Tex Mex Chicken Casserole

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Tex Mex Chicken Casserole


My friend (and amazing helper!) Shannon has been telling me forever about this Tex Mex Chicken Casserole recipe, and finally I took her advice and actually made it! I looked through my fridge, freezer and pantry and had everything ready right there in the kitchen, so I was thrilled to make dinner without an extra trip to the grocery store.

It was so simple to put together, and definitely a hit. Because it was more than we really needed I split it into two smaller dishes and shared half with a friend – her family served it with chips ~ we had ours as a main dish with a salad ~ and we all had dinner done! Here's what you'll need to get started . . .

NOTE: We've started using this homemade cream soup substitute here – it's an easy recipe I think you'll love!


Tex Mex Chicken Casserole


  • 2 cups cooked rice
  • 2 boneless skinless chicken breasts, cooked
  • 1 can cream of chicken soup (I used their Healthy Request brand)
  • 4 oz sour cream (I used light)
  • 8 oz. cream cheese, softened (also used light) 🙂
  • 1 can Rotel
  • 1/2 cup red onion
  • black beans (optional - I left these out but think they would be delicious!)
  • 2 cups shredded cheddar cheese
  • 1 tbsp chili powder
  • salt & pepper to taste


  1. Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder, red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
  2. Pour into greased 9x13 baking dish or two smaller dishes.
  3. Bake at 325 for 20-25 minutes.
  4. Sprinkle additional 3/4 cups cheddar cheese over casserole.
  5. Bake another 5 minutes, until cheese is bubbly.
  6. Cool 10 minutes - Enjoy!

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  1. Amber Tubbs LaRussa says

    I have a recipe very similar to this one called Mexcian Chicken Casserole-it's a "staple" in my recipe rotation and I usually make it for all of my "potluck" invites. I will email it to you!

  2. This sounds so yummy and looks delicious!

  3. Patsy Forester says

    Tried this tonight and really liked it. Next time I will cut back on the chili powder a little bit. It was just a little too spicy.

  4. This is very delicious…I just made it tonight! 😀 Thanks for the recipe!

  5. I’m wondering if instead of Rotel if I could use salsa? Think that would work?

    • Hi Angela! I would think you could (especially if it’s a thicker salsa?) I think it’s got enough sour cream and cream cheese to thicken up just about anything, so it should work great. Let me know if you try it! 🙂

  6. I think this looks fabulous! I might add crushed Doritos to the top mixed with cheese!

  7. What is Rotel?

  8. Palma Tahmizian- Garcia says

    I gained three pounds just reading the ingredients!

  9. Terra Welch says

    Rotel is diced tomatoes with green chiles.

  10. Thanks

  11. Palma Tahmizian- Garcia Its "light and healthy" LOL

  12. How many servings does this make?


  1. […] Tex Mex Chicken Casserole – If I wasn’t already married to the man, I think my husband would’ve proposed again after I made this last week.  It was THAT good.  I think he liked the level of spice in it, so if you like things less spicy, use a mild Rotel or just regular diced tomatoes. […]

  2. […] Tex Mex Chicken Casserole – This is still one of my favorite meals.  Spicy as you want it to be and freezes beautifully! […]

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