Mexican Chicken Casserole
This flavor-packed Mexican Chicken Casserole is as easy as dump, mix and bake! It's cheesy, hearty and so satisfying!!
Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 5.4-ounce packet Mexican rice*
- 1 10.5-ounce can condensed cream of chicken soup
- 1 10-ounce can diced tomatoes & chilies (such as Rotel tomatoes)
- 1 can black beans rinsed and drained
- 1 1-ounce packet taco seasoning
- 1 3/4 cups water
- 2 cups shredded or diced cooked chicken
- 2 cups cheddar cheese divided
- 1 cup crushed tortilla chips OR corn chips
- toppings such as sour cream, salsa, cilantro, etc.
Instructions
- Preheat oven to 350°F and grease a 9x13" casserole dish.
- Dump the rice, cream of chicken soup, tomatoes (don't drain), beans, taco seasoning, water, chicken and 1 cup of the cheese; mix well.
- Cover with foil and bake for 30 minutes.
- Remove the foil, add the chips and give the casserole a good stir. Top with the remaining cheese and bake an additional 20 minutes uncovered.
- Serve with toppings, if desired.
Notes
*5.4 - 6.4 oz package will work. I use this one.
Nutrition
Calories: 350kcal | Carbohydrates: 28g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 1268mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 2mg