Mexican Chicken Casserole
The ultimate comfort food, Mexican Chicken Casserole is a hearty mix of tender chicken, creamy sour cream, and spicy green chilis all topped with melted cheese. This easy weeknight dinner is not only satisfying but also perfect for feeding a crowd, making it the ideal choice for your next family gathering!
Equipment
- Baking Sheet
- Skillet
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Chef's Knife
Ingredients
- 2 lbs chicken breasts (4 small or 3 medium)
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 8 oz shredded Mexican cheese divided
- 1 cup sour cream (full fat)
- 14 oz diced green chilis (two 7 oz cans with their juice)
- 1 small avocado diced
- 1 roma tomato diced
- 2 Tbsp cilantro chopped
Instructions
- Preheat your oven to 400˚F and grab a 9x13 casserole dish. Spread some butter in the dish to ensure that the casserole doesn’t stick.
- Take the chicken breasts and cut them in half lengthwise. Season both sides generously with salt and black pepper. This step is crucial for flavor, so don’t skimp on seasoning.
- Now, place a large skillet over medium heat and add 2 tablespoons of oil. Allow the oil to heat up until shimmering. Carefully add the seasoned chicken in a single layer, ensuring you don’t overcrowd the pan. Cook for about three minutes on each side or until they turn golden brown and reach an internal temperature of 165˚F.
- It’s essential to cook the chicken in batches if necessary. Remove the cooked pieces and set them aside, adding a bit more oil if the pan gets dry.
- Once all the chicken is cooked, arrange it neatly in the buttered casserole dish. Lay them flat without overlapping too much to ensure even cooking.
- In a medium mixing bowl, combine two-thirds of the Mexican cheese, the full cup of sour cream, and the two cans of diced green chilis along with their juice. Mix them until well combined, creating a creamy and flavorful sauce.
- Pour this mixture evenly over the arranged chicken in the casserole dish. Make sure to cover the chicken thoroughly.
- Sprinkle the remaining one-third of the Mexican cheese over the top of the casserole. This will create a deliciously cheesy layer.
- Now, place the casserole in the preheated oven and bake uncovered for about 15 minutes. You’ll know it’s done when the cheese is melted, and the sauce is bubbling at the edges, creating a beautiful golden topping.
- Once out of the oven, let it rest for a few minutes. Serve the Mexican Chicken Casserole garnished with fresh avocado, tomato, and cilantro. This adds a fresh and vibrant touch to your dish.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until warmed through. You can freeze the casserole! Just prepare it as instructed, but do not bake. Cover tightly and freeze for up to three months. When ready to eat, thaw in the refrigerator overnight and bake as directed.