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Cowboy Chicken Casserole served on white plate with sour cream, cilantro, avocado slices, and lime wedge.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 6
Author: Kristen Chidsey

Equipment

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).
    Mallet pounding chicken breast between 2 pieces of parchment paper.
  • Sprinkle half of the taco seasoning evenly over the chicken, and use your hands to rub the seasoning mixture into the chicken.
    4 boneless skinless chicken breasts on wooden cutting board seasoned with tex mex seasoning.
  • 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.
    Seared cowboy flavored chicken breasts in white casserole dish.
  • 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.
    Mexicorn, tomatoes, beans, and seasonings combined for Cowboy Chicken.
  • Spread the bean and tomato mixture over the chicken in the baking dish and then top with shredded cheese.
    Seasoned chicken breasts topped with beans, corn, tomatoes, and shredded cheese in white casserole dish.
  • Bake uncovered for 35-40 minutes or until the chicken is cooked through and reaches and internal temperature of 165˚F (74℃).
    Baked Cowboy chicken with Beans, Mexicorn, and cheese in white casserole dish.
  • Remove from the oven and squeeze the juice of a lime over the chicken and serve with any desired toppings.

Video

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: 299kcal | Carbohydrates: 5g | Protein: 38g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 325mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 815IU | Vitamin C: 7mg | Calcium: 181mg | Iron: 1mg
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