Mexican Chicken Casserole Recipe | A Well-Seasoned Kitchen®

Super quick and easy to prepare with pantry ingredients, Crustless Southwestern Chicken Pie is perfect for busy day dinner. Oh, and it’s super delicious, too!

white plate with a slice of Crustless Southwestern Chicken Pie

Easy Chicken Mexican Casserole for Busy Nights

It’s Fall, and I don’t know about you, but my schedule gets even busier this time of year. So, now is when I lean toward dishes that can be assembled quickly, with minimal prep. My mom always said we should have “busy day dinner” recipes in our repertoire. One favorite is my Busy Night Baked Lemon-Caper Salmon. Crustless Southwestern Chicken Pie is another scrumptious, busy day, go-to recipe.

Cooked chicken (or turkey) is tossed together with corn and green chiles in a pie plate. A spicy, flavorful batter of eggs, milk, flour, cumin, chili powder and garlic powder is poured over the top, and the whole mixture is baked until set. Top with grated Cheddar cheese, throw it back in the oven for a few more minutes to melt the cheese, and . . . presto! you have dinner. I like to serve it with salsa and sour cream on the side. You could also add a bit of guacamole, too.

Ingredients for Chicken Mexican Casserole

Cooked chicken – can use turkey or pork
Fresh corn – can use thawed frozen
Can chopped green chiles – can use fresh roasted or chopped jalapeño pepper
Kosher salt
Fresh ground pepper
Large eggs
Milk – can use skim, 2% or whole
Unbleached all-purpose flour
Ground cumin
Chili powder
Garlic powder – or substitute 1 garlic clove, chopped
Sharp Cheddar cheese – can substitute or mix with Monterey Jack or Pepper Jack cheese
Salsa
Sour cream or Greek yogurt
Chopped cilantro – can substitute chopped fresh Italian (flat leaf) parsley

A few additional ingredients you could add include black beans or chopped green onion.

How To Make Easy Mexican Chicken Casserole

You’re going to be amazed at how easy this recipe is to make! Here’s all you have to do:

Prep oven and baking dish.
Preheat oven to 400 degrees. Grease a 9-inch pie plate.
Mix chicken, corn and chiles.
In a medium mixing bowl, stir together chicken, corn and chiles. Season with salt and pepper. Spread evenly in bottom of prepared dish.
Mix eggs, milk, flour and seasoning.
In the same mixing bowl, whisk together eggs, milk, flour, cumin, chili powder and garlic powder just until combined; do not overmix. Season with salt and pepper. Pour over top of chicken mixture. Poke with a fork in several places to allow the egg mixture to soak in.
Bake; add cheese, finish baking.
Bake, uncovered, for 20 to 25 minutes or until top is set and lightly browned. Sprinkle with cheese and bake until cheese melts, around another 2 to 3 minutes.
Serve.
Serve with salsa, sour cream (or yogurt) and cilantro on the side.

How To Serve Mexican Chicken Casserole

To serve this chicken dish, cut it into wedges (around 6) and place on individual serving plates. You can either pass the toppings (salsa, sour cream, cilantro) or add them on top of the wedges before serving. I recommend one or more of these side dishes to round out the meal:

How To Store Mexican Casserole with Chicken

Leftovers should be well wrapped and refrigerated for up to 4 days. Can also be frozen for up to 1 month.

Mexican Chicken Casserole Recipe FAQ

How do you shred chicken breast?

While the cooked chicken is warm (but not hot), place two forks into one piece with the forks’ backs facing each other. Pull the forks away from each other, shredding the chicken into pieces. Alternatively, you can cut the chicken into 1-inch pieces and use your hands to pull those pieces into shreds (that’s how I do it).

Do you cook casseroles before freezing?

It depends on the recipe. For this casserole, yes you need to cook it before freezing.

How to freeze casseroles?

Whether cooked or uncooked, casseroles should be well wrapped and refrigerated until cold, then placed in the freezer.

How many calories are in a Mexican chicken casserole?

Assuming 5 servings in this casserole (it serves 4 to 6), each piece has 283 calories. More nutritional information is provided at the bottom of the recipe card below.