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Cowboy Chicken is a quick and easy casserole packed with bold flavors and hearty ingredients! Juicy chicken, seasoned corn, fire-roasted tomatoes, green chilies, and black beans are topped with melty cheese to create a family-favorite casserole perfect for any night of the week.
Looking for more flavor-packed Tex-Mex Chicken Recipes? Don't miss my recipes for Chicken Enchilada Casserole, Tex-Mex Chicken and Sweet Potatoes, and Chicken Al Pastor.
Reasons to Love Cowboy Chicken Casserole
Whether you are craving Tex Mex or simply looking for a hearty casserole to feed your family, you will want to add this Cowboy Chicken to your dinner rotation.
- Easy Dinner Recipe. With minimal prep, this recipe is easy enough for busy weeknights and hearty enough for cowboys or in my case, ravenous teenagers!
- Simple, Inexpensive Ingredients. A pack of chicken and a few pantry staples are all you need to make this delicious dish.
- Bold, Tex-Mex Flavor. Fire roasted tomatoes, diced green chilies, and southwestern-style corn go a long way to develop layers of flavors in this simple dish. Every bite is smoky, savory, cheesy, and satisfying.
Happy Cooking! xo Kristen
Notes on Ingredients
- Chicken: Use either boneless skinless chicken breasts or thighs.
- Beans: While the recipe calls for black beans, feel free to use pinto beans or even kidney beans.
- Southwestern-Style Canned Corn (Mexicorn): Using corn canned with diced green and red peppers, rather than corn alone, adds additional depth of flavor.
- Diced Tomatoes: Opt for fire-roasted diced tomatoes over plain diced tomatoes for smoky undertones.
- To Season: Store-bought or homemade taco seasoning, canned diced green chilies, and minced garlic all work together to give this Tex-Mex casserole Te serious flavor.
- Cheese: Cheddar, Coby, Monterey Jack, or Pepper Jack are great options. For an even, smooth melt, it is best to grate the cheese yourself.
- Lime: Finishing this baked chicken casserole with fresh lime juice makes all the flavors pop and the dish taste so fresh. Don't overlook it!
How to Make Cowboy Chicken
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Chicken. If needed, place the chicken between two pieces of parchment paper or plastic wrap and pound to reach even thickness. Season the chicken with taco seasoning and use yohen rub the seasonings into the chicken, coating to cover.
- Optional: Sear Chicken. For added texture, I prefer to brown the chicken in a bit of oil on each side. But when time is short, skip this step and simply increase the baking time by 2 minutes.
- Prepare Bean and Corn Mixture. Add beans, tomatoes, Mexicorn, green chilies, and seasonings into a large mixing bowl and stir to combine.
- Assemble Casserole. Place the chicken into a lightly greased baking dish. Spread the prepared bean mixture over the chicken and top generously with shredded cheese.
- Bake. Bake for 35-40 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165℉ (74℃).
Recipe Modifications
- No Mexicorn? Use 1 cup of defrosted corn kernels.
- Lower the Sodium: Use salt-free diced tomatoes, frozen corn kernels in place of Mexicorn, and low-sodium taco seasoning.
- Use Salsa in Place of Diced Tomatoes: Instead of fire-roasted tomatoes, use 2 cups of your favorite salsa.
- Cheese: Omit to keep dairy-free or add additional cheese if desired.
Serving Suggestions
With protein-rich chicken and hearty beans, Cowboy Chicken is a satisfying all-in-one meal. However, there are many delicious options for serving this casserole.
- Add Toppings: Top with sour cream, minced cilantro, diced avocado, guacamole, shredded lettuce, minced onions, fresh salsa, pickled jalapenos, tortilla chips, etc.
- Serve with a Salad: Serve with a side salad OR use leftover Cowboy chicken to make a delicious version of a Southwest Chicken Salad.
- Serve over Grains: Stretch this casserole to feed more mouths by serving further by serving Cowboy Chicken over quinoa, rice, or couscous (think Instant Pot Brown Rice, Instant Pot Jasmine Rice, Instant Pot Cilantro Lime Rice, Instant Pot Spanish Rice, or Instant Pot Quinoa.)
