Easy Mexican Chicken Casserole

This Mexican chicken casserole is the kind of weeknight dinner you can throw together with a half-empty pantry. Cubed chicken breast gets tossed with diced tomatoes, mild green chiles, and a can of cream of chicken soup, then baked under a layer of melted cheddar.

The canned green chiles are what make it Mexican-leaning rather than just another cheese-and-chicken bake. They bring mild heat and a bright, slightly tangy flavor that cuts through the richness of the soup and cheese.

Reserving half a cup of the tomato liquid is a small step that matters. It thins the soup just enough to keep the chicken from drying out during the long bake, while still letting the casserole set up into something sliceable rather than soupy.

Serve scooped over rice or wrapped in warm flour tortillas. Leftovers reheat well, and the flavors deepen overnight as the chiles and tomatoes mellow into the cheese.

Pro Tips

• Cube the chicken into roughly even ¾ inch pieces. Smaller pieces overcook and turn rubbery; larger ones may not cook through in the time given.
• Drain the tomatoes well but save the liquid in a measuring cup. You only need ½ cup, but having extra on hand lets you adjust if the casserole looks dry.
• For more kick, swap mild chiles for hot diced jalapeños or add ½ teaspoon of ground cumin to the mix.
• Cover loosely with foil if the cheese browns too fast before the chicken is cooked through.

Variations

• Stir in a can of drained black beans and a cup of frozen corn for a heartier, more filling casserole.
• Top with crushed tortilla chips for the last 10 minutes of baking for a crunchy crust.
• Use pepper jack cheese instead of cheddar for built-in heat and a creamier melt.