Mexican Chicken Casserole

Total Time
35mins
Prep 15 mins
Cook 20 mins

Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .

Ingredients Nutrition

Directions

  1. Heat oil and brown chicken in pan.
  2. Tip beans over base of 4 cup capacity ovenproof baking dish.
  3. Top with all the cooked chicken.
  4. Tip corn over chicken layer.
  5. Pour over salsa.
  6. Sprinkle cheese over the top.
  7. Bake for 20 minutes or until chicken is cooked through
  8. Serve with guacamole and/or sour cream if desired.
Most Helpful

This is a great Mexican casserole. Very easy to make. I did add jalepeno peppers to add a little spice. This will be one of our favorite dishes. Thank you Katew!

Loretta in Louisiana September 09, 2009

Excellent and quick dinner recipe -- and very moorish. I have a great non-stick pan, so didn't need to use the oil to cook the chicken. Didn't have kidney beans, so spread a tin of refried beans on the base of the casserole, then added all the remaining ingredients (used a medium-heat salsa) in the order specified. The flavours are beautiful and it is just so doggone easy to make. It's versatile, too. I think it would be great with sauted onion and bell pepper, and chopped olives. Served with dollops of sour cream. Yummo!

Leggy Peggy January 17, 2009

Quick, easy and very tasty....the perfect dish to throw together after a long day at work.
Made for Aus/NZ Recipe Swap #69.

Noo October 19, 2012