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This Tex Mex Chicken Casserole requires items you probably already have on hand in your kitchen, and is a great way to spruce up dinner!
My friend (and amazing helper!) Shannon has been telling me forever about this Tex Mex Chicken Casserole recipe, and finally I took her advice and actually made it!
I looked through my fridge, freezer and pantry and had everything ready right there in the kitchen, so I was thrilled to make dinner without an extra trip to the grocery store.
It was so simple to put together, and definitely a hit. Because it was more than we really needed I split it into two smaller dishes and shared half with a friend – her family served it with chips ~ we had ours as a main dish with a salad ~ and we all had dinner done!
Here's what you'll need to get started . . .
Print Recipe
5 from 1 vote
Tex Mex Chicken Casserole
Ingredients
2cupscooked rice
2boneless skinless chicken breastscooked
1can cream of chicken soupI used their Healthy Request brand
4ozsour creamI used light
8oz.cream cheesesoftened (also used light) 🙂
1can Rotel
1/2cupred onion
black beansoptional - I left these out but think they would be delicious!
2cupsshredded cheddar cheese
1tbspchili powder
salt & pepper to taste
Instructions
Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder, red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
Pour into greased 9x13 baking dish or two smaller dishes.
Bake at 325 for 20-25 minutes.
Sprinkle additional 3/4 cups cheddar cheese over casserole.
Bake another 5 minutes, until cheese is bubbly.
Cool 10 minutes - Enjoy!
If you're looking for a deal on chicken for this recipe, you can get this Perdue Chicken Breast delivered right to your door!
If you aren't a fan of using the canned Cream of Chicken soup in this Tex Mex Chicken Casserole, you can try our Cream of Chicken soup substitute– it's SUPER easy and I think you'll love using it!
If you need a little more menu inspiration, take a look at all of our recipes HERE.
Comments
Jen Psays
Would this work as a Freezer meal?
This was soo good; big touchdown with my family!
My adjustments: Didn’t have regular rice on hand, so used 2 packages of Knorrs Mexican Rice, and omitted the beans (our teenage kids are picky). Also used a regular yellow onion (it’s what i had). Anyway…Always a huge win when the kids say “Mom, this was awesome! Make it again!” Thank You!!!
I think most Tex Mex Chicken Casserole recipes have you cube or dice the chicken Tracey, but you could probably shred it instead if you prefer! 🙂 Hope that helps!
I think this looks fabulous! I might add crushed Doritos to the top mixed with cheese!
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Angelasays
I’m wondering if instead of Rotel if I could use salsa? Think that would work?
Reply
Lauriesays
Hi Angela! I would think you could (especially if it’s a thicker salsa?) I think it’s got enough sour cream and cream cheese to thicken up just about anything, so it should work great. Let me know if you try it! 🙂
Reply
Amysays
This is very delicious…I just made it tonight! 😀 Thanks for the recipe!
Tried this tonight and really liked it. Next time I will cut back on the chili powder a little bit. It was just a little too spicy.
Reply
Angelasays
This sounds so yummy and looks delicious!
Reply
Amber Tubbs LaRussasays
I have a recipe very similar to this one called Mexcian Chicken Casserole-it's a "staple" in my recipe rotation and I usually make it for all of my "potluck" invites. I will email it to you!
Reply
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[…] Tex Mex Chicken Casserole – This is still one of my favorite meals. Spicy as you want it to be and freezes beautifully! […]
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[…] Tex Mex Chicken Casserole – If I wasn’t already married to the man, I think my husband would’ve proposed again after I made this last week. It was THAT good. I think he liked the level of spice in it, so if you like things less spicy, use a mild Rotel or just regular diced tomatoes. […]
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Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.
One option is to par-cook watery vegetables such as onions, mushrooms, and squash before tossing them into your baking dish. Cook them just long enough to release excess moisture, drain, and continue assembling your casserole as you normally would. Another option is to sweat vegetables.
To guarantee they retain their colour and flavour, fresh herbs are often added at the end of cooking anyway, making them an easy solution for bland dishes.
Few dishes have a closer link to Southern home-cooking traditions than the casserole. Recipes, ingredients, and methods vary from kitchen to kitchen, but the idea of mixing different food items, baking in a deep and sturdy dish, and serving to friends and family is near and dear to many Southerners' hearts.
Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
However, if you cook your chicken too low and slow, the fibers will break down, resulting in a mushy, dry texture. The magic number that will let your chicken reach optimal juiciness is 165 degrees Fahrenheit, which typically takes around 20 minutes.
The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.
Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.
It also reminds me of the South, and though I'm not from there, Lisa Cericola, Deputy Editor at Southern Living agrees, "Southerners love casseroles because no gathering is complete without food, and they are the ultimate make-and-take dish.”
Italian crowned the most popular cuisine around the world
Italian cuisine is definitely known for its typicality and its connection to Italian culture, and you can find influences and references on Italian food as soon as you set foot in the station of Rome, Milan, Florence, and all major Italian cities.
What goes wrong: It is always hard to adjust seasoning on a casserole, because once it is baked, the seasoning, such as it is, is cooked in and there is no “taste and adjust seasoning” in the cooking process. How to fix it: Some other flavor boosters can help.
You'll also want to add bay or a bouquet garni; alternatively, “sage is really lovely with beans and squash, as is rosemary”, Sykes adds. Then, to give the beans extra body, she turns to whole cloves of garlic. “Add several cloves still in their jackets along with the beans, and let them get really soft.
Add hardy herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early in the cooking process; this way, they release maximum flavor while ensuring that their texture will be less intrusive.
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