If this Mexican Chicken Casserole looks familiar, it’s because I first posted this last July over at I Heart Naptime. This is seriously one of my favorite casserole recipes. There is something about a one dish dinner that completely makes my day. I love using less dishes, but who doesn’t? This casserole is one of those dishes that your family will want time and time again, and one of my favorite all time meals to make. You can make this Delicious Mexican Chicken Casserole in right under an hour (and it tastes so good!)
Add a side of your favorite salsa and chips, and you are all set with dinner! Let’s get started…
Mexican Chicken Casserole
When I set out to create this dish, I wanted to make it super simple and still keep all of the delicious flavors. I also like dishes that don’t require me to work the entire time in the kitchen. You can prepare and have this dish finished in just an hour. Perfect for an after school meal, and easy for when you get home from work.
Delicious Mexican Casserole Dish
- 8 oz bag instant whole grain rice (cooked)
- 8 oz shredded mexican cheese
- shredded cheddar cheese
- 3 chicken breasts
- 1 (14.5oz) can Rotel
- 1 (14.5oz) can black beans (drained)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup green onion tops
Step 1: Heat oven to 350 degrees. Boil a pot of water and chicken breasts for 15 minutes. Shred chicken and place to the side.
Step 2: In a medium bowl, mix cooked rice, cheese, shredded chicken breasts, Rotel, Black beans, and cream cheese. Mix well.
Step 3: Place casserole mixture in a 9 x 13 glass baking dish. Top with shredded cheddar cheese. Bake for 45 minutes on 350.
Step 4: After baking, sprinkle green onion tops over the casserole and serve after cooling slightly.
Delicious Mexican Chicken Casserole
Ingredients
- Delicious Mexican Casserole Dish
- 8 oz bag instant whole grain rice cooked
- 8 oz shredded mexican cheese
- shredded cheddar cheese
- 3 chicken breasts
- 1 14.5oz can Rotel
- 1 14.5oz can black beans (drained)
- 1 8 oz. package cream cheese, softened
- 1/2 cup green onion tops
Instructions
- Heat oven to 350 degrees. Boil a pot of water and chicken breasts for 15 minutes. Shred chicken and place to the side
- In a medium bowl, mix cooked rice, cheese, shredded chicken breasts, Rotel, Black beans, and cream cheese. Mix well.
- Place casserole mixture in a 9 x 13 glass baking dish. Top with shredded cheddar cheese. Bake for 45 minutes on 350.
- After baking, sprinkle green onion tops over the casserole and serve after cooling slightly.
Nutrition
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Seana+Turner says
April 8, 2015 at 07:55I love how easy this dish is. You could easily multiply this for a large crowd as well, and then have tomatoes and guacamole and whatever else. I’m pinning..
Tamara says
April 9, 2015 at 15:33Mmm. I’ve been on a Mexican food kick lately. I think I always am but I’ve noticed I’ve been pinning more and more.
Brandi Clevinger says
April 16, 2015 at 20:19I don’t know what it is about Mexican dishes, but I really enjoy them! They are so good. I buy Rotel by the boxes at Costco because I’m making these types of dishes at least once a week! This dish looks yummy enough to try! Thanks for sharing your recipe at Inspire Me mondays!