How to make cheesy green chile chicken casserole

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Everyone loves taco night, but making individual servings for a crowd can get fussy. This casserole is a great alternative, providing delicious Mexican flavors in a quick, worry-free meal. The recipe below comes together in ten minutes so you can hang out with your guests instead of fussing in the kitchen.
This casserole is creamy and colorful, with a crisp, nacho-like top. The combination of beans and chicken also make it protein packed and filling. Serve it with warm tortillas to roll it up in.
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Cheesy Green Chili Chicken Casserole
8-10
10 minutes
35 minutes
45 minutes
3 cups (420 g) chopped cooked chicken
1 (14 oz., 397 g) package frozen broccoli florets
2 cups cooked rice
11/2 cups (263 g) frozen corn
1 (14 oz., 397 g) can black beans, drained and rinsed
1 (10 3/4 oz. 305 g) can condensed cream of chicken soup
1 (10 3/4oz., 305 g) can condensed fiesta nacho cheese soup
1(10 oz., 283 g) can diced tomatoes and green chilies
1/2 cup (120 ml) milk
1 cup (100 g) lightly crushed tortilla chips
1 cup (100 g) shredded cheddar cheese 
Heat oven to 350° F (177° C). Lightly grease a 13 x 9 baking dish. Arrange chicken in an even layer over the bottom. Top with rice, corn and beans.
In a medium bowl, combine cream of chicken soup, nacho cheese soup, tomatoes and chilies and milk. Pour evenly into casserole dish.
Sprinkle top with chips and cheese. Bake for 35 minutes, until golden and bubbling.
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Pro Tip: Customize this casserole to individual tastes with toppings: salsa, sour cream, and/or fresh cilantro and finely minced onion.
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