A delicious and easy-to-make Cheesy Salsa Chicken Casserole that the whole family will love!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
3 cups cooked, shredded chicken
1 cup salsa
1 cup sour cream
2 cups shredded cheddar cheese
1 cup cooked rice (white or brown)
1 can (15 ounces) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
1 cup crushed tortilla chips (for topping)
Fresh cilantro (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked shredded chicken, salsa, sour cream, 1 cup of cheddar cheese, cooked rice, black beans, corn, garlic powder, onion powder, cumin, salt, and pepper. Mix well until all ingredients are evenly coated.
Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
Sprinkle the remaining 1 cup of cheddar cheese on top of the chicken mixture.
Evenly distribute the crushed tortilla chips over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
For a spicier version, add diced jalapeños or a spicy salsa.
You can also substitute the chicken with cooked ground turkey or beef for a different flavor.