Next, take your 9×13 inch baking dish and give it a light coat of cooking spray or olive oil to prevent sticking. Transfer your chicken and veggie mixture into the dish and spread it out evenly. Now, for the best part—top it all off with a generous layer of shredded cheese! I always go a little heavier on the cheese because, let’s be honest, more cheese equals more happiness.
Cover the dish with foil and bake for 25 minutes. At this point, your kitchen will start to smell amazing; I can almost taste the flavors melding together already! After 25 minutes, carefully remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
As it comes out of the oven, let it sit for about 10 minutes. This helps everything set a bit so it’s easier to serve, plus it gives you a moment to breathe in that wonderful aroma. When it’s cool enough to handle, you can garnish with fresh cilantro if you’d like, and then it’s ready to dig in!
Pro Tips for Best Results
I tested this recipe three ways to figure out the best method. First, I tried it with shredded rotisserie chicken, and I must say, it cuts down on time significantly while still delivering amazing flavor. If you’re in a rush, definitely consider this shortcut!
Another tip from my kitchen to yours: if you can, sauté the onions and peppers in a bit of oil before adding them to the mixture. It enhances their sweetness and brings out a richer flavor, giving your casserole that little something special.
Lastly, don’t skip on the salt and pepper to taste! It may seem simple, but seasoning really elevates the entire dish. A little sprinkle can make all the difference, so don’t underestimate it.
Common Mistakes to Avoid
One mistake I’ve made in the past is not draining the canned beans and tomatoes properly, which can lead to a watery casserole. Trust me, no one wants to scoop out a soggy serving! Always drain and rinse your beans and be mindful of the liquid content in the tomatoes. (See the next page below to continue…)