Mexican Chicken Casserole
Total Time
30 mins
Prep Time
3 mins
Cook Time
27 mins
Rating
5 out of 5 stars
(110)
Ingredients
8 servings
- 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 can with their juice)
- 1 small avocado, diced
- 1 roma tomato, diced
- 2 Tbsp cilantro, chopped
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Preparation
Chef’s notes
Don’t overload the chicken in the casserole dish. Increase everything proportionally and use a larger baking dish if scaling up the recipe.
Arrange Chicken in a single layer in the casserole dish – you want the sauce to cover each piece of chicken.
Don’t over-bake or the chicken will get dry. Remember the chicken is already cooked through.
Use green chilis with their juice – do not drain.
The avocado, tomato, cilantro garnish is optional but highly necessary. You can also serve this with fresh Pico de Gallo. We love this Mexican Chicken Casserole served over white rice.