Pioneer Woman Mexican Chicken Casserole Recipe

Introduction

This Pioneer Woman Mexican Chicken Casserole is a flavorful, hearty dish that comes together quickly with simple ingredients. Loaded with chicken, cheese, and zesty flavors, it’s perfect for a satisfying weeknight dinner or a casual gathering.

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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray or grease a 9×13 inch casserole dish.
2. Step 2: In a large bowl, combine the crushed tortilla chips, black beans, chicken, cumin, cream of chicken soup, and undrained Rotel tomatoes. If using, add the diced green chiles as well. Stir until well mixed.
3. Step 3: Transfer the mixture to the prepared casserole dish and evenly spread it out.
4. Step 4: Sprinkle the shredded Jack and Cheddar cheeses evenly over the top of the chicken mixture.
5. Step 5: Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.
6. Step 6: Remove from oven and garnish with diced tomato, chopped cilantro, and sliced jalapeños if desired. Serve warm.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful chicken addition.
• Substitute crushed tortilla chips with Dorito Nacho Cheese chips for a cheesier taste and crunch.
• Adjust the heat by adding or omitting jalapeños and green chiles according to your preference.
• For a creamier texture, mix in a little sour cream or Greek yogurt before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through, adding a little moisture like a splash of broth if needed to keep it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole in advance and refrigerate it for up to 24 hours before baking. Just bake it a little longer if baking directly from cold.

Can I freeze the leftover casserole?

Yes, this casserole freezes well. Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Pioneer Woman Mexican Chicken Casserole Recipe

Print Recipe

★★★★★

4.4 from 97 reviews

This Pioneer Woman Mexican Chicken Casserole is a hearty, flavorful dish combining crunchy crushed tortilla chips, tender chicken, creamy soup, beans, cheese, and zesty tomatoes. Perfect for a comforting family dinner, it layers vibrant Mexican-inspired ingredients into an easy, baked casserole that brings bold flavors and satisfying textures all in one pan.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Base 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

Sauce and Flavor

• 21 oz. cream of chicken soup (two 10.5 oz cans, do not add water or milk)
• 10 oz. can Rotel tomatoes, undrained
• 4 oz. can diced green chiles (optional)

Cheeses

• 2 cups shredded Jack cheese
• 2 cups shredded medium Cheddar cheese

Fresh Toppings

• 1 tomato, diced
• 1 bunch cilantro, rinsed and chopped
• 1–2 jalapeños, sliced (optional)

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking the casserole.
2. Mix Base Ingredients: In a large mixing bowl, combine the crushed tortilla chips, black beans, chopped cooked chicken, and ground cumin. Stir until the ingredients are evenly distributed.
3. Prepare Sauce Mixture: In a separate bowl, mix together the cream of chicken soup and the undrained can of Rotel tomatoes. If using diced green chiles, add them here as well and stir to combine.
4. Combine Mixtures: Pour the soup and tomato mixture over the chip and chicken mixture. Stir everything together gently until well combined.
5. Layer in Baking Dish: Transfer half of the mixture into a greased 9×13-inch baking dish, spreading it into an even layer. Sprinkle half of the shredded Jack and Cheddar cheeses over this layer.
6. Add Remaining Layer: Add the remaining chip, bean, and chicken mixture on top of the cheese layer, then sprinkle the remaining shredded cheeses evenly over the top.
7. Bake: Place the casserole in the preheated oven and bake for about 30 to 35 minutes, or until the cheese is melted, bubbly, and golden around the edges.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Top with diced tomato, chopped cilantro, and sliced jalapeños if desired. Serve warm and enjoy!

Notes

• Using rotisserie chicken saves time and adds great flavor.
• The optional diced green chiles and jalapeños add extra spice if you like a bit of heat.
• The chips absorb the sauce as the casserole bakes, creating a moist yet crunchy texture.
• Feel free to substitute types of cheese or use pre-shredded to save prep time.
• This casserole can be assembled ahead and refrigerated before baking.

Keywords: Pioneer Woman, Mexican Chicken Casserole, chicken casserole, tortilla chip casserole, easy dinner, comfort food, baked casserole