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  • Chrissie Dunham

Chicken and Green Chili Casserole

Chicken and Green Chili Casserole. Need we say more? In our house you can never go wrong with a good Mexican dish. This is one of our absolute favorites. It might quickly become yours too! Here's how...


1-1/2 lb chicken (shredded after cooked)

1 can (15 ounces) black beans, rinsed and drained

1 Tbsp canola oil

1 can (10-3/4oz) condensed cream of chicken soup, undiluted

1 can (14-1/2 oz) diced tomatoes, undrained

2 cans (4 oz each) chopped green chilis

1 cup quick cook brown rice

1/4 cup water

2-3 Tbsp salsa

1 can Mexicorn

1tsp ground cumin

1/2 cup shredded cheddar cheese

Sliced jalapeno pepper (optional)

Salt and pepper


Preheat oven to 350°. In a large skillet, slice, season with salt and pepper, and cook your chicken until done. Stir in the beans, soup, tomatoes, chiles, rice, water, corn, salsa and cumin. Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeño slices. Serve and enjoy!

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