Fiesta Chicken and Potato Casserole

Fiesta Chicken and Potato Casserole


(10 votes) 3 10

This chicken and potato casserole recipe is an easy, updated version of a family favorite loaded with meat, potatoes, cheese,and lots of flavor. Great for a family meal or to take to a covered dish event.

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Serving Size / Yield

4-6 servings


  • 1 32-oz. pkg. frozen diced hash browns, thawed
  • 1/2 med. onion, chopped
  • 1 4-oz. can chopped green chilies, drained
  • 1 jalapeno pepper, diced
  • 1 C. frozen whole kernel corn
  • 1 C. black beans,rinsed and drained
  • 1/2 C. red bell peppers, diced
  • 1 16-oz. container sour cream
  • 1 can condensed cream of chicken soup
  • 2 C. cooked chicken, shredded
  • 1 C. heavy whipping cream
  • 8 oz. Mexican Style Velveeta Cheese, cubed
  • 2 C. shredded Mexican Blend Cheese
  • 2 C. Tortilla chips (gold or black) crushed
  • 2 green onions, diced

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Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with a non-stick cooking spray; set aside. Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish. Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly. Stir twice during the baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving. 

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