Easy Mexican Chicken Casserole | One Bowl, Make-Ahead, Crowd Favorite

Grate the block of extra sharp cheddar cheese into a bowl, using about 1 cup for the mix and 1/2 cup to top later.

Shred the entire rotisserie chicken into about 2 cups of chicken.

Dice 1 red bell pepper and 1/2 onion. Optionally, sauté them before adding to the mix.

Add the entire packet of Taco Bell taco seasoning to the mixture.

Incorporate about 1 cup of sour cream into the mix, adjusting to taste.

Add 2 tablespoons of Taco Bell Chipotle creamy sauce, if desired.

Stir in 1 can of cream of mushroom soup.

Add 1 can of drained Rotel to the mixture.

Crush about a handful of spicy jalapeno Doritos and mix them into the casserole.

Add 2 heaping spoonfuls of diced jalapenos, if desired, and mix everything until fully incorporated.

Pour the mixture into a baking pan (9x13 or any available pan) and spread it evenly.

Top the casserole with the remaining cheese and a handful of crushed chips.

Cover the casserole and refrigerate until ready to bake.

Preheat the oven to 375°F.

Bake the casserole for 30 to 45 minutes, or until the cheese is melted and everything is hot in the middle.

If using a deep dish, cover it to ensure even cooking.

Equipment Needed

Spice Level: