Cowboy Chicken Casserole is cheesy, filling, and features all of the best Southwest flavors you know and love! Bites of chicken, corn, black beans, tortillas and more make this comforting casserole one of my favorites.
Why we love this Cowboy Chicken Casserole Recipe
When the weather finally starts to get cold, this is one of my favorite comfort food recipes to make! Here’s why:
- Easy. You pretty much just have to mix everything together in a mixing bowl, layer it in a casserole dish, and bake. Easy and creates minimal mess!
- Southwest flavor. Tortilla strips, black beans, corn, tomatoes and chilies give this casserole the best signature Southwest flavor.
- Freezer friendly. This chicken casserole freezes perfectly! Scroll down for more info on how to freeze it for later.
Variations to Try
- In place of the cream of chicken soup, you could use cream of mushroom or cream of celery.
- In place of the chicken broth, you can use water.
- Leave out the chili powder and swap the Rotel for diced tomatoes if you don’t like spice!
- 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!
- You can also top this casserole with frozen tater tots before baking!
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How to Store and Reheat
Store leftover cowboy chicken casserole tightly covered with plastic wrap in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with aluminum foil for 20-30 minutes, then remove the foil and bake for another 10-15 minutes, until the cheese is bubbly.
How to Freeze
Freeze cowboy chicken casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Yes! 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.
Cowboy chicken casserole is a creamy Tex-Mex casserole consisting of cubed cooked chicken, tomatoes and chilies, black beans, corn, tortilla strips, and cheese.
More Chicken Casserole Recipes We Love
Top Reader Review
“This was really delicious! I pretty much followed the recipe but must admit I topped it with a lot more Mexican blend cheese than was called for (didn’t want the tortilla strips to get crispy). Definitely one I’ll be making again!” – Helen
Cowboy Chicken Casserole Recipe
You haven’t lived until you’ve tried this cowboy chicken casserole recipe! It’s creamy,cheesy,and full of zesty flavors of the Southwest.
Prep:10minutes
Cook:30minutes
Total Time
:45minutes
Cool Time:5minutes
Servings:6people
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Instructions
Preheat oven to 350°F. Spray a 9×13-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 and chilies (Rotel),15 ounces black beans,15 ounces yellow corn,2 cups cooked chicken,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 freshly shredded cheddar cheese,½ cup freshly 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.
- In place of the chicken broth,you can use water.
- Leave out the chili powder and swap the Rotel for diced tomatoes if you don’t like spice!
- 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!
- You can also top this casserole with frozen tater tots before baking!
- Nutritional information does not include optional ingredients.
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 Facts
Cowboy Chicken Casserole Recipe
Amount Per Serving
Calories383
Calories from Fat 126
% Daily Value*
Fat14g22%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol57mg19%
Sodium1108mg48%
Potassium613mg18%
Carbohydrates39g13%
Fiber 7g29%
Sugar 2g2%
Protein25g50%
Vitamin A442IU9%
Vitamin C8mg10%
Calcium219mg22%
Iron4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
How to make Cowboy Chicken Casserole Step by Step
Make the chicken mixture: In a large mixing bowl,combine 1 can of soup,1/4 cup of broth,1 tsp chili powder,1/2 tsp cumin,1/2 tsp garlic powder,1/2 tsp oregano,1 can of drained diced tomatoes and chilies,1 can of drained and rinsed black beans,1 can of drained corn,and 2 cups of cooked chicken. Season with a little bit of salt and pepper to taste.
Create the first layer:Layer half of the corn tortilla strips on the bottom of the casserole dish.
Add the chicken mixture:Pour the chicken mixture on top of the tortilla strips and spread it into an even layer.
Add the rest of the tortillas:Place the remaining tortilla strips on top of the chicken mixture.
Make it cheesy and bake:Add a mixture of 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese on top of the tortilla strips. Bake covered with foil at 350°F for 25-30 minutes. Then,remove the foil and continue cooking for 5-10 more minutes.
