Description
Pioneer Woman Mexican Chicken Casserole is a cheesy, flavorful casserole featuring shredded chicken, crunchy tortilla chips, black beans, and creamy soup, topped with fresh cilantro, tomatoes, jalapeños, and cheese. Perfect for family dinners or gatherings.
Ingredients
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips
- 15 oz black beans, drained and rinsed
- 2 cups chopped cooked chicken (rotisserie works well)
- 1 teaspoon ground cumin
- 21 oz cream of chicken soup (do not add water or milk)
- 10 oz can Rotel tomatoes, undrained
- 2 cups shredded Jack cheese
- 2 cups shredded medium Cheddar cheese
- 1 tomato, diced
- 1 bunch cilantro, chopped
- 1–2 jalapeños, sliced (optional)
- 4 oz can diced green chiles (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine crushed tortilla chips, black beans, chopped chicken, cumin, cream of chicken soup, and Rotel tomatoes. Mix well.
- Transfer mixture to a greased 9×13-inch casserole dish.
- Top with shredded Jack and Cheddar cheeses.
- Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
- Remove from oven and garnish with diced tomato, cilantro, jalapeños, and green chiles if using. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add extra jalapeños for more spice.
- Leftovers reheat well for next-day meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American