Cowboy Chicken Casserole Recipe

a serving of cowboy chicken casserole on a plate, topped with sour cream.

4.66 from 23 votes

This cowboy chicken casserole is a family-friendly, comforting dish made with tender chicken, sweet corn, black beans, and zesty tomatoes layered with crispy corn tortillas.

Prep Time10

Cook Time30

Cool Time5

Total Time45

Course: Dinner

Cuisine: American

Servings: people

Calories: 380kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

10.5 ounces condensed cream of chicken soup 1 can*
¼ cup low-sodium chicken broth
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
10.5 ounces diced tomatoes with green chiles such as Rotel, 1 can, drained
15 ounces canned black beans 1 can, drained and rinsed
15 ounces canned corn 1 can, drained**
2 cups chopped cooked chicken breast ***
kosher salt to taste
ground black pepper to taste
6 corn tortillas cut into 1-inch wide strips****
½ cup shredded cheddar cheese *****
½ cup shredded Monterey jack cheese

Optional Toppings:

sour cream
fresh cilantro

Instructions

Preheat oven to 350°F. Spray a 9x13-inch casserole dish with nonstick spray and set aside.
Stir the soup, chicken broth, chili powder, cumin, garlic powder, oregano, Rotel, beans, corn, and chicken in a large bowl. Season with salt and pepper as desired.
10.5 ounces condensed cream of chicken soup, ¼ cup low-sodium chicken broth, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 10.5 ounces diced tomatoes with green chiles, 15 ounces canned black beans, 15 ounces canned corn, 2 cups chopped cooked chicken breast, kosher salt, ground black pepper
Layer half of the tortilla strips in the bottom of the casserole dish, then pour the chicken mixture over the top, spreading it in an even layer.
6 corn tortillas
Layer the remaining tortilla strips on top of the chicken mixture. Top with the cheeses. Cover the baking dish with a piece of foil sprayed with cooking spray.
½ cup shredded cheddar cheese, ½ cup shredded Monterey jack cheese
Bake for 25-30 minutes, until the cheese is melted and the casserole is warmed through.
Remove the foil and bake for 5-10 more minutes until the cheese is browned.
Allow to cool for 5-10 minutes before serving, garnished with sour cream and cilantro.
sour cream, fresh cilantro

Notes

*In place of the cream of chicken soup, you could use cream of mushroom or cream of celery.

**You can use fresh or frozen corn in place of canned; no need to thaw.

***You can use a shredded rotisserie chicken instead of cooked cubed chicken.

****You can use flour tortillas in place of corn if you prefer.

*****Feel free to switch up the cheese; a Mexican blend would be great!

Tips:

To make this casserole less spicy, leave out the chili powder and swap the diced tomatoes with green chiles for plain diced tomatoes.
Use low-sodium soup and beans to reduce the salt levels.
Lightly toast the tortilla strips in the oven for 5 minutes before layering to help them hold up better.
To reheat, cover with foil and bake at 350°F for 15 minutes or microwave individual portions until heated through.
Nutritional information does not include optional ingredients.

Make-Ahead: This casserole can be fully assembled in advance and refrigerated overnight or frozen for up to 3 months before baking. If frozen, let thaw overnight in the refrigerator before baking.

Storage: Store cowboy chicken casserole tightly wrapped with plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition