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    Home » Main Dishes » Southwestern Chicken Casserole

    Southwestern Chicken Casserole

    Published: Feb 1, 2023 by Linda Warren

    Jump to Recipe

    Creamy, zesty, and irresistibly cheesy, southwestern chicken casserole lets you feed your family classic Mexican food effortlessly and easily!

    If you love Mexican food, whip up this quick and easy southwestern chicken casserole using prepared and packaged foods that tastes like you're south of the border.

    Baked southwestern chicken casserole in front of window.

    Table of Contents

    • Mexican and Southwestern Recipes
    • Why You'll Love This Southwest Chicken Casserole
    • Ingredients
    • Ingredient Notes and Substitutions
    • How to Make Southwestern Chicken Casserole with Rotel
    • How to Cook Chicken for Chicken Casserole
    • What to Serve with Mexican Chicken Casserole
    • Make Ahead
    • How to Store, Freeze, and Reheat
    • More South of the Border Recipes

    Mexican and Southwestern Recipes

    We love Mexican food in our house, whether it's the standard tacos, enchiladas, burritos, or a dish that incorporates all our most loved south-of-the-border flavors. This Mexican casserole with chicken has all of our favorite ingredients, including taco seasoning, lots of cheese, and spicy Ro-Tel tomatoes.

    This Rotel Mexican chicken casserole is the perfect entree for any time of year. Other Mexican-flavored recipes you might like are Air Fryer Southwest Egg Rolls, Mexican Chili, and Mexican Pork Stew.

    Lifting serving of chicken casserole out of baking dish.

    Why You'll Love This Southwest Chicken Casserole

    This chicken casserole is easy to make, using canned, prepackaged, and already prepared food. Using pre-made ingredients will save you so much time!

    You'll love how much time you'll save on those nights when your family all has a different schedule. Chicken casserole with Rotel heats up well, so people can eat it when they get home.

    Since it's made with hash browns, it's also a great southwestern breakfast casserole.

    It freezes well and is great for taking to work for lunch.

    Ingredients

    Ingredients for southwest chicken bake.
    • Hash Browns with taco seasoning
    • Cream of Chicken Soup
    • Cream of Mushroom Soup
    • Rotel Original Diced Tomatoes & Green Chilies
    • Rotisserie Chicken - leftover chicken can also be used
    • Tortilla Chips - use your favorite flavor
    • Shredded Cheddar Cheese

    Ingredient Notes and Substitutions

    • Cheese - You can substitute Cheddar cheese with a Mexican cheese blend, Monterey Jack, or Pepper Jack.
    • Chicken - You can substitute the chicken with browned ground beef, shredded leftover turkey, cooked Mexican chorizo sausage, or cooked breakfast sausage.
    • Hash Browns - Refrigerated is great so you don't have to thaw them. I recommend Simply Potatoes brand for this casserole. If using frozen hash browns, remember to allow time for thawing them and thaw them according to the package instructions.
    • Rotel - You can substitute Rotel with salsa, canned diced tomatoes for a milder flavor, and hot Rotel for an extra kick of heat.

    How to Make Southwestern Chicken Casserole with Rotel

    Steps to make chicken filling.
    1. In a large bowl, combine rotisserie chicken (or leftover chicken), soups, tomatoes, and hash browns that have been seasoned with 2 tablespoons taco seasoning.
    2. Mix well.
    Steps to assemble Mexican casserole with chicken.
    1. Crush half of the tortilla chips and place in the bottom of a baking dish that has been sprayed with a nonstick cooking spray.
    2. Spoon half of the chicken mixture on top of the tortilla chips.
    3. Sprinkle half the cheese over chicken mixture.
    4. Place the rest of the chicken mixture over the cheese.
    5. Cover with the remainder of the tortilla chips that have been lightly crushed.
    6. Finish with the remaining shredded cheese.
    Overhead of easy Mexican casserole.
    1. Bake for 40-50 minutes at 350 degrees or until ingredients are bubbling and top is nicely browned.
    Bowl of serving of southwest chicken bake with full casserole in back.

    How to Cook Chicken for Chicken Casserole

    In case you don't want to use rotisserie chicken, you can make this casserole with cooked chicken. Here's the best way to prepare chicken for this casserole:

    1. Place boneless, skinless chicken breasts in a baking dish.
    2. Season them with salt and pepper.
    3. Drizzle olive oil over the chicken.
    4. Bake at 375°F for 20 to 25 minutes or until done (internal temp is 165°F).
    5. Cool the chicken to room temperature.
    6. Use forks to shred the chicken.

    You'll need 2½ cups of baked shredded chicken for this recipe which is about ¾ pound of boneless, skinless chicken breasts.

