Wednesday, September 9, 2015

~ Mexican Chicken Casserole ~

I'm thinking "Fall" even though it's still hot and humid here. We did have rain last night and today and a bit cooler.  Nothing is as good as Mexican food in cool weather or anytime in my case!  :)  This is easy and tasty ~ I hope you try it and enjoy if you do! 

Skinny Mexican Chicken Casserole

Mexican Chicken Casserole


1 bag (11 oz) Green Giant Steamers Frozen Corn & Black Beans with Brown Rice in
a Southwestern Style Sauce
2 c. cubed or shredded chicken
1 can (10 oz) Old El Paso Enchilada Sauce
1/4 c. chopped green onions (about 4 medium)
1/4 c. chopped fresh cilantro
1 small red bell pepper, chopped
3/4 c. finely shredded Mexican style cheese blend
1 c. shredded lettuce
1 tomato, chopped

>>>  Feel free to add other ingredients of your choice...chopped jalapenos, chopped green chilies, more spices, etc.  Use the cheese of your choice ~ I love pepper jack!

  •  Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
  •  Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions. Again, use toppings you like ~ sour cream, more cheese, avocado, etc.

  • Joining ~ 
  • Full Plate Thursday ~ Miz Helen's Country Cottage
  • Foodie Friday at Rattlebridge Farm
  • The Inspiration Gallery ~ Craftberry Bush


  1. Heavenly!!! Perfect for this time of year. Thanks so much, Pat. Hope all is well with you.

    Jane x

  2. This just caught my attention... looks so delicious and seemed easy to make too.! visiting from full plate thursdays

  3. What a gorgeous looking picture, Pat, and the casserole is so easy. I'd love to give this a try!! Yum!

  4. Look great! Will definitely try this recipe. Since our move, I am cooking more. We live a few miles from town while town was only a hop, skip and jump down the road before. So, I cook instead of going out. People say that keeps you from gaining weight. Not us because we have second helpings.

  5. Looks delicious, Pat! Pinned it to my Recipes to Try board.:)

  6. This sounds delish! I love pepper jack too and will almost always use it in a Mexican dish. Yum!

  7. Pat this looks so yummy. I am pinning this to my recipe board. Looks so easy and good.

  8. Yummm -- this looks delicious, Pat!! I've already pinned this to my recipe boards. :) Thanks so much for sharing with us!

    Visiting from Foodie Friday -- have a wonderful weekend!


    Denise at Forest Manor

  9. Yum! I love Mexican food year round. I will have to give this a try!

  10. Hi Pat, wow this looks so good. I am going to keep this one for sure. Thank you for sharing.
    Have a great weekend. Hugs, cm

  11. This looks fantastic Pat, we will love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday. Hope you are enjoying this beautiful weather we are having, it is so nice to be outdoors.
    Come Back Soon!
    Miz Helen

  12. What a keeper, the perfect recipe for cooler weather!

  13. This really sounds wonderful....a must try, for sure...just might make this for my Bunco group with a tossed salad, a big bowl of chips and salsa.....thanks, Gypsy,,,,


It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!