Description
This fiesta chicken casserole is like a party in a pan – one bite and you’ll wonder how something this easy can taste like you spent all day in the kitchen!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (about 2 medium chicken breasts)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup salsa (medium or mild, depending on preference)
- 2 cups Mexican-blend shredded cheese, divided
- 1 packet (1 oz) taco seasoning
- 1 cup cooked rice (white or brown)
- ½ cup sour cream
- 2 green onions, thinly sliced (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the shredded chicken, drained black beans, drained corn, rice, and taco seasoning. Mix thoroughly.
- Add the undrained can of diced tomatoes with green chilies, salsa, sour cream, and 1 cup of the Mexican cheese blend to the bowl. Fold these wet ingredients gently into the chicken mixture until just combined.
- Stir in the chopped cilantro and green onions, reserving some for garnish.
- Transfer the mixture to your prepared baking dish, spreading it evenly. Gently press the mixture down with a spatula to eliminate air pockets.
- Top with the remaining cup of shredded Mexican cheese, making sure to cover the entire surface.
- Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden at the edges.
- Allow the casserole to rest for 5-10 minutes before serving. Garnish with the reserved green onions and cilantro.