- Make a Taco or Burrito: Chop the baked chicken into bite-sized pieces and serve in your favorite taco shell or tortilla with all your favorite toppings.
- Make a Sandwich: Use the baked Cowboy Chicken to make a delicious version of a chicken torta.
More Tex-Mex Favorite Recipes
Cowboy Chicken
Featuring juicy chicken, seasoned corn, fire roasted tomatoes, green chilies, and black beans covered in melty cheese, Cowboy Chicken is a quick and easy casserole packed with bold flavors and hearty ingredients.
Video
Ingredients
- 2 pounds boneless skinless chicken breasts, or thighs
- 2 tablespoons taco seasoning, divided
- ½ tablespoon extra virgin olive oil
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (11-ounce) can Mexicorn, drained
- 1 (4-ounce) can diced green chilies
- 3 cloves garlic, minced
- 1-2 cups shredded Colby or Mexican Blend Cheese, use as much or as little as you like
- 1 medium lime
- cilantro, sour cream, hot sauce, diced avocado, etc., for serving
Instructions
- Preheat the oven to 375℉ (190℃). Grease a 9x13 or 2-quart baking dish with cooking spray or oil and set aside.
- Trim off any fat or grizzle from the chicken. Place the chicken between two pieces of plastic wrap or parchment paper and use a meat mallet or heavy skillet to pound the chicken until it reaches even thickness (about ½-inch thick).
- Sprinkle half of the taco seasoning evenly over the chicken, and use your hands to rub the seasoning mixture into the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 2-3 minutes per side, or until just golden. Remove the chicken from the skillet and place into the prepared pan.
- In a large mixing bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can fire roasted diced tomatoes, 1 (11-ounce) can Mexicorn (drained), 1 (4-ounce) can diced green chilies, 3 cloves garlic (minced), and the remaining taco seasoning.
- Spread the bean and tomato mixture over the chicken in the baking dish and then top with shredded cheese.
- Bake uncovered for 35-40 minutes or until the chicken is cooked through and reaches and internal temperature of 165˚F (74℃).
- Remove from the oven and squeeze the juice of a lime over the chicken and serve with any desired toppings.
Equipment
Notes
Beans: Feel free to use pinto beans or kidney beans in place of black beans.
Use Salsa in Place of Diced Tomatoes: Instead of fire-roasted tomatoes, use 2 cups of your favorite salsa.
No Taco Seasoning on Hand? Combine 2 teaspoons chili powder, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon onion powder, ½ kosher salt, and ½ teaspoon oregano together to use in place of the taco seasoning.
Storage & Reheating Instructions: Store leftovers in an airtight container for up to 4 days. Alternatively, freeze in freezer-safe container for up to 3 months. To reheat, defrost overnight in fridge if needed. Place in baking dish, cover with foil, and bake at 350℉for 20 minutes or until warmed through. Alternatively, reheat individual servings on a heat-safe plate covered with a damp paper towel in the microwave.
Nutrition
Calories: 299kcalCarbohydrates: 5gProtein: 38gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 118mgSodium: 325mgPotassium: 663mgFiber: 1gSugar: 1gVitamin A: 815IUVitamin C: 7mgCalcium: 181mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Can Cowboy Chicken recipe be converted to make in the Crockpot?
Hi Bernie! I haven't tried that, but in theory it would work well (just like my Crockpot Salsa Chicken.) I would season the chicken, place in slow cooker, top with the black bean mixture and cook on low for 5-6 hours or high for 3 hours.
Hi Kristen, I made this casserole last night for supper, it was absolutely delicious. Made exactly as directions stated and it was perfect. Thank you for posting it! You are an excellent cook!!
P. S. I also made the Spanish rice recipe for the instant pot with it and it was delicious as well!
Thank you so much!!
You are very welcome, Lori! I appreciate you sharing and thrilled to hear you enjoyed the meal.
Can you shred the browned chicken to make a casserole for a crowd?
Hi Jody! That is a great idea. I would recommend using fully cooked diced or shredded chicken--it is next to impossible to shred seared chicken that is raw in the center. Use 2 pounds of shredded cooked chicken, mix with remaining ingredients and bake COVERED at 350 degrees F for 30 minutes, uncover, and continue to bake for 10 minutes to fully melt the cheese.