Shredded Chicken Casserole
A savory, one-dish Mexican-inspired casserole featuring tender shredded chicken, vibrant salsa, and hearty vegetables, all baked beneath a golden layer of melted cheese. This dish offers a family-friendly solution for busy weeknights without compromising on bold flavor.
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Print Recipe
Servings: 6
Ingredients
- 1 cup black beans rinsed
- 1½ cups shredded Colby Jack cheese or Mexican blend
- 4 cups cooked shredded chicken
- ½ teaspoon ground cumin
- 2 cups salsa
- 1 teaspoon salt
- 15.25 oz canned corn drained
- ½ teaspoon garlic powder
Optional Garnishes:
- Sliced green onions
- Sour cream
- Guacamole
Instructions
- In a large mixing bowl, combine the shredded chicken, salsa, black beans, corn, salt, garlic powder, and cumin. Stir thoroughly until the mixture is well blended.
- Transfer the mixture into a spacious casserole dish, spreading it out evenly to create a uniform layer.
- Evenly sprinkle the shredded cheese across the surface of the casserole.
- Place the dish into a preheated oven at 350˚F and bake for 20–25 minutes, or until the cheese has melted and the casserole is heated through.
- Remove from the oven and allow to cool slightly. Finish with optional garnishes such as sour cream, guacamole, and green onions before serving.
Notes
Substitutions:
Any mild, cooked shredded chicken will work well in this dish. Rotisserie, baked, boiled, or even leftover chicken are all suitable options. Additionally, other proteins and vegetables may be incorporated or substituted, such as ground beef, pinto beans, diced bell peppers, or cauliflower. Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze in a freezer-safe container for up to 3 months. Freezing Instructions:
This casserole may be frozen either before baking or after. Refer to the full recipe post for detailed freezing methods. Reheating Instructions:
To reheat in the microwave, place portions in a microwave-safe dish and heat in 30-second intervals, stirring between rounds, until warmed through.
For oven reheating, place the casserole in an oven-safe dish, cover with foil, and bake at 350˚F for 15–20 minutes or until hot. Scaling:
To serve a larger group, this recipe may be doubled, tripled, or quadrupled. Multiply ingredient quantities accordingly and bake in a larger or multiple baking dishes. Allow for additional baking time if using a larger, deeper dish.
Any mild, cooked shredded chicken will work well in this dish. Rotisserie, baked, boiled, or even leftover chicken are all suitable options. Additionally, other proteins and vegetables may be incorporated or substituted, such as ground beef, pinto beans, diced bell peppers, or cauliflower. Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze in a freezer-safe container for up to 3 months. Freezing Instructions:
This casserole may be frozen either before baking or after. Refer to the full recipe post for detailed freezing methods. Reheating Instructions:
To reheat in the microwave, place portions in a microwave-safe dish and heat in 30-second intervals, stirring between rounds, until warmed through.
For oven reheating, place the casserole in an oven-safe dish, cover with foil, and bake at 350˚F for 15–20 minutes or until hot. Scaling:
To serve a larger group, this recipe may be doubled, tripled, or quadrupled. Multiply ingredient quantities accordingly and bake in a larger or multiple baking dishes. Allow for additional baking time if using a larger, deeper dish.