Easy Mexican Chicken Casserole Recipe

My First Casserole Adventure

I learned to make casseroles from my grandma. She called them “kitchen-sink suppers.” You toss in a little of this and that. It always turns into something cozy.

My first one was a bit of a mess. I used so many tortilla pieces it was like a bread brick. I still laugh at that. But my family ate it all. That’s the magic of a casserole. It’s forgiving. Have you ever had a kitchen mishap turn out okay?

Why This Dish Feels Like Home

This recipe is my go-to on busy days. Everything goes into one bowl. Then it bakes together. The smells from the oven are wonderful. Doesn’t that smell amazing?

This matters because it brings everyone to the table. You get your protein, veggies, and comfort all in one dish. It’s simple food that fills your belly and your heart. That’s what good cooking is really about.

Let’s Talk Flavors & Fun

The Rotel tomatoes give it a little kick. The soup makes it creamy. The tortillas get soft and soak up all the good juice. The cheese on top gets all golden and bubbly. It’s the best part.

Fun fact: The word “casserole” comes from the French word for “saucepan.” It’s named after the pot you cook it in! Do you have a favorite cheesy topping? I always use extra cheddar.

Putting It All Together

Just mix everything in that big bowl. Don’t worry about being perfect. Tearing the tortillas is my favorite step. It feels playful.

Remember to cover it with foil for most of the bake. This keeps the moisture in. Then take the foil off. Let the cheese get crispy for those last ten minutes. That final bake matters. It turns everything from soggy to perfect.

Your Turn in the Kitchen

This recipe is yours to play with now. You could add a can of drained corn. Or use a different kind of cheese. What would you add to make it your own?

Cooking like this teaches you to trust your hands. It’s not just following steps. It’s about creating something to share. That is a life lesson right there. Tell me, what’s your favorite meal to share with your family?

Ingredients:

Ingredient	Amount	Notes
Chicken breasts	2-3	Cut into bite sized pieces (2 large breasts used for this casserole)
Rotel tomatoes	2 cans
Cream of mushroom soup	1 can
Tortillas	6-7 medium sized	Torn into bite sized pieces
Cheddar cheese	2 cups	Shredded
Black olives	1 small can	Sliced
Yellow onion	1 medium	Chopped

My Cozy Kitchen Mexican Casserole

Hello, dear! Come sit. Let’s make my easy Mexican casserole. This recipe is a hug in a dish. I learned it from my neighbor, Maria, years ago. We would cook and talk for hours. Doesn’t that smell amazing already? It’s perfect for a busy weeknight. Everyone always asks for seconds. I still laugh at that. Let’s get started.

Step 1: Grab your biggest mixing bowl. Tear the tortillas into little pieces with your hands. It’s fun, like making confetti. Add the chicken pieces, chopped onion, and sliced olives. Now, pour in the tomatoes and cream of mushroom soup. Give it all a good, hearty stir. (A hard-learned tip: spray that bowl first! The soup makes everything sticky.)

Step 2: Now, let’s get our dish ready. Turn your oven on to 350 degrees. It needs to get nice and warm. Take your 9×13 casserole dish. Give it a quick spray with cooking oil. This keeps our dinner from sticking. It makes cleanup so much easier later. I always forget my oven mitts. Do you remember yours?

Step 3: Pour your colorful mixture into the dish. Spread it out evenly with a spoon. Cover the top tightly with aluminum foil. This traps the steam inside. It makes the chicken tender and juicy. The foil gets hot, so be careful. What’s your favorite kitchen tool? Share below!

Step 4: Slide the dish into the oven. Bake it for 50 minutes. Your kitchen will start to smell wonderful. Then, take off the foil. Let it cook for 10 more minutes. The cheese will get bubbly and golden. I love watching it through the oven window. Let it sit for a few minutes before serving. It’s worth the wait!

Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner, Casserole

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Here are some of my favorite changes. They keep things exciting.

Make it “No-Meat” Monday. Use two cans of black beans instead of chicken. It’s just as filling and tasty.

Add a Little Kick. Mix in a chopped jalapeño. Or use spicy Rotel tomatoes. It warms you right up.

Try a Different Topping. Use crushed tortilla chips on top before the last bake. They get so wonderfully crunchy.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This casserole is a full meal by itself. But I love adding a few simple sides. A cool, crisp salad is perfect. Some avocado slices on top are dreamy. A big spoonful of sour cream adds a creamy touch.

For a drink, I love sweet iced tea with mine. It’s so refreshing. My husband prefers a cold Mexican beer with his plate. Both are delightful choices. Which would you choose tonight?

Keeping Your Casserole Cozy for Later

This casserole keeps beautifully. Let it cool completely first. Then cover it tightly and pop it in the fridge. It will be happy there for three to four days.

You can also freeze it for a future busy night. I use a foil pan with a lid. I once forgot to label it and got a fun surprise months later! Thaw it in the fridge overnight before reheating.

To reheat, add a splash of broth or water. Cover it with foil and warm it at 350°F until bubbly. This keeps it from drying out. Batch cooking like this matters. It means a homemade meal is always ready for you.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Hiccups

Is your casserole too dry? The tortillas soaked up all the juice. Next time, don’t mix the tortillas in until the very end. I remember when mine came out like a cracker! A fix is to stir in a half-cup of salsa before baking.

Is it too watery? Your Rotel tomatoes might be the cause. Just drain them before you mix everything. This small step makes a big difference in texture. Getting the texture right builds your cooking confidence.

Cheese not browning nicely? Take the foil off for the last 15 minutes. Let the top get golden and delicious. A beautifully baked top makes the flavor even better. Which of these problems have you run into before?

Your Casserole Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use corn tortillas and check your soup can label.

Q: Can I assemble it ahead? A: Absolutely. Mix it, cover the dish, and refrigerate for a day. Add 10 minutes to the bake time.

Q: What are easy ingredient swaps? A: Use cream of chicken soup. Try Monterey Jack cheese instead of cheddar. Fun fact: The first known casserole recipe in the US used rice and oysters!

Q: Can I make a smaller portion? A: Sure. Just cut all the ingredients in half. Use an 8×8 inch baking dish.

Q: Any optional add-ins? A: A cup of frozen corn or a drained can of beans is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. I love knowing families are sharing a warm, easy meal. It is my favorite kind of kitchen magic.

If you give it a try, I would love to see it. Your photos and stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.