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Cowboy Chicken Casserole



Cowboy Chicken Casserole
This image courtesy of Tom Krawczyk for

This Cowboy Chicken Casserole is definitely one of the better ones out there. Try this easy chicken casserole recipe if you are feeling that craving for Mexican food and a desire to make a casserole. The best part about this recipe is the crushed tortilla chips. They add a nice, salty crunch to the whole dish. Add that to the cheesy chicken mixture, and you have a dish that is just like a hearty, yummy plate of nachos. Make this Cowboy Chicken Casserole the next time you are craving a comforting chicken casserole.

The best thing about this cowboy casserole recipe is that it can easily be adapted to suit your tastes. You can feel free to add a different type of beans, more peppers, or any other veggies you like. Our version of Cowboy Chicken Casserole is also made by poaching the chicken in a flavorful liquid, but you could easily substitute leftover chicken or turkey that you already have on hand. No matter how you make it, we guarantee that your friends and family will be impressed by this Cowboy Chicken Casserole.

Serves: 4

Preparation Time: 30 min

Cooking Time: 20 min

  • 2 large boneless, skinless chicken breasts
  • 32 ounces chicken stock
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 2 (4-ounce) cans diced green chilies
  • 1/2 yellow onion, diced
  • 1 red bell pepper, chopped
  • 4 ounces cream cheese
  • 1/2 cup frozen corn kernels, thawed
  • 1 (15-ounce) can of reduced sodium black beans, drained and rinsed
  • 2 1/2 cups crushed tortilla chips (about half a bag)
  • 1 1/4 cup shredded Cheddar cheese
  1. Place the chicken in a large pot. Cover the chicken breasts with the stock. Add the salt, peppercorns, and one can of green chilies. Bring the stock up to a boil, reduce to a simmer, cover, and let cook for about 10 to 15 minutes or until the chicken reaches an internal temperature of 165 degrees F. Remove the chicken from the pot and let cool. Once the chicken has cooled, shred the chicken into large pieces. Reserve 1 cup of the cooking liquid.
  2. Preheat the oven to 375 degrees F.
  3. In a large skillet, saute the onion and bell pepper in one tablespoon of oil with a pinch of salt. Cook for 7 to 10 minutes or until the onions are translucent.
  4. Add the reserved cup of cooking liquid and the remaining can of green chilies to the skillet with the onions and bell pepper. Bring the stock to a simmer. Sir in the cream cheese.
  5. Once the cream cheese has melted, remove the pan from the heat. Gently fold in the chicken, corn, and black beans.
  6. Spray an 8 x 8 inch baking dish with cooking spray. Spread 1 cup of crushed tortilla chips in the bottom of the dish. Top with half of the chicken mixture. Top with 1/2 cup of cheese and another 1/2 cup of crushed tortilla chips. Top with the remaining chicken mixture, 1 cup of tortilla chips, and 3/4 cup of cheese.
  7. Bake for 20 minutes or until the cheese is golden brown.

If you enjoyed this recipe for Cowboy Chicken Casserole, then you must check out our 16 Cowboy Recipes of the Wild Wild West.


For easy directions on how to poach chicken breasts, be sure to check out our instructional video below!

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Reviews More Reviews

Mar 10, 2015

This casserole was excellent! I liked how the chicken was poached in chicken stock and green chilies instead of just water.


Feb 24, 2015

I could eat this casserole every day of my life (and I was only privvy to the leftovers)! I love the combination of flavors and vegetables with the tortilla chips and the the chicken. I can't wait ti share it with my family!


10 Ratings

Feb 20, 2015

SO good. Equally creamy, cheesy, and delicious. My husband would definitely want me to make this with a little more kick to it, but I liked the way the recipe turned out. Definitely going to make this again!


Feb 20, 2015

This was a tasty, unique recipe. Tons of flavor and great texture!


Feb 20, 2015

I am a big fan of Mexican food. However, I usually stay away from Mexican casseroles. Tacos are my favorite thing. But I was so surprised by this casserole! It had all the Mexican flavor I wanted, and added crunch from the tortilla chips was just perfect. I usually don't like black beans either, but in this casserole their presence didn't bother me at all. I will definitely be having this dish again!


Feb 19, 2015

Absolutely loved it! ) I'm saving this recipe.


Feb 19, 2015

Excellent casserole. Loved the crunchy chips and the cheesy topping.


Feb 19, 2015

This casserole SMELLED delicious and zesty! I couldn't wait to eat it!


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