Mexican Chicken Casserole ~ Budget Friendly Pantry Meal

Preheat oven to 350°F.

Add 1-2 tablespoons of olive oil to a 3-quart casserole dish.

Drain canned chicken and shred it in the casserole dish using forks.

Drain excess liquid from 1 can of black beans and add to the dish.

Add 1 can of whole kernel corn to the dish.

Add 1 can of Rotel to the dish.

Add diced jalapenos or another can of green chilies to the dish.

Add 1 diced medium onion to the dish.

Add 0.5 teaspoons of black pepper and 0.5 teaspoons of salt to the dish.

Add 1 teaspoon of cumin and 1 teaspoon of chili powder to the dish.

Add 2 tablespoons of minced garlic to the dish.

Add a handful of fiesta blend cheese and a handful of cheddar cheese to the dish.

Mix all ingredients together in the casserole dish until well combined.

Crush a handful of corn chips and sprinkle them on top of the mixture in the dish.

Add another handful of cheddar cheese and fiesta blend cheese on top of the corn chips.

Place the casserole in the preheated oven and bake for 30-40 minutes until cheese is melted and golden brown.

Let the casserole sit for a couple of minutes before serving.

Equipment Needed

Spice Level:

Dietary