Mexican Creamy Chicken Casserole is the perfect dish for those days when you crave a comforting, flavorful meal that comes together quickly and easily. With tender chicken, a creamy sauce, and a kick of Mexican spices, this casserole is the ultimate crowd-pleaser. This recipe was often made by my relatives every time we craved chicken in a casserole form.
It’s a decadent and rich meal perfect for everyone. You can easily swap the chicken with turkey meat and make a complete new meal. Whether you’re serving it for a busy weeknight dinner or as a dish for a family gathering, this casserole is sure to become a favorite.
The richness of the creamy sauce, paired with the flavors of taco seasoning, shredded chicken, and melted cheese, creates a dish that nobady can resist. You can always change some of the ingredients making delicious variation of the recipe.
Why do I love this recipe?
I love this recipe because it’s easy to make, customizable, and always a hit at the dinner table. The combination of creamy and cheesy with the subtle heat of the Mexican seasonings is pure comfort food.
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Variations on the recipe?
You can make this casserole even more flavorful by adding diced bell peppers, corn, or black beans. For a spicier twist, consider adding diced jalapeños or using a spicier salsa. You can also substitute ground beef for the chicken or use a different type of cheese, like pepper jack, for extra flavor.
Serving suggestions?
Serve with a side of Mexican rice, guacamole, or a fresh salad to complete the meal. You can also pair it with crispy tortilla chips for a satisfying crunch.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 3 days. This casserole freezes well too! Just cover tightly and freeze for up to 3 months. Reheat in the oven until warm.
Mexican Creamy Chicken Casserole
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 1 jalapeño minced
- 2 cloves garlic minced
- 1 lb cooked chicken shredded
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup rice cooked
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- Warm a little olive oil in a large nonstick frying pan over medium heat. Add the onions, bell pepper, and jalapeño, and cook until they are softened.
- Stir in the minced garlic, cooked chicken, chili powder, cumin, paprika, salt, and pepper, and cook for another 2-3 minutes or until the chicken is little browned.
- Add the cooked rice, chicken broth, and heavy cream, and stir until everything is combined.
- Pour the mixture into an oven-safe casserole dish, then sprinkle the shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
- Enjoy!
