November 11, 2024
Review RecipeChicken Taco Casserole
This cheesy chicken taco casserole features all the delicious ingredients found in chicken tacos baked into a flavorful and easy casserole.
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This chicken taco casserole is the perfect blend of Mexican and American cuisine, and the best part is that it is so easy to make! Just layer the creamy chicken taco filling with crunchy tortilla chips and cheese, and bake until hot and bubbly; add your favorite toppings, and you’re good to go.
Chicken Taco Casserole Ingredients
This Mexican-inspired dish is a perfect combination of tender chicken, flavorful spices, and zesty salsa.
The melted cheese on top of this casserole is an added bonus that will have you reaching for seconds or even thirds!
You’ll need:
- 2 (10.5-ounce) cans of cream of chicken soup
- 1 cup of chunky-style salsa (I used PACE Mild brand)
- 4-ounce can of diced green chiles
- ½ cup of sour cream
- 1 (0.85-ounce) packet of chicken taco seasoning mix (I used Old El Paso brand)
- 3 cups of shredded white meat chicken
- 15-ounce can of seasoned black beans, drained (I used Bush’s brand)
- 3 cups of crushed tortilla chips
- 2½ cups of shredded Colby Jack cheese
- 1 cup of shredded Monterey Jack cheese
- Chopped fresh cilantro, optional garnish
PRO TIP:
Freshly shredded cheese is the best choice for this dish. Pre-shredded cheese tends to have a preservative coating that prevents it from melting quite as well.
Substitutions And Additions
CHEESE: I love the sharpness that the Monterey jack cheese adds to the casserole; however, you can also use all Colby jack cheese.
TACO SEASONING: If you can not find chicken taco seasoning, traditional taco seasoning will also work. The mild taco seasoning will be the closest in flavor to the chicken version.
SPICY: If you like more spice, you can use a medium or hot chunky salsa in this easy taco casserole.
CHIPS: My family likes when I swap out the traditional tortilla chips, and I use crushed Doritos chips instead.
CHICKEN: A large rotisserie chicken is a great option for this recipe. Pick off all the breast and thigh meat to shred. I also like to cook a large family pack of boneless, skinless chicken breasts in my instant pot. I season with salt and pepper and use chicken stock as my liquid to cook a large amount of chicken.
Once it cools, I drain the excess liquid, shred all the chicken, and bag it into portions for different weeknight meals. You can freeze the shredded chicken for up to 2 months in an airtight freezer bag.
How To Make This Chicken Taco Casserole Recipe
To make this yummy casserole, you’ll mix up the creamy sauce and combine it with black beans and shredded chicken. Spread it in your casserole dish and bake until warm and bubbling.
STEP ONE: Preheat the oven to 375°F. Spray a 9×13 casserole dish with cooking spray.
STEP TWO: In a large bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
STEP THREE: Add the shredded chicken and seasoned black beans to the bowl. Stir together to incorporate all the ingredients fully.
STEP FOUR: Layer half of the chicken mixture into the bottom of the prepared pan and spread it into an even layer.
STEP FIVE: Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
OUR RECIPE DEVELOPER SAYS
Put the tortilla chips in a Ziploc gallon bag and crush with your hands or a rolling pin.
STEP SIX: Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
STEP SEVEN: Top the entire casserole with the shredded Colby jack, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
STEP EIGHT: Bake for 30 minutes or until the cheese is bubbly.
When baking casseroles, look for bubbly and browning cheese on top, and bubbling edges. These signs indicate the dish is cooked through.
For this taco casserole recipe, the goal is to heat the already-cooked ingredients and blend the flavors. The suggested 30-minute baking time may vary depending on your oven, so keep a close eye on it.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
STEP NINE: Top the chicken taco casserole with a sprinkle of chopped fresh cilantro.
How To Serve This Taco Chicken Casserole
This chicken taco casserole should be served hot and makes an easy weeknight meal. Top individual servings with your favorite taco fixings, including a dollop of additional sour cream, a spoonful of chunky salsa, pico de gallo, guacamole, and a sprinkle of green onions.
Add a corn salad or Mexican street corn salad on the side for a little bit of extra freshness to your meal.
If you are a fan of easy casserole recipes, our Mexican casserole, and chicken fajita casserole are two more that are sure to hit the spot.
MORE CASSEROLE RECIPES
Storing This Taco Chicken Bake
This is a great make-ahead casserole that you could freeze to enjoy later when time is short.
IN THE FRIDGE: Store any leftovers of this taco chicken casserole in an airtight container in the refrigerator for up to 2 days. You will need to be mindful that the longer this casserole sits, the more the tortilla chips will absorb the extra moisture and thicken up the casserole filling.
IN THE FREEZER: Store leftovers of this easy casserole in an airtight container in the freezer for up to three months.
With layers of seasoned chicken, cheese, and tortillas, this chicken taco casserole dish is filling enough to satisfy even the heartiest appetites.
Introduce something new to your Taco Tuesday menu with this easy way to enjoy the great flavor of tacos without the fuss.
FREQUENTLY ASKED QUESTIONS
How do I know when the casserole is finished baking?
You’ll know that your taco chicken bake is finished when there are a lot of bubbles around the sides of the pan, and the top of the casserole is golden brown and slightly crispy.
Can I freeze this easy chicken taco casserole?
