This Mexican Chicken Casserole has all of the flavors of your Mexican Food favorites packed into a quick and easy to make one dish casserole! The kids and adults can agree that this meal is a dinner time winner!
Mix the shredded chicken, salsa, corn, black beans, salt, garlic, and cumin together and spread in a large casserole dish.
Cover evenly with cheddar cheese.
Bake at 350˚F for 20-25 minutes or until the cheese is melted and the chicken is heated through.
Once done, remove from the oven and garnish with your choice of sour cream, guacamole and green onions. Enjoy!
Notes
Substitutions:You can use any neutrally flavored shredded chicken. We often use pulled rotisserie chicken, but leftovers, fried chicken, baked, or boiled also work well. If you need an easy recipe to make shredded chicken I like this baked chicken breast.This recipe can also be made with other types of meat or add ins. Some of our favorite substitutions are:
Ground beef
Pinto beans
Bell peppers
Cauliflower
How to store:Store leftovers in a container in the fridge for 3-4 days, or in a freezer friendly container in the freezer for up to 3 months.How to Freeze:Mexican Chicken Casserole can be frozen before or after cooking. See post for full method for each.How to Reheat:To reheat in the microwave, transfer to microwave safe dish and heat in 30 second increments, stirring in between until warm. Time will vary based on how much you are reheating.To reheat in the oven, place in an oven safe dish and cover with foil. Bake at 350 for 15-20 minutes or until heated through.How to Scale:This recipe can easily be made 2x, 3x, or 4x to feed a crowd! Just multiply the ingredients accordingly. Place in a large dish, or multiple dishes and bake. If you use a larger dish, the baking time may increase by 5-10 minutes to completely heat through.