30-minute Mexican chicken casserole

5 from 68 votes

30-minute Mexican Chicken Casserole. Packed with vibrant flavors and easy-to-find ingredients, this recipe is a game-changer for busy weeknights.

Course entree, Main Course

Cuisine Tex-Mex

Keyword 30 minute casserole, chicken casserole, Mexican chicken casserole

Prep Time 10

Cook Time 25

Servings servings

Calories 644kcal

Author Paula

1-2 tablespoons oil
1 pound chicken breasts cubed
2 tablespoons taco seasoning
15 ounces white cheese dip queso
¾ cups whole milk if needed to thin out
4.5 ounces chiles chopped green
¾ cup white onion finely minced
2 cups white rice you can use whole grain or minute rice cooked according to package directions
1 and ½ cup Mexican cheese blend shredded

Spray a 3-quart oven-safe casserole dish with nonstick cooking spray. Heat oven to 350°F.
Cut chicken into 1 to 2-inch cubes. Heat oil in a large skillet. Add chicken and cook until cooked through.
1-2 tablespoons oil, 1 pound chicken breasts
Cook rice according to package directions. Once cooked, mix the rice with the chicken, taco seasoning,
2 cups white rice, 2 tablespoons taco seasoning
queso, milk, green chiles, and minced onion.
15 ounces white cheese dip, ¾ cups whole milk, 4.5 ounces chiles, ¾ cup white onion
Place the rice mixture into the casserole dish and top with shredded cheese.
1 and ½ cup Mexican cheese blend
Bake for 20-25 minutes or until the cheese is melted and the casserole is warm throughout.
Remove from oven and allow to cool for 5 to 10 minutes
Serve sour cream, fresh cilantro, and diced tomatoes or pico.