Description
Pioneer Woman Mexican Chicken Casserole is a cheesy, flavorful dish combining crushed tortilla chips, tender chicken, black beans, and creamy soup, baked to perfection. Topped with fresh cilantro, tomatoes, and optional jalapeños, it’s perfect for family dinners or gatherings.
Ingredients
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips
- 15 oz black beans, drained and rinsed
- 2 cups chopped cooked chicken (rotisserie works well)
- 1 teaspoon ground cumin
- 21 oz cream of chicken soup (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, chopped
- 1–2 jalapeños, sliced (optional)
- 4 oz can diced green chiles (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine crushed tortilla chips, black beans, chopped chicken, cumin, cream of chicken soup, and Rotel tomatoes. Mix well.
- Transfer mixture to a greased 9×13-inch casserole dish.
- Sprinkle shredded Jack and Cheddar cheeses evenly on top.
- Bake uncovered for 25–30 minutes until cheese is melted and bubbly.
- Remove from oven and top with diced tomato, cilantro, jalapeños, and green chiles if using. Serve warm.
Notes
- Use rotisserie chicken to save time.
- Add more jalapeños for extra heat.
- This casserole reheats well for next-day meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American