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4.91 from 10 votes

4 Can Mexican Chicken Casserole

This Mexican chicken casserole only takes 5 minutes to prepare and is super comforting and delicious. An easy way to get dinner on the table even on the busiest of weeknights.
Course Main Course
Cuisine Mexican
Keyword Mexican Chicken, Mexican Chicken Casserole, Quick Chicken Casserole
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 370kcal
Author The Seasoned Mom


  • 2 cups diced cooked chicken
  • 2 cups cooked brown rice can substitute with cooked white rice or cooked quinoa
  • 1 15.25 ounce can corn, drained
  • 1 14.5 ounce can petite diced tomatoes, NOT drained
  • 1 4.5 ounce can diced mild green chiles, NOT drained
  • 1 cup taco sauce
  • 1 cup shredded Mexican blend cheese divided
  • Optional toppings: diced avocado guacamole, sour cream, halved grape tomatoes, chopped green onion, sliced olives


  • Preheat oven to 375F (190C). Spray a baking dish with cooking spray and set aside (an 11-inch x 7-inch dish works well, or a medium oval dish would also be fine).
  • In a large bowl, stir together chicken, rice, drained corn, diced tomatoes (not drained), chilies (not drained), taco sauce, and HALF of the cheese.
  • Place chicken mixture into the prepared baking dish. Top with remaining cheese and bake, uncovered, for about 20 minutes (or until cheese is melted and dish is heated through).
  • Garnish with optional toppings and serve!


  • You can substitute brown rice for white rice or quinoa
  • Use rotisserie or leftover cooked chicken to speed things up
  • This casserole can be prepped in advance and stored in the fridge or freezer


Calories: 370kcal | Carbohydrates: 38g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 716mg | Potassium: 679mg | Fiber: 5g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 305mg | Iron: 1.9mg