Introduction:

This hearty, creamy, crowd-pleasing casserole is popularly known online as Mexican White Trash Casserole, but many cooks now refer to it more kindly as Mexican Chicken Biscuit Casserole. No matter what name you use, one thing is certain: this dish delivers BIG flavor with simple ingredients. It’s the type of comforting, cheesy, satisfying meal that brings everyone running to the table.

Loaded with tender chicken, buttery biscuits, gooey melted cheese, and a creamy Tex-Mex sauce, this casserole is cozy, filling, and incredibly easy to make. Perfect for weeknight dinners, game days, potluck gatherings, or whenever you want a warm, no-stress meal that feels homemade without requiring hours in the kitchen.

The beauty of this dish is how flexible it is—you can make it spicy or mild, add veggies, swap proteins, or serve it as a full meal on its own. The combination of chicken, cheese, and biscuits baked in a creamy sauce creates a texture that’s rich, bubbly, and deeply satisfying with every bite.

Below is your detailed recipe with ingredients, step-by-step preparation, variations, tips, cooking notes, and more.

Ingredients:

For the Casserole Base:

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 cup sour cream
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

For the Biscuits & Cheese Layer:

• 1 can refrigerated flaky biscuits, cut into quarters
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Optional: ½ cup green onions, sliced

Optional Add-Ins:

• 1 cup black beans, drained
• 1 cup corn
• ½ cup diced bell peppers
• Pickled jalapeños, sliced

Preparation:

Step 1: Preheat the Oven

Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Prepare the Chicken Mixture

In a large bowl, combine shredded chicken, cream of chicken soup, Rotel, sour cream, taco seasoning, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until creamy and well-blended.

Step 3: Add Optional Ingredients

If you want extra heartiness or color, fold in corn, beans, peppers, or jalapeños. These additions enhance both flavor and texture.

Step 4: Prepare the Biscuits

Cut each biscuit into quarters. Toss gently to separate pieces. Spread the biscuit chunks evenly across the bottom of the prepared baking dish.

Step 5: Add Chicken Mixture

Pour the creamy chicken mixture over the biscuits, spreading evenly to coat all biscuit pieces.

Step 6: Add the Cheese

Top the casserole generously with shredded cheddar and Monterey Jack cheese. Add sliced green onions for extra flavor.

Step 7: Bake

Bake uncovered for 35–45 minutes, or until biscuits are cooked through, the top is golden, and the casserole is bubbly at the edges.

Step 8: Rest Before Serving

Let the casserole sit for 5–10 minutes to firm up. This makes slicing much easier.

Variation:

Creamy Beef Version:

Swap chicken for browned ground beef with taco seasoning.

Spicy Mexican Buffalo Casserole:

Add ¼ cup buffalo sauce to the mixture for a spicy kick.

Veggie-Loaded Version:

Add bell peppers, corn, tomatoes, black beans, and spinach for a colorful, balanced twist.

Queso Biscuit Bake:

Replace some or all cheese with white queso dip for a richer Tex-Mex flavor.

Low-Carb Version:

Replace biscuits with sautéed cauliflower or roasted zucchini.

COOKING Note:

Make sure your chicken mixture is not overly watery. Rotel should be drained slightly if too juicy. Too much liquid can prevent biscuits from cooking fully.

Serving Suggestions:

• Serve with a dollop of sour cream.
• Garnish with cilantro or green onions.
• Pair with a simple side salad.
• Add rice, refried beans, or Mexican street corn for a full meal.
• Top with salsa, guacamole, or sliced avocado.

Tips:

• Use rotisserie chicken to save time.
• Don’t skip cutting the biscuits—whole biscuits won’t bake evenly.
• Bake uncovered to allow biscuits to brown.
• If biscuits are still doughy, cover with foil and bake an additional 10–15 minutes.
• Letting it cool helps the casserole set properly.

Prep Time:

15 minutes

Cooking Time:

35–45 minutes

Total Time:

50–60 minutes

Nutritional Information (Approx. per serving):

Calories: 510
Protein: 27g
Sodium: 980mg

FAQs:

Do I have to use canned biscuits?

Yes. They bake into the casserole quickly and absorb flavorful sauce. Homemade biscuits may be too dense.

Can I make this ahead?

Yes. Prepare the casserole, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time.

Can I freeze it?

Yes. Freeze after baking. Thaw overnight and reheat at 350°F.

Can I make it spicy?

Add jalapeños, use spicy Rotel, or top with pepper jack cheese.

How do I prevent soggy biscuits?

Make sure the filling isn’t too watery and bake uncovered.

Conclusion:

Mexican Chicken Biscuit Casserole—traditionally known under another outdated name—is a rich, creamy, comforting dish that’s incredibly easy to make and delivers huge flavor with minimal effort. The combination of biscuits, chicken, cheese, and a creamy Tex-Mex sauce creates a warm, satisfying casserole that feels like a hug in a pan. Whether you’re feeding a family, hosting a gathering, or simply craving comfort food, this recipe is sure to become a regular favorite.

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