Baked Cheesy Mexican Chicken Casserole Recipe

I wasn’t sure what to call this when I first made it, so I settled on Cheesy Chicken Mexican Casserole. It began as a jalapeño‑popper–inspired idea, but I ended up adding corn and a poblano pepper I had on hand, plus panko for a crunchy topping. The result is creamy, cheesy, and spicy in all the right places.

For the chicken I used leftover smoked Mexican chicken, but you can easily substitute simple shredded chicken from meal prep or a store‑bought rotisserie chicken. Any shredded cooked chicken will work.

This casserole is forgiving and adaptable: if you prefer less heat, reduce or omit the jalapeños. If you want more depth of flavor, roast the poblano first. The components come together quickly, making it a great weeknight dinner or an easy dish to take to a potluck.

How to Make Cheesy Chicken Mexican Casserole

Start by combining cooked, shredded chicken with softened cream cheese and mayonnaise in a large bowl. Stir until the mixture is smooth and creamy. Fold in drained corn, shredded Monterey Jack cheese, and the diced peppers (remove seeds and ribs for milder heat). Season with kosher salt, black pepper, and a pinch of seasoned salt to taste.

Transfer the mixture to a casserole dish, spreading it into an even layer. In a small bowl toss panko breadcrumbs with melted butter, then sprinkle the breadcrumb mixture evenly over the top. Reserve a few diced peppers to scatter on top before baking if you like a colorful finish.

Bake in a 400°F oven for 20–25 minutes, until the casserole is hot and bubbly and the panko topping is golden brown. Let it rest a few minutes before serving so the casserole sets slightly for easier slicing and serving.

Tips and Serving Suggestions

• Serve with fresh lime wedges, chopped cilantro, or sliced avocado for brightness.
• The casserole pairs well with rice, tortillas, or a simple green salad.
• To make this ahead: assemble and refrigerate, then bake just before serving. You may need to add a few extra minutes to the bake time if starting from cold.
• Leftovers keep covered in the refrigerator for 3–4 days and reheat well in the oven or microwave.

Recipe Details

Ingredients

• 4 cups cooked, shredded chicken
• 8 oz cream cheese, at room temperature
• 1/2 cup mayonnaise
• 2 cups Monterey Jack cheese, shredded
• 1 can corn, drained
• 2 jalapeño peppers, diced (no seeds or ribs for milder heat)
• 1 poblano pepper, diced (no seeds or ribs)
• Kosher salt, black pepper, and seasoned salt to taste
• 3/4 cup panko breadcrumbs
• 1 Tbsp melted butter

Instructions

1. In a large bowl, combine the shredded chicken, softened cream cheese, and mayonnaise. Stir until smooth and evenly mixed.
2. Fold in the shredded Monterey Jack, drained corn, diced jalapeños, and diced poblano. Season with kosher salt, black pepper, and seasoned salt. Reserve a small amount of diced peppers if you want to sprinkle them on top before baking.
3. Spread the mixture into a casserole dish. In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle evenly over the top of the casserole. Add reserved peppers if desired.
4. Bake at 400°F for 20–25 minutes, until the casserole is bubbly and the panko is golden. Allow to rest briefly before serving.

Look how delicious Cheesy Chicken Mexican Casserole is

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