This tasty layered chicken taco casserole can be frozen for up to three months stored in an airtight container.
What is the best chicken to use in this cheesy chicken casserole recipe?
This taco chicken casserole works well with leftover rotisserie chicken, baked chicken breasts or thighs, or even leftover turkey.
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Chicken Taco Casserole
This cheesy chicken taco casserole features all the delicious ingredients found in chicken tacos baked into a flavorful and easy casserole.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 20.1 ounces cream of chicken soup
- 1 cup chunky-style salsa, I used PACE Mild brand
- 4 ounces diced green chilies
- ½ cup sour cream
- 0.85 ounce chicken taco seasoning (I used Old El Paso brand)
- 3 cups shredded white meat chicken
- 15 ounces seasoned black beans, drained (I used Bush’s brand)
- 3 cups crushed tortilla chips
- 2½ cups Colby jack cheese, shredded
- 1 cup Monterey jack cheese, shredded
Optional garnish
- fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray.
- In a large mixing bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
- Add the shredded chicken and seasoned black beans to the bowl. Stir together to incorporate all the ingredients fully.
- Layer half the chicken taco filling into the bottom of the prepared pan and spread it into an even layer.
- Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
- Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
- Top the entire casserole with the shredded Colby jack, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
- Bake for 30 minutes or until the cheese is bubbly.
- Top the chicken taco casserole with a sprinkle of chopped fresh cilantro.
Notes
- Freshly shredded cheese is the best choice for this dish. Pre-shredded cheese tends to have a preservative coating that prevents it from melting quite as well.
- Put the tortilla chips in a Ziploc gallon bag and crush with your hands or a rolling pin.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
Nutrition
Calories: 801kcal | Carbohydrates: 74g | Protein: 38g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1470mg | Potassium: 1174mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 4mg | Calcium: 542mg | Iron: 5mg
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Comments
Donna @ Modern on Monticello says
Who doesn’t love a delicious casserole recipe! Pinned. This post will be a feature this week. #HomeMattersParty
James says
Maybe pinto beans instead of black beans?
Lauren says
The first time I made this, my family asked me when I was making it again. It was delicious.
Laurie says
Okay I did change some things, but not the seasoning. No beans, green chilies or chips. I added a box of prepared Spanish rice and poblano peppers. I cooked up some chicken thighs because it was cheaper than a rotisserie chicken. Also did you know they make a “unsalted” cream of chicken soup?? 60g of sodium, compared to 410. Anyway, it was very good and my husband loved it. Thank you!
Valerie says
This sounds AMAZING! I want to make this weekend for grandkids. I’m on a lifetime “diet” and wondering if the 801 calories is per serving or per entire dish?
Thank you
Christine Peterson says
My husband and I loved this casserole! I followed everything to a T with the exception of adding a half to three fourths cup of frozen corn.
This casserole also freezes well. My daughter tasted it and loved it. She is now making it for her family!!
neomi says
Hi! can this be frozen? thank you
Layne Kangas says
Hi, Neomi – yes! Store leftovers of this easy casserole in an airtight container in the freezer for up to three months. Enjoy!
Mary Beth says
We loved this, but next time I would not put chips in casserole. I would serve over tortilla chips. I added a little romaine and a dollop of sour cream. Flavors are delightful!
Jenni says
My partner is super picky about chicken breast dishes but he LOVED this! What a huge hit! This is definitely going into regular rotation 🙂
Ann says
Delicious! I’m eating very low carb and this is great as a stand alone, or used as filling for enchiladas (I used low carb tortillas). I didn’t add beans but used everything else in recipe and it’s perfect!
JEANNIE WOODRING says
loved this recipe! easy and tasty!
Shelley Longgood says
Super easy with great aroma and taste! Kid friendly too!
Diana Cook says
I am wondering if you tried tortillas, either a middle layer in place of crushed tortilla chips. I was thinking possibly having them layered like bottom layer and middle layer.
Thank you!
Layne Kangas says
Hi, Diana – we haven’t tried that but I bet it would be yummy!
Darlene says
This easy recipe has become a favorite at our house. It is not fussy, and whatever you have on hand is good in it. No black beans? No problem. It’s always good, even for lunches next day.
Bettina West says
Made this tonight and it’s a keeper! Very easy to make and delicious. We added some hot sauce to give a little kick.
Claudia says
Great recipe, definitely a keeper!!
You mentioned swapping out the traditional tortilla chips, and using Doritos instead. I’m wondering which Doritos you prefer, being the traditional regular Doritos are no longer available.
Amy Cook says
Very delicious! I also added a can of corn and roasted red pepper.
Thank you for the recipe!
Laura says
My husband is a picky eater and this recipe won hands down with him. I will be making this again.
Deborah K Taylor says
Just made this a 2nd time! We love it.
I add more seasonings like seasoned salt, garlic powder, pepper plus some can corn and sm jar drained pimentos. This recipe is a definite keeper and can use as a base with your favorite add-ins.
I top when serving with more crushed tortilla chips, shredded lettuce, diced grape tomatoes 🍅 avocados 🥑 sour cream squirted in zig zags, fresh cut green onions, more salsa scattered on top like a taco 🌮 salad and topped off with squeezes of fresh lime.
Deborah Heffelfinger says
This dish was such a hit! Everyone loved it so I will be making this frequently ❣️
Nicole Anderson says
Made this for the first time tonight and