Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole

Sit down to a hot, home-cooked meal any night of the week with our quick casserole recipe.


Preparation time: 15 minutes
Cook time: 30 minutes
Serving size: 6
Cost: $
Difficulty: Easy



Ingredients
Cooking spray
2 cups (16 ounces) penne pasta, cooked according to package directions
2 cups chicken, cooked and chopped
1 can (14 1/2 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, with juice
1 cup fresh or frozen corn
Salt and pepper, to taste
1 jar (16 ounces) salsa verde
3/4 cup sour cream
1 cup shredded pepper jack cheese
1/2 cup shredded Mexican blend cheese
Lightly crushed tortilla chips
1/4 cup cilantro, finely chopped

*Tip: Feel free to substitute more Mexican blend cheese if pepper jack is too spicy.

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Instructions

  1. Preheat oven to 350 F and spray a 9x13” baking dish with cooking spray
  2. Place cooked pasta, chicken, black beans, tomatoes and corn in prepared dish
  3. Season with salt and pepper, and then toss to mix
  4. In another bowl, combine the salsa and sour cream and pour evenly over chicken mixture
  5. Sprinkle evenly with shredded cheeses, and then cover with foil and bake 15 minutes (to avoid foil sticking to cheese, spray it with cooking oil first)
  6. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly
  7. Sprinkle with crushed tortilla chips and chopped cilantro
  8. Serve using a slotted spoon

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Sabrina

Sabrina

Reported

Did not use cilantro. I forgot to thaw my chicken, so I used venison instead and added white rice. It was amazing! I will try chicken, like the recipe said, next time. I am just glad I could use either one! I made two dishes instead of one and it made dinner for two nights and was even better heated the next day!

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Tanae

Reported

Sounds amazing...definitely trying this today!

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We all loved this...skipped the cilantro, but it was still so good!!!

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Nana1980

Nana1980

Reported

my family loved this meal....

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