Monterey Jack Cheese
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This Monterey Jack Cheese & Chicken Casserole is a warm, satisfying dish where creamy Monterey Jack cheese melts into juicy shredded chicken, creating a cozy, flavor-packed meal that’s perfect for sharing.
This hearty dish features a delightful combination of textures—from the soft, succulent chicken to the slight crunch of colorful bell peppers and sweet corn kernels. The rice (or pasta) base absorbs the rich, savory flavors of the creamy sauce, creating a satisfying foundation for this crowd-pleasing casserole.
Originating from American Southwest cuisine, this Monterey Jack Cheese & Chicken Casserole carries subtle Mexican-inspired notes through its aromatic blend of cumin, chili powder, and green chilies.
The Monterey Jack cheese, originally developed by Franciscan friars in the Monterey region of California, melts into irresistible strings that pull with each forkful, creating that Instagram-worthy cheese-pull moment that food enthusiasts crave.
What makes this Monterey Jack Cheese & Chicken Casserole truly special is its versatility—it’s elegant enough for dinner guests yet comforting enough for a weeknight family meal. The balance of creamy sauce, seasoned chicken, and vegetables makes it a complete one-dish wonder that satisfies even picky eaters.
The golden-brown cheese crust that forms on top provides a delectable contrast to the moist, flavorful interior.
Perfect for meal prep, potlucks, or as a freezer meal for busy weeks, this Monterey Jack Cheese & Chicken Casserole represents the beautiful marriage of convenience and homemade goodness. Each bite delivers a comforting warmth that reminds you of home-cooked meals shared with loved ones, making it not just a recipe, but a memory in the making.
Timing
📌 Number of Servings: 8
⏳ Preparation Time: 25 minutes
🔥 Cooking Time: 45 minutes
🥢 Ingredients :
For the casserole:
✅ 4 cups cooked and shredded chicken (about 1.5 lbs or 3 chicken breasts)
✅ 3 cups cooked rice (or 8 oz pasta of choice, cooked)
✅ 1 tablespoon olive oil
✅ 1 medium onion, diced
✅ 2 bell peppers (any color), diced
✅ 2 cloves garlic, minced
✅ 1 can cream of chicken soup
✅ 1 cup sour cream
✅ 1 can (4 oz) diced green chilies
✅ 2 teaspoons ground cumin
✅ 1 teaspoon chili powder
✅ 1 teaspoon dried oregano
✅ 1/2 teaspoon salt
✅ 1/4 teaspoon black pepper
✅ 3 cups Monterey Jack cheese, shredded (divided)
✅ 1 cup frozen corn kernels, thawed
✅ 1/4 cup fresh cilantro, chopped (plus more for garnish)
For topping (optional):
✅ 1 cup crushed tortilla chips
✅ 2 green onions, sliced
✅ Fresh diced tomatoes
👨🍳 Instructions :
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Begin by heating a splash of olive oil in a large skillet set over medium heat. Toss in chopped onions and bell peppers, and cook them down until tender, about 5 to 6 minutes. Stir in minced garlic and let it release its aroma for around 30 seconds.
While the vegetables cook, grab a large mixing bowl. In it, whisk together cream of chicken soup, sour cream, green chilies, cumin, chili powder, oregano, salt, and pepper until smooth and well-blended.
Once the vegetables are ready, fold them into the creamy mixture along with shredded cooked chicken, rice or pasta, corn, chopped cilantro, and 2 cups of Monterey Jack cheese. Mix everything well to combine to make sure everything is coated and combined.
Evenly spread this hearty mixture into a greased baking dish. Sprinkle the remaining cup of cheese across the top. For added crunch, scatter crushed tortilla chips over the cheese if you’re using the optional topping.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. Then, uncover and continue baking for another 15–20 minutes, until the cheese is melted and slightly golden.
Allow the casserole to rest for 5–10 minutes before serving. Finish with a sprinkle of green onions, chopped tomatoes, and extra cilantro for a fresh pop of color and flavor.
💡 TIPS :
- For a time-saving option, use rotisserie chicken from the grocery store.
- The casserole can be assembled a day ahead and refrigerated before baking. If baking from cold, add about 10-15 minutes to the cooking time.
- For a spicier version, add jalapeños or use pepper jack cheese instead of regular Monterey Jack.
- This casserole freezes well. Portion it after cooling and freeze for up to 3 months.
- To keep the dish gluten-free, opt for a certified gluten-free cream of chicken soup, or prepare your own from scratch to have full control over the ingredients.
- For added texture, mix some of the tortilla chips into the casserole instead of just topping.
- Try adding black beans for extra protein and fiber.
📊Nutrition Information (per serving)
- Calories: 420
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 650mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 25g
❓ FAQ :
- What are some good cheese alternatives if Monterey Jack isn’t available? I’d love to know which options still deliver that creamy, melty goodness.? Absolutely! While Monterey Jack provides the ideal melt and mild flavor, you can substitute with cheddar, pepper jack (for more heat), or a Mexican cheese blend.
- What’s the best way to store leftovers, and how long do they last? Simply place them in an airtight container and refrigerate—they’ll remain fresh for up to four days. When ready to enjoy again, reheat in the microwave or in a 325°F oven until warmed through.
- Can I make this casserole ahead of time? Yes! You can assemble the casserole up to 24 hours ahead and refrigerate it covered. When ready to bake, allow it to sit at room temperature for 30 minutes, then bake as directed, adding about 10-15 extra minutes to the cooking time.
- Are there any simple swaps or additions I can make to give this casserole a healthier twist?You can use brown rice instead of white, low-fat sour cream and cheese, and increase the vegetable content. You might also use homemade cream soup alternative to control sodium and additives.
- What can I serve as a side dish with this Monterey Jack-Cheese & Chicken Casserole? A simple green salad, steamed vegetables, or a light coleslaw pairs well with this hearty casserole. Mexican-style corn or a fresh pico de gallo would also complement the flavors nicely.
- Can I use different vegetables in this Monterey Jack-Cheese & Chicken Casserole? Certainly! Zucchini, mushrooms, spinach, or broccoli would all work well. Just make sure to cook vegetables with high water content before adding them to avoid making the casserole watery.
- How can I make this recipe spicier? Add diced jalapeños, increase the chili powder, add a dash of cayenne pepper, or substitute part of the Monterey Jack-cheese with pepper jack cheese.
- Is there a dairy-free version of this recipe? Yes, you can use dairy-free alternatives for the sour cream (like coconut yogurt), dairy-free cream soup, and plant-based cheese substitutes that melt well.
- Can I use rotisserie chicken for this recipe? Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor. Simply remove the skin and shred the meat.
- Can I make this in a slow cooker? Absolutely, this recipe can easily be modified for the slow cooker.
Combine all ingredients except half the cheese and optional toppings, cook on low for 3-4 hours until hot throughout, then top with remaining cheese and cook until melted, about 15-20 minutes more.
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