Shredded Chicken And Black Bean Casserole

Name: Shredded Chicken And Black Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken; 1 can black beans, rinsed and drained; 1 can diced tomatoes with green chilies; 1 cup corn, frozen or canned; 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup sour cream; Salt and pepper to taste; Tortilla chips (optional, for serving)

Highlighted under: Comfort Kitchen Magic

I love making Shredded Chicken and Black Bean Casserole because it’s a comforting dish that brings everyone together at the dinner table. The flavors meld beautifully, creating a hearty meal that feels indulgent yet isn’t difficult to prepare. Plus, it’s a great way to use leftover chicken! The combination of spices enhances the flavors, while the cheese on top gives it that gooey goodness everyone craves. With a side salad or some tortilla chips, this casserole becomes a complete and satisfying meal.

Created by

Maribel Hayes

Last updated on 2026-02-24T03:01:36.409Z

When I first made this casserole, I was amazed at how such simple ingredients could create such a rich and flavorful meal. I used rotisserie chicken to save time, and the black beans added a nice texture and nutrition punch. The secret for me was in the spices; a little cumin and chili powder took it from mundane to magnificent. I also loved how the melted cheese on top gave it a totally irresistible finish.

Now, this has become a staple in my kitchen. When I have friends over, they can’t get enough! I serve it with a dollop of sour cream and fresh cilantro for an extra burst of flavor. The best part is how quickly it comes together, making it the perfect last-minute meal for busy evenings.

Why You'll Love This Casserole
It’s a crowd-pleaser packed with protein and flavor.
Effortlessly customizable with your favorite toppings.
Perfect for meal prep and leftovers, saving time during the week.

Getting the Best Flavor

To elevate the flavors in your Shredded Chicken and Black Bean Casserole, consider toasting your spices first. Heat a small skillet over medium heat and add the cumin and chili powder, stirring for about 30 seconds. This simple technique releases the essential oils and maximizes the depth of flavor in the finished dish. Just be sure not to let them burn, as this can impart bitterness.

Using high-quality canned ingredients can also make a difference in flavor. Opt for no-salt-added beans and tomatoes to control the seasoning while ensuring your casserole has that robust taste. Fresh ingredients, like a squeeze of lime or fresh cilantro, can brighten up the dish right before serving, enhancing the overall experience.

Make-Ahead Tips

This casserole is an excellent candidate for meal prep. You can assemble the entire dish and cover it tightly with plastic wrap or aluminum foil, refrigerating for up to 24 hours before baking. When you're ready to cook, simply remove the cover and add an extra 5-10 minutes to the baking time to ensure it’s heated through and bubbly. This makes busy weeknights much simpler!

If you want to freeze your casserole, consider portioning it into smaller, freezer-safe containers. To freeze, wrap the assembled dish tightly in plastic wrap followed by foil, and it can last up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge and bake it directly from the refrigerator, adding about 10-15 extra minutes to your baking time.

Customizing Your Casserole

One of the best things about this casserole is its versatility. Swap out the black beans for kidney beans or pinto beans if you prefer a different texture or flavor. You can also add in vegetables like bell peppers or zucchini for added nutrition. Just be sure to sauté them first to ensure they are tender when the casserole is done baking.

If you're looking to lighten up the recipe, you can substitute Greek yogurt for sour cream without compromising on creaminess. For a dairy-free option, try using a cashew cream or coconut yogurt. These swaps not only maintain the texture but also allow those with dietary restrictions to enjoy the dish without feeling left out.

Ingredients

Gather all your ingredients before you start for a smoother cooking experience.

Ingredients

2 cups shredded cooked chicken
1 can black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream
Salt and pepper to taste
Tortilla chips (optional, for serving)

Feel free to substitute or add any of your favorite ingredients to make it your own!

Instructions

Preheat your oven to 350°F (175°C) to get things rolling before you start combining ingredients.

Combine Ingredients

In a large bowl, mix together the shredded chicken, black beans, diced tomatoes, corn, cumin, chili powder, and sour cream. Season with salt and pepper.

Layer in Dish

Spread half of the mixture into a greased baking dish. Top with half of the shredded cheese, then layer with the remaining mixture and finish with the rest of the cheese.

Bake

Place the dish in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden brown.

Serve

Let the casserole cool slightly before serving. Garnish with fresh cilantro and serve alongside tortilla chips if desired.

This casserole is even better the next day as the flavors meld together!

Pro Tips

For extra flavor, consider adding diced bell peppers or jalapeños to the mixture. You can also try different types of cheese based on your preference.

Serving Suggestions

This casserole pairs wonderfully with a crisp side salad featuring avocado and lime dressing to balance the richness. If you're feeling adventurous, add a layer of guacamole on top when serving for an exciting twist that complements the flavors.

For a fun twist, serve the casserole in individual portions inside tortilla cups. Simply bake small tortillas in muffin tins until crisp, fill them with casserole, and garnish with your favorite toppings. This makes for a delicious finger-food option at gatherings.

Troubleshooting Common Issues

If you find that the cheese isn’t melting properly, it might be due to using pre-shredded cheese that contains anti-caking agents. For best results, shred cheese from a block just before mixing it in; this ensures maximum meltiness and a gooey texture.

Sometimes, casseroles can be overly watery, especially if the tomatoes are particularly juicy. To counteract this, you can include a couple of tablespoons of cornstarch when mixing, or simply drain your diced tomatoes more thoroughly before adding them to the mix.

Scaling the Recipe

If you need to feed a larger group, this casserole can easily be doubled. Just make sure to use a larger baking dish or split the mixture across two smaller dishes. Adjust the baking time, as larger casseroles may require additional time to heat through properly.

For smaller servings, feel free to halve the ingredients. This recipe is forgiving, and you can adjust the component amounts slightly to maintain your preferred flavor balance. Whether scaling up or down, keeping the spice ratios consistent will help ensure flavor integrity.

Questions About Recipes

→ Can I make this casserole in advance?

Yes, you can assemble the casserole a day ahead and store it in the fridge until you're ready to bake.

→ Can I freeze leftovers?

Absolutely! Just store the leftovers in an airtight container and they should last up to 3 months in the freezer.

→ What can I serve with this casserole?

It's great on its own, but you can serve it with a side salad or some tortilla chips for dipping.

→ How can I make it spicier?

Add diced jalapeños or a sprinkle of cayenne pepper to the mixture before baking for an extra kick.