Cheesy Chicken Mexican Casserole
Meals

Cheesy Chicken Mexican Casserole

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I didn’t know what to call this dish at first, so I just went with Cheesy Chicken Mexican Casserole.

This kind of started out as a jalapeno popper type casserole, but then for some reason I added corn.

Plus I had an extra poblano pepper laying around.

And I just kind of went to town and added the panko for crunchiness.

Whatever you call it, it’s a must try dinner that the whole family will LOVE!

Since the seeds and ribs from the peppers are removed, it’s not even one bit spicy so even my 7 year old devoured it.

The cooked and shredded chicken I used was leftovers from making Smoked Mexican Chicken.

Smoked Mexican Chicken

But you could also use Simple Shredded Chicken for Meal Prep or store rotisserie chicken.

Meal Prep Chicken

How to Make Cheesy Chicken Mexican Casserole

The chicken is mixed with softened cream cheese, and mayo in a large bowl.

Once those are combined add corn, shredded cheese, and poblano and jalapeno peppers (with the seeds and ribs removed).

Add kosher salt, pepper, and season salt to taste.

Cheesy Chicken Mexican Casserole

Put this mixture in a casserole dish…

Cheesy Chicken Mexican Casserole

And top with panko bread crumbs that have been mixed with melted butter.

I also saved some of the diced peppers to put on top.

Cheesy Chicken Mexican Casserole

Bake this cheesy pan of deliciousness in a 400 degree oven for 20-25 minutes, until the panko is golden brown and it’s bubbling 🙂

Cheesy Chicken Mexican Casserole
Cheesy Chicken Mexican Casserole

Look how delicious Cheesy Chicken Mexican Casserole is 🙂

Cheesy Chicken Mexican Casserole

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Cheesy Chicken Mexican Casserole
5 from 1 vote
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Cheesy Chicken Mexican Casserole

An easy and cheesy casserole that is one of my family's favorites!

Course Main Course
Cuisine American, Mexican
Keyword Casserole, Cheesy, Chicken, Easy Dinner, Kid Friendly Meals
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 500 kcal
Author Cheri Renee

Ingredients

  • 4 cups cooked and shredded chicken
  • 8 oz cream cheese at room temp
  • 1/2 cup mayo
  • 2 cups Monterey Jack cheese shredded
  • 1 can corn drained
  • 2 jalapeno peppers diced, no seeds or ribs
  • 1 poblano pepper diced, no seeds or ribs
  • kosher salt, pepper, season salt
  • 3/4 cup panko bread crumbs
  • 1 Tbsp melted butter

Instructions

  1. In a large bowl combine cooked, shredded chicken, softened cream cheese, and mayo. Stir until evenly mixed. Add cheese, corn, peppers, kosher salt, pepper, and season salt (save some peppers to put on top of the casserole if desired). Stir until evenly mixed.

  2. Put the mixture into a casserole dish. In a small bowl mix the panko bread with the melted butter and then place on top of the chicken mixture (and reserved diced peppers if desired).

  3. Bake in a 400 degree oven for 20-25 minutes.

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