Shredded Mexican Chicken Casserole (Printable Version)
# What You’ll Need:
→ Main Ingredients
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, 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. Rotisserie, baked, boiled, or fried chicken all work well.
02 -
Substitute ingredients like ground beef, pinto beans, bell peppers, or cauliflower for variations.
03 -
Mexican Chicken Casserole can be frozen before or after cooking. Store in the fridge for 3-4 days or in the freezer for up to 3 months.
04 -
To reheat in the microwave, heat in 30-second increments, stirring in between until warm. In the oven, cover with foil and bake at 350°F for 15-20 minutes.
05 -
This recipe can be easily scaled by multiplying the ingredients. Baking time in larger dishes may increase by 5-10 minutes.