add any water or milk)
- 10 oz Rotel tomatoes undrained
- 2 cups shredded jack cheese
- 2 cups shredded medium cheddar cheese
- 1 tomato diced
- 1 bunch cilantro rinsed and chopped
- 1 to taste jalapeños optional
Instructions
- Preheat the oven to 350°F and grease a 13x9 casserole dish with non-stick cooking spray.
- Lightly crush the tortilla chips and sprinkle approximately 1 cup of the crushed chips across the bottom of the baking dish.
- Layer the diced chicken and black beans over the crushed chips.
- In a bowl, stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, ensuring it covers the entire top evenly. Add the canned tomatoes over the soup layer.
- Sprinkle the shredded jack and cheddar cheeses evenly over the tomato layer and top with the remaining 2 cups of crushed chips.
- Bake for 25-30 minutes or until the casserole is hot and bubbly, and the cheese is fully melted.
- Garnish the casserole with chopped cilantro and tomatoes.
- Serve immediately with fresh jalapeño slices.
Notes
You can prepare the casserole ahead of time, excluding the tortilla chips on top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.