Name: Cheesy Chicken Mexican Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Jump to Recipe Print Recipe

I didn’t know what to call this recipe 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.

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

Put this mixture in a casserole dish…

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.

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 🙂

Look how delicious Cheesy Chicken Mexican Casserole is 🙂

Similar recipes like this Cheesy Chicken Mexican Casserole that you might love are…

Follow me on:
TikTok
Instagram
Facebook
Pinterest

And join my Grilling and Smoking Facebook Group!

5 from 1 vote