I want to get one caveat up front: this is my American taste-bud version of Mexican. I make no claims to “authentic” Mexican food. With that aside…you’re going to LOVE this easy Mexican Chicken Casserole. It’s fairly mild (I like it hotter, husband likes it mild…so we eat mild. Haha).
It’s easy to make. Very easy.
It tastes delicious.
And it makes a big batch. And the flavors taste just as good- if not better- the next day. So (yay!) leftovers…a day I don’t have to cook.
A quick note on the ingredients. It calls for two cans of diced tomatoes with jalapeños. But the brand we use changed their canned tomatoes to include a much hotter habanero pepper. Even without the cayenne seasoning, it was too hot for my husband (not for me!).
So you have a couple of options: use the habanero tomatoes and skip the cayenne pepper. Or use regular diced tomatoes and maybe add some extra spice.
Easy Mexican Chicken Casserole
- 2 pkgs. Spanish Rice
- 1 C. ditalini pasta
- 2 C. chicken broth
- 2 C. water
- 4 Tbsp. unsalted butter
- 20 oz. canned diced tomatoes w/ jalapeños
- 3 C. shredded, cooked chicken
- 1 15 oz. can black beans (canned) drained and rinsed
- 1 11 oz. can whole kernel corn drained
- 4 oz. shredded Mexican cheese divided
- 1/2 C. sour cream
- 1/3 C. green pepper chopped
- 1 jalapeno seeded and diced
- 1/2 tsp. ground cayenne pepper
- 1/4 tsp. salt
- Mise en place. Make sure chicken is cooked and shredded. Pre-heat oven to 375°.
- Mix contents of Spanish rice packages, pasta, chicken broth, water, and butter in a large pot. Bring to a boil. Reduce heat. Cover and simmer for 15 to 20 minutes, stirring occasionally, until rice and pasta are tender.
- In a large bowl, combine shredded chicken, beans, corn, 2 oz. of cheese, green pepper, jalapeño, cayenne pepper, and salt. Mix well.
- Stir chicken mixture into rice/pasta mixture, mixing well.
- Transfer to a greased baking dish. Sprinkle with remaining 2 ounces of cheese.
- Bake, uncovered, for 30 minutes.