Easy Mexican Chicken Casserole: The Ultimate Quick Pantry Dinner
Easy recipe that can be made with pantry staples if you can't go to the store. Easy substitutions if ingredients are missing from your pantry. Forgiving recipe if items are not available.
Servings: 8 servings
Calories: 260kcal
Equipment
- 1 Mixing Bowl
- 1 9x13 baking dish
Ingredients
- 3 cups cooked chicken breast (2 cans of chicken breast) cubed
- 1 cup onion chopped
- 2 cloves garlic
- 1 can black beans drained & rinsed
- 1 can Rotel
- 1 can cream of chicken soup
- 1 can corn
- 1/2 cup plain greek yogurt (or sour cream)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups tortilla chips Crushed
- 1 cup Cheddar Cheese Shredded
- 1 cup Monterey Jack Cheese Shredded
- Sliced Jalepeno's Optional
Instructions
- Preheat Oven 375 degrees
- Mix cooked chicken with all ingredients except chips, cheese, and optional jalepenos in a large mixing bowl.
- Grease baking dish
- Pour 1/2 of the chicken mixture into dish
- Sprinkle crushed tortilla chips over the top
- Add 1/2 of the cheese to the top
- Repeat layers
- Add several Jalepeno's over the top if desired
- Cover dish and cook for 25 minutes
- Remove cover and cook for an additional 10-15 minutes until cheese is golden brown
- Remove from oven and let rest for 5 minutes
Notes
Good source of protein at 15g per serving.
The recipe is very forgiving if you are missing some of the ingredients. It will still be delicious. See blog post for easy ingredient substitutions.
The calorie count is based on using canned chicken breast and plain Greek yogurt instead of sour cream.