Shredded Mexican Chicken Casserole (Printable Version)

# What You’ll Need:

01 - 4 cups shredded chicken
02 - 2 cups salsa
03 - 15.25 oz canned corn, drained
04 - 1 cup black beans, rinsed
05 - 1/2 tsp garlic powder
06 - 1 tsp salt
07 - 1/2 tsp cumin
08 - 1.5 cups Colby Jack cheese, shredded (or Mexican blend)

→ Garnish (optional)

09 - Sour cream
10 - Guacamole
11 - Green onions

# Steps to Follow:

01 - Mix the shredded chicken, salsa, corn, black beans, salt, garlic powder, and cumin together and spread in a large casserole dish.
02 - Cover evenly with Cheddar cheese.
03 - Bake at 350°F for 20-25 minutes or until the cheese is melted and the chicken is heated through.
04 - Once done, remove from the oven and garnish with your choice of sour cream, guacamole, and green onions. Enjoy!

# Additional Notes:

01 - You can use any neutrally flavored shredded chicken, such as rotisserie chicken or leftovers.
02 - This recipe can be frozen before or after cooking and stored for up to 3 months.
03 - To reheat, use a microwave-safe dish or bake in the oven at 350°F until heated through.
04 - Easily scale this dish to feed a crowd by multiplying the ingredients as needed.

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