Mexican Chicken Casserole

There’s your average casserole, and then there’s this cheesy, loaded Mexican chicken casserole. Filled with a creamy sauce, two kinds of cheese, and plenty of chicken, this dish has something for everyone. While I won't pretend it's authentic Mexican cuisine, this casserole borrows many flavors and ingredients from your favorite Mexican and Tex-Mex classics and is perfect for celebrating with a crowd or spicing up your weeknight dinner any time of year. Here's everything you need to know:

What People Are Saying:
"This was fantastic! Makes enough for plenty of left overs - and i have two teenaged boys! Forgot the sour cream but basically made exactly like the recipe and everyone was part of the clean plate club! Wouldn’t change a thing and love the jalapeños!" - Chichris

"Absolutely delicious! I didn't change a thing. Was perfect as it is. Will definitely be making this again. Thank you." - bethc244514

How To Make A Mexican Chicken Casserole

INGREDIENTS

• Onion & Garlic: These alliums lay down a tasty bass line for the casserole to play over.
• Jalapeño: Provides mild heat and a fresh, bell peppery flavor that matches exceptionally well with the chicken, black beans, corn, et al. If you're spice-averse, no worries—just swap in 1/4 c. chopped green bell pepper.
• Chicken: Shredded cooked chicken is not only one more thing you can make ahead, ready for casserole duty, it's also a veritable flavor sponge—just the quality I look for in a casserole protein.
• Black Beans: Forget the protein and the fiber, black beans are here for flavor. Rich, earthy, and creamy, these beans bring depth, as well as bulk, to the casserole.
• Corn: Canned corn kernels add a bit of texture and a touch of sweetness, balancing the spiciness of the jalapeño and chili powder.
• Chili Powder: This mixture of cayenne, cumin, and garlic contributes warmth and tremendous depth.
• Cumin: This earthy, smoky spice is a pillar of Mexican cooking and has a (super)natural affinity for black beans.
• Cream of Chicken Soup: A great casserole requires a creamy, rich sauce, IMHO, and cream of chicken soup gives you just that, in a can. Easy-peasy.
• Tortilla Chips: Tortilla chips are layered into the casserole, so they serve as both a starch and a crispy-edged top, while bringing loads of toasty corn flavor to every bite.
• Monterey Jack: This prince among melting cheeses brings the ooey and the gooey that tames the fire of the jalapeño and chili powder.

STEP-BY-STEP INSTRUCTIONS

Rev up your oven to 350° and prep a 13" x 9" baking dish with cooking spray. Now let's work on the filling. Grab a large skillet and heat a couple tablespoons of oil over medium heat. First, cook your aromatics. Start with the onion and cook until softened and translucent. Add the jalapeño and garlic; cook until fragrant. Add the chicken, corn, beans, spices, and salt and pepper and cook just until heated through. Stir in the tomatoes and soup to combine, and hurrah—you've made your filling. The whole thing shouldn't take much more than 10 minutes.

Transfer half of the filling to the prepared baking dish and spread out into an even layer. Layer with half of the tortilla chips, half of the cheddar, and half of the Monterey Jack. Repeat the layering with the remaining half of the filling, chips, cheddar, and Monterey Jack.

Bake until the casserole is bubbly around the edges and the cheese is blistered in spots and fully melted.

Top the casserole, nacho-style, with chopped cilantro, tomatoes, and avocado and sliced jalapeño. (A few dollops of sour cream and squeezes of lime juice wouldn't hurt either!)

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Can I make this ahead of time? You sure can! If you’re making it in advance, we’d recommend assembling the entire casserole (minus the cheese and chip topping) without baking. Cover and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature while you’re preheating the oven and then follow the directions to bake at 350°, as stated in the recipe.

What To Serve With Mexican Chicken Casserole

One of the best things about this casserole is that it’s basically a complete meal by itself. Still, if you want to serve it with sides, try pairing it with this simple avocado tomato salad or guacamole. Or, if you want to get another carb in there, make our cilantro lime rice.

Storage

Cover the baking dish or transfer any leftovers to an airtight container and store in the fridge. Leftovers should last for 3 to 4 days.