Looking for easy chicken recipes? This Tex Mex Chicken Casserole is easy and delicious. It’s a wonderful blend of Tex Mex flavors your family will love.
As a busy mom with hungry boys to feed, I’m always trying new casserole recipes. I love experimenting with flavors for one dish meals that are easy to toss in one pan and bake. One of our favorite go-to dinners at the Smith house is any of our Tex Mex recipes. We love the casual feel of a Tex Mex night with plenty of nachos and cheese dip.
So this time I decided to take one of our favorite Tex Mex casserole recipes to create another easy chicken recipe. I’m happy to report that my family loved it. It’s another hearty meal that can be easily prepared on busy weeknights, but it’s also great for family fun night since it goes well with game night foods, like chips and cheese dip.
I also like that this dinner idea is versatile. Just like other casserole recipes, this one can be easily modified to include the flavors your family loves.
Tex Mex Chicken Casserole
Ingredients
1 Rotisserie Chicken, shredded
1 packet of taco seasoning
1 can cream of chicken soup + 1 soup can of water (well blended)
1 can Rotel fire-roasted tomatoes
1 can black beans, drained
1 can corn, drained
1 1/2 cups Mexican style cheese, shredded
Toppings:
green onions, sliced
cherry tomatoes, sliced
sour cream
Great served with nachos, corn chips, or taco shells.
Directions
Mix 3/4 cup of water with taco seasoning and shredded chicken and set aside.
Preheat oven to 325 degrees.
Spray 9 x 13 baking dish with cooking spray.
Layer the baking dish with:
Chicken mixture
Chicken soup mixture
Beans and Corn
Shredded cheese
Cover with foil and bake for 25 minutes until heated through and cheese is melted.
Top with sliced green onions and slices of cherry tomatoes. Serve each serving with a dollop of sour cream. Enjoy!
Try this easy Tex Mex Chicken Casserole for dinner tonight! Click To Tweet
Other Recipes You May Enjoy
- 1 Rotisserie Chicken, shredded
- 1 packet of taco seasoning
- 1 can cream of chicken soup + 1 soup can of water (well blended)
- 1 can Rotel fire-roasted tomatoes
- 1 can black beans, drained
- 1 can corn, drained
- 1 1/2 cups Mexican style cheese, shredded
- green onions, sliced
- cherry tomatoes, sliced
- sour cream
- Great served with nachos, corn chips, or taco shells.
- Mix 3/4 cup of water with taco seasoning and shredded chicken and set aside.
- Preheat oven to 325 degrees.
- Spray 9 x 13 baking dish with cooking spray.
- Chicken mixture
- Chicken soup mixture
- Beans and Corn
- Shredded cheese
- Cover with foil and bake for 25 minutes until heated through and cheese is melted.
- Top with sliced green onions and slices of cherry tomatoes. Serve each serving with a dollop of sour cream. Enjoy!