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Mexican Chicken Casserole

A comforting and customizable casserole filled with shredded chicken, colorful vegetables, and gooey cheese, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tbsp olive oil or avocado oil for flavor
  • 1 cup finely-chopped onion use a sweet onion for a milder taste
  • 2 tsp kosher salt divided
  • 1 tbsp minced garlic fresh is best but jarred works in a pinch
  • 3 cups shredded rotisserie chicken great for saving time
  • 3 tbsp chili powder adjust to your spice preference
  • 2 cups cooked rice white or brown; leftover rice works too
  • 1 15 oz can black beans rinsed and drained
  • 1 cup frozen corn fresh corn can also be used when in season
  • 1 cup jarred salsa choose your favorite brand for zip
  • 1 cup sour cream or Greek yogurt for a lighter option
  • 3 cups shredded Mexican blend or cheddar cheese divided, freshly grated is best
Optional Toppings
  • to taste sliced avocado
  • to taste cilantro
  • to taste sliced green onion
  • to taste jalapeños
  • to taste extra salsa
  • to taste sour cream

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. In a Dutch oven or large skillet, heat 2 tbsp oil over medium heat. Add the finely-chopped onion along with 1/2 tsp of kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and golden.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the shredded rotisserie chicken and chili powder to the pan. Carefully stir to coat the chicken evenly with the spices. Cook for an additional 2 to 3 minutes to warm through.
  5. Stir in cooked rice, black beans, frozen corn, salsa, sour cream, the remaining 1 1/2 tsp kosher salt, and 1 cup of shredded cheese. Mix until fully combined.
  6. Spread the filling evenly into the prepared baking dish, ensuring it’s distributed evenly. Then, top with the remaining 2 cups of shredded cheese.
Baking
  1. Bake for 20 to 25 minutes until the casserole is hot, bubbly, and the cheese is golden and slightly crispy on top.
  2. Let cool for a few minutes before scooping portions. Add any desired toppings like sliced avocado or extra salsa and serve warm.

Notes

Storage: This casserole can last up to 3-4 days in the fridge and freezes beautifully for up to 3 months. Just make sure to cover it well. Make ahead instructions: Prepare the casserole up to the baking step and refrigerate overnight.