Name: Mexican Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups cooked chicken breast, shredded; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1 can (10 oz) diced tomatoes with green chilies; 1 cup sour cream; 2 cups shredded Mexican blend cheese; 1 small onion, chopped; 1 packet taco seasoning; 8 corn tortillas, cut into quarters; 1 tablespoon olive oil; Salt and pepper to taste

If I Could Only Cook One Thing: Why This Casserole?

Alright, you know that meal you end up making when everything’s gone a bit sideways during the week? For me, that’s this Mexican Chicken Casserole. The first time I made it, I was actually trying to impress my mother-in-law—spoiler alert—she had seconds and even asked me for the recipe, though I think she still prefers her own version (fair). It’s the kind of dish that fills the kitchen with cheesy, spicy aromas and draws everyone in like moths to a porch light.

I’ve put this together on busy weeknights and for lazy Sunday dinners, and no joke, it’s one of those recipes that feels like putting on your comfiest slippers. Also, there was one time I dropped the whole thing on the way to the table—don’t ask—and the looks I got? Priceless.

Why You’ll Probably Fall for This, Too

I make this when the weather turns, or frankly, when I’ve just got way too much leftover chicken. My family goes nuts for this because it’s cheesy, hearty, and honestly a sneaky way to get a few veggies in. (Don’t tell my youngest, she swears she despises peppers—I just dice ’em small!) The best part? Even when I mess up the cheese layering, it still tastes like a million bucks. It reheats pretty well too, unless you have teenagers like me, in which case…good luck having leftovers.

Frustration point: trying to shred chicken when it’s still steamin’ hot. I’ve learned (painfully, literally) to just wait a minute or two. Or use forks—unless you like the risk!

What You’ll Need, More or Less

2-3 cups cooked chicken (shredded rotisserie is my cheat code, but I’ve used canned in a pinch, and honestly—no one noticed)
1 can cream of chicken soup (my grandmother swore by Campbell’s; I just grab whatever’s on sale, doesn’t seem to matter)
1 cup sour cream (sometimes swap with Greek yogurt if that’s what’s left in the fridge)
1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a blend—if you only have mozzarella, go for it, it’ll still melt)
1 can Ro-Tel tomatoes (or diced tomatoes plus a small can of green chilies if you can’t find Ro-Tel)
1 cup frozen corn (left out once, didn’t make or break it)
1/2 cup diced bell pepper (optional, and sometimes I get wild and add a handful of spinach)
1 small onion, diced (on second thought, you can totally skip this if you hate chopping onions like I do)
About 8 small corn tortillas or a couple of handfuls of tortilla chips, crumbled
1 tsp chili powder, 1/2 tsp cumin, salt and pepper (I’ve fudged this more than once—no harm done)

Let’s Get Cooking (Don’t Overthink It)

Preheat your oven to 180°C (or about 350°F). No need to be exact, honestly my oven’s dial hasn’t been accurate in years.
Grab a medium skillet, splash in a bit of oil, and sauté the onion and bell pepper til soft. This is where I sneak a taste of the peppers. You can just skip this if you’re feeling lazy; dump ’em in raw, I won’t tell.
In a big mixing bowl, combine your shredded chicken, soup, sour cream, 1 cup shredded cheese, Ro-Tel, corn, sautéed veggies, spices, and a pinch of salt and pepper. Mix it all up. Don’t worry if it looks a little gloopy. It always does.
Grease up a baking dish (I use whatever isn’t already in use—8×10 or 9×13 both work). Cover the bottom with a layer of torn tortillas or broken chips—no need for fancy patterns.
Spoon half the chicken mixture over the tortillas. Sprinkle a handful of cheese (or two, no judgement), then layer on more tortillas and the rest of the mix. Finish with the remaining cheese.
Bake uncovered for about 30 minutes, or til the top is bubbly and golden in spots. If it looks a bit weird at the 20 minute mark, just keep going. Trust me.
Let it sit for five minutes, even though that’s the hardest part (it sets up a bit and won’t fall apart quite so much when you serve it—though sometimes it just does anyway, and that’s fine too).

Bits and Bobs I’ve Learned (Notes)

If you go really heavy on the cheese, the top can get a little too crusty. Actually, I find it works better if you stick to one cup on top at most, or maybe toss a bit more at the five minute mark.
I swear this gets even tastier the next day—good luck making it last that long, though.
Don’t stress if you’re missing an ingredient. Once I made it almost entirely from leftovers and odd cans, and it was still a hit.

My Casserole Experiments: Variations (Some Win, Some Learn!)

Swapped black beans for half the chicken once—nobody noticed, and it made it stretch for lunch the next day.
Tried it with flour tortillas instead of corn…eh, got a bit soggy for my liking, but the flavor was fine!
I once threw in chopped jalapeños. Word to the wise: maybe don’t if sensitive people are eating with you. (Apologies to my uncle Ron; he still brings it up!)

What If I Don’t Have All the Kitchen Stuff?

I use a mixing bowl, a skillet, and a baking dish. But if you don’t have a skillet, just microwave the onions and peppers with a dab of butter; it gets the job done. Shredding chicken with forks is fine—though I once saw someone on Budget Bytes use a stand mixer, and my mind was blown.

How to Store the Leftovers (If You’re Lucky Enough to Have Any)

Just pop leftovers in an airtight container in the fridge. Good for up to 3 days, but honestly, in my house it never lasts more than a day! You can reheat in the microwave, but I prefer tossing a bit more cheese on top and warming it in the oven. (Tip: I once microwaved it with the lid on too tight; made it kinda soggy. Quick fix, but not the best!)

How I Love to Serve It

I like to top it with a dollop of sour cream and a smattering of chopped cilantro (cilantro haters, I see you). We usually have it with a side of lightly dressed lettuce and… okay, I admit it, a pile of tortilla chips for scooping. On Taco Tuesday, I sometimes bring out the good hot sauce and lime wedges for extra oomph. My family says it’s almost tradition now.

Stuff I Learned the Hard Way (Pro Tips)

Don’t rush the baking time. I once tried pulling it early for a quick dinner—big mistake, it was all soupy and chaotic.
Actually, layering the tortillas/chips on the bottom is pretty important. Skipped it once in a hurry and it turned into a casserole volcano. Rookie move.
If your cheese burns a little, just scrape off the black parts and call it “smoky flavor”—hasn’t failed me yet.

Burning Questions (That Friends Have Really Asked Me)

Can I use ground beef instead of chicken?
Yeah, go for it! Brown it first and drain, though. I did this when I had no chicken—different flavor, but every bit as filling.

Is there any way to make it less spicy?
Of course. Just use plain diced tomatoes instead of Ro-Tel and maybe skip the chili powder. Even my spice-phobic neighbor (hi, Karen!) approves this way.

Can I freeze this?
Sort of? I’ve tried, and while the flavor holds up, the texture gets a bit iffy after thawing—especially if there’s a lot of cheese. Still edible, though, just more…mushy casserole than crisp.

What’s the best side?
I like quick homemade guac or even just a scoop of Mexican rice. Or you could just do a bagged salad if you’re really pressed for time (we’ve all been there).

And, not really a question, but once my friend asked, “Why does yours taste better than mine?” I told her it was probably the love, but actually, I think it’s just about not overbaking it. (And maybe extra cheese.)

Hope you enjoy this Mexican Chicken Casserole as much as my rowdy crew does—if you make it, tell me how it goes! And if you’re looking for a slightly different riff, check out this enchilada casserole that inspired some of my tweaks. Happy cooking, mate!