Mexican Chicken Casserole
The ultimate comfort food, Mexican Chicken Casserole combines flavors that will satisfy your cravings. This easy weeknight dinner features layers of tender chicken, zesty spices, and gooey cheese, all topped with crispy tortilla chips. It's the perfect dish to bring everyone together around the table tonight!
Equipment
- 9x13-inch Baking Dish
- Chef Knives
- Cutting Board
- Mixing Bowls
- Rotary Cheese Grater
Ingredients
- 2.5 cups chopped cooked chicken
- 1 15-oz can Ranch Style Beans undrained
- 1 10-oz can diced tomatoes undrained
- 1 tbsp dried onion flakes
- 1 10.5-oz can Unsalted Cream of Chicken Soup
- 1 1-oz package taco seasoning
- 0.5 cup water
- 1 10 to 12-oz bag tortilla chips crushed
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Combine chicken, Ranch Style Beans, diced tomatoes, onion flakes, taco seasoning, cream of chicken soup, and water in a mixing bowl. Stir until combined.
- Layer tortilla chips in the pan, followed by half of the chicken mixture and one cup of cheddar cheese. Repeat the layering.
- Cover with foil and bake for 25 to 30 minutes until bubbly. Remove the foil for the last few minutes to allow cheese to brown.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- Tip 1: Using rotisserie chicken can save time and make prep a breeze.
- Tip 2: Feel free to customize with your favorite veggies.
- Tip 3: Store leftovers in an airtight container for up to three days.
- Tip 4: This dish can be frozen before baking for convenience.
- Tip 5: Pair with sour cream or guacamole for added flavor.