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Quick and Easy Last-Minute Rotisserie Chicken Casserole Recipe

This quick and easy rotisserie chicken casserole recipe is the perfect solution for last minute guests. No need to spend hours slaving over the stove when you have a juicy recipe that will wow your taste buds!

You’ve been there: Friends or relatives call to say they’re in town, and next thing you know, you’re inviting them over for dinner—without thinking about how you’ll pull off an impressive meal in time. Take-out isn’t an option, so what can you make quickly and easily, while saving some time to tidy up in preparation for your out-of-the-blue visitors?

If you need to throw together a winning dish for last-minute guests, this Mexican Casserole recipe uses canned veggies and a store-bought rotisserie chicken, which cuts lots of precious prep time. Add a side salad with fresh corn, tomatoes and avocado, as well as some jarred salsa for dipping, and you’ll have a complete meal your guests won’t believe you made in minutes. (You don’t have to tell them that detail, either!)


1 rotisserie chicken, shredded (should yield 3 cups)

1 cup sour cream

1 14-oz can black beans, drained

1 small can diced green chilis

1 tsp cumin

1 tsp salt

16 corn tortillas

1 14-oz can diced tomatoes, drained

1 1/2 cups shredded Mexican blend cheese


Preheat your oven to 350 degrees. Combine chicken, sour cream, black beans, chilis, cumin and salt in a bowl.

In a 2-quart casserole dish, layer tortillas to cover the bottom of the dish. Spread half the chicken mixture over the tortillas, then half the can of tomatoes and half a cup of the shredded cheese. Repeat.

End with a layer of tortillas and sprinkle the top with the remaining cheese. Bake at 350 degrees for 20 minutes.

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