Hamdi Saidani Pioneer Woman Mexican Chicken Casserole is made with crushed tortilla chips, black beans, cooked chicken, cumin, chicken soup, Rotel tomatoes, Jack cheese, Cheddar cheese, tomatoes, cilantro, and you can add jalapeños and green chiles if you like. This hearty dinner recipe takes about 35 minutes to make and serves up to 10 people.
Pioneer Woman Mexican Chicken Casserole Ingredients
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips (measure after crushing)
- 15 oz. black beans, drained and rinsed
- 2 cups chopped cooked chicken (rotisserie chicken works well)
- 1 teaspoon ground cumin
- 21 oz. cream of chicken soup (two 10.5 oz cans, 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, rinsed and chopped
- 1-2 jalapeños, sliced (optional)
- 4 oz. can diced green chiles (optional)
How To Make Pioneer Woman Mexican Chicken Casserole
- Preheat your oven to 350°F (177°C) and grease a 13×9-inch casserole dish with non-stick cooking spray.
- Layer the base: Lightly crush the tortilla chips and evenly sprinkle about 1 cup across the bottom of the prepared baking dish.
- Add the chicken and beans: Layer the diced chicken and black beans over the crushed chips.
- Prepare the soup mixture: In a separate bowl, mix the cream of chicken soup with 1 teaspoon of ground cumin. Spread this mixture evenly over the chicken and beans. Pour the undrained Rotel tomatoes over the soup layer.
- Top with cheese and chips: Sprinkle both the Jack and Cheddar cheeses evenly over the tomato layer, then top with the remaining crushed chips. Optionally, mix in diced green chiles for an extra flavor boost.
- Bake the casserole: Place in the oven and bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese has melted completely.
- Garnish and serve: Garnish the hot casserole with chopped cilantro, diced tomatoes, and fresh jalapeño slices. Serve immediately.
Recipe Tips
- Use Cooked Chicken: Rotisserie chicken is the best choice because it is already cooked and tastes great. This makes your casserole more flavorful.
- Layer the Ingredients Well: Start with a layer of crushed chips, then add chicken and beans. Next, spread the soup mixture, and top it all with cheese and more chips. This way, every spoonful will be delicious.
- Mix Two Cheeses: Use both Jack and Cheddar cheese for the best flavor. Shred the cheese yourself for better melting.
- Keep an Eye on the Oven: Check your casserole after 25 minutes to make sure it doesn’t cook too long. It should be bubbly and the cheese should be melted.
- Add Fresh Toppings: Put fresh cilantro, tomatoes, and jalapeño on the casserole after you bake it. This makes it taste fresh and lively.
What To Serve With Mexican Chicken Casserole
Mexican Chicken Casserole pairs well with corn on the cob, coleslaw, cilantro lime rice, and steamed vegetables. It can also be served alongside pico de gallo, queso fresco, creamy avocado dressing, and warm flour tortillas for a delicious dinner.
How To Store Mexican Chicken Casserole
- Refrigerate: Cool the Mexican Chicken Casserole completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freeze: For extended storage, freeze the casserole. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The casserole can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Mexican Chicken Casserole
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Mexican Chicken Casserole Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 334
- Total Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 15 g
- Dietary Fiber: 4 g
- Sugar: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
FAQs
Can I Make This Casserole Ahead Of Time?
Yes, you can prepare this casserole a day in advance. Assemble everything in the baking dish except for the top layer of crushed chips. Cover and refrigerate. Just before baking, add the crushed chips to ensure they stay crispy.
Is There A Substitute For Rotel Tomatoes?
If you don’t have Rotel tomatoes, use diced tomatoes mixed with green chilies. You can also just use diced tomatoes and add a small can of green chilies to get a similar taste.
What If I Don’t Have A 13×9 Baking Dish?
If you don’t have a 13×9 baking dish, any large, oven-safe dish will work. Just make sure it’s deep enough to hold all the layers.
How Do I Know When The Casserole Is Cooked?
The casserole is ready when it’s heated through, the cheese is melted and bubbly, and the edges start to brown slightly. It typically takes about 25-30 minutes in an oven preheated to 350°F.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tex Mex Chicken Casserole
- Pioneer Woman Buffalo Chicken Casserole
- Pioneer Woman Chicken Parmesan Casserole
- Pioneer Woman Jalapeno Popper Chicken Casserole
- Pioneer Woman French Onion Chicken Casserole
Pioneer Woman Mexican Chicken Casserole
Description
Pioneer Woman Mexican Chicken Casserole is made with crushed tortilla chips, black beans, cooked chicken, cumin, chicken soup, Rotel tomatoes, Jack cheese, Cheddar cheese, tomatoes, cilantro, and you can add jalapeños and green chiles if you like. This hearty dinner recipe takes about 35 minutes to make and serves up to 10 people.
Ingredients
Instructions
- Preheat your oven to 350°F (177°C) and grease a 13×9-inch casserole dish with non-stick cooking spray.
- Layer the base: Lightly crush the tortilla chips and evenly sprinkle about 1 cup across the bottom of the prepared baking dish.
- Add the chicken and beans: Layer the diced chicken and black beans over the crushed chips.
- Prepare the soup mixture: In a separate bowl, mix the cream of chicken soup with 1 teaspoon of ground cumin. Spread this mixture evenly over the chicken and beans. Pour the undrained Rotel tomatoes over the soup layer.
- Top with cheese and chips: Sprinkle both the Jack and Cheddar cheeses evenly over the tomato layer, then top with the remaining crushed chips. Optionally, mix in diced green chiles for an extra flavor boost.
- Bake the casserole: Place in the oven and bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese has melted completely.
- Garnish and serve: Garnish the hot casserole with chopped cilantro, diced tomatoes, and fresh jalapeño slices. Serve immediately.
Notes
- Use Cooked Chicken: Rotisserie chicken is the best choice because it is already cooked and tastes great. This makes your casserole more flavorful.
- Layer the Ingredients Well: Start with a layer of crushed chips, then add chicken and beans. Next, spread the soup mixture, and top it all with cheese and more chips. This way, every spoonful will be delicious.
- Mix Two Cheeses: Use both Jack and Cheddar cheese for the best flavor. Shred the cheese yourself for better melting.
- Keep an Eye on the Oven: Check your casserole after 25 minutes to make sure it doesn’t cook too long. It should be bubbly and the cheese should be melted.
- Add Fresh Toppings: Put fresh cilantro, tomatoes, and jalapeño on the casserole after you bake it. This makes it taste fresh and lively.