    What to Serve with Mexican Chicken Casserole

    Here are some great sides and toppings for a Mexican hashbrown casserole:

    • Black Bean Salad
    • Guacamole
    • Salsa
    • Sour Cream
    • Tomatoes
    • Tortilla Chips
    • Tortillas - great for making burritos or wraps with this casserole.

    Make Ahead

    Prepare the casserole without baking it. Keep it refrigerated until ready to bake. Remove the casserole from the refrigerator before preheating the oven.

    How to Store, Freeze, and Reheat

    To Store Leftovers: Cover the dish with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days

    To Freeze Unbaked: Wrap the dish with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw the unbaked casserole in the refrigerator overnight before baking.

    To Freeze Leftovers: Cool the casserole completely. Transfer the leftovers to a freeze-safe airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight.

    To Reheat: Cover the dish with foil and bake it at 325°F for about 15 minutes or until warmed through. You can also reheat it in the microwave on HIGH in 30-second increments until warmed through.

    More South of the Border Recipes

    Beef Tortilla Stack is like a Mexican lasagna with layers of tortillas, beef, and cheese.

    Turkey Enchilada Casserole with ground turkey, green chilies, black beans, and two kinds of cheese.

    Chipotle Chicken Quesadilla with perfectly seasoned shredded chicken and sharp Cheddar cheese.

    Crispy Baked Tortilla Chips made with flour tortillas are great to serve with this casserole.

    There's more! Take a look at my easy Mexican food recipes here on 2CM!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.

    Overhead of easy Mexican casserole.

    Southwestern Chicken Casserole

    Love Mexican? Whip up this quick & easy southwestern chicken casserole using prepared and packaged foods that tastes like you're south of the border.
    No ratings yet
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings
    Calories: 412kcal
    Author: Linda Warren

    Ingredients

    • 1 pkg 20-oz refrigerated hash browns (I used Simply Potatoes brand found in the diary aisle)
    • 2 Tablespoons taco seasoning
    • 1 can 10.5-oz condensed cream of chicken soup
    • 1 can 10.5-oz condensed cream of mushroom soup
    • 1 can 10-oz Rotel Original Diced Tomatoes & Green Chilies, undrained
    • 1 rotisserie chicken, shredded
    • 10-13 oz tortilla chips, lightly crumbled (
    • 2 ½ cups cheddar cheese, grated

    Instructions

    • Preheat oven to 350 degrees. Prepare an 8×11-inch baking dish by spraying with a non-stick cooking spray.
    • Place hash browns in a large bowl and flavor with taco seasoning. Add soups, undrained Rotel tomatoes, and shredded chicken. Stir well.
    • Lightly crush ½ of the tortilla chips into the bottom of the baking dish, spreading evenly. Pour ½ of the potato-chicken mixture on top of the chips and top with ½ of the cheese.
    • Repeat the potato-chicken layer then add the remaining tortilla chips. Sprinkle with the remaining cheese.
    • Bake uncovered for 40-50 minutes or until top is brown and the ingredients are bubbling.
    • Serve hot.

    Notes

    STORE/FREEZE/REHEAT
    To Store Leftovers: Cover the dish with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days
    To Freeze Unbaked: Wrap the dish with a layer of plastic wrap and then a layer of aluminum foil. Freeze it for up to 3 months. Thaw the unbaked casserole in the refrigerator overnight before baking.
    To Freeze Leftovers: Cool the casserole completely. Transfer the leftovers to a freeze-safe airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight.
    To Reheat: Cover the dish with foil and bake it at 325°F for about 15 minutes or until warmed through. You can also reheat it in the microwave on HIGH in 30-second increments until warmed through.

    Nutrition

    Calories: 412kcal | Carbohydrates: 53g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1068mg | Potassium: 272mg | Fiber: 5g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 11mg | Calcium: 162mg | Iron: 3mg

    This post has been updated with new photos and more helpful information. It was first published on July 29, 2015.

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    Comments

    1. Amber @ The Bewitched Baker says

      August 17, 2015 at 6:35 am

      Yum - I love the use of hash browns in this recipe! I bet this really tastes great as leftovers too.

      Reply
    2. Linda Warren says

      July 31, 2015 at 11:18 am

      That's one of the things I love about this casserole Mary Frances. And it tastes just as good the second time around!

      Reply
    3. Mary Frances says

      July 29, 2015 at 7:02 pm

      Yum! This looks so flavorful and would last for several meals.

      Reply
    4. Marye says

      July 29, 2015 at 5:02 pm

      You said my 2 favorite words... southwest and casserole! This looks so easy and good. Pinning!

      Reply
      • Linda Warren says

        July 29, 2015 at 5:31 pm

        Thanks Marye! I hope you get to try it. Our family loves it and it's so easy to prepare that it fits into any busy schedule. And it is even good reheated!

        Reply

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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