mexican chicken casserole goes to college

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Mexican Chicken Casserole

Okay, this is pretty simple. So simple that the pictures can do most of the talking!

Because I was only making enough for my son to take to his apartment, I didn’t use as much chicken or other ingredients. I used a small-ish casserole dish. It measures about 7×10-inches.

I started by putting a little olive oil on the bottom of the casserole dish.

Then, a layer of crushed tortilla chips:

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About 2/3 of a can of black beans (drained and rinsed): *I could have used the whole can, but decided this looked like enough.*

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About 2 cups of frozen corn:

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In a large plastic zipper bag, I combined 1/4 cup flour with the following taco seasoning spices:

  • cayenne
  • cumin
  • garlic powder
  • onion powder
  • paprika
  • oregano
  • sugar
  • salt

*If you want this to be gluten-free, omit the flour.*

Since this is being made into a casserole, I cut 2 large chicken breasts into pieces. These pieces were tossed in the flour and spice mixture, then placed in the casserole dish:

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On top of the chicken went about 1 cup of salsa:

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Then more crushed tortilla chips on top:

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I put a few bits of butter on top (about 2 tablespoons total) or I could have drizzled 2 tablespoons of olive oil. I covered with foil then baked at 350F for 30 minutes. After that time was up, I removed the foil then continue to bake for 10 minutes. Then I removed it from the oven and topped with an additional cup of salsa and a few handfuls of Mexican cheese. This was returned to the oven for about 5-10 minutes, until the cheese melted.

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I then removed it from the oven and admired the glorious melted cheese!

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I waited for this to cool a little while, then divided it into 4 equal sections. Each one was put into a freezer-safe container.

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Now he has 4 dinners ready to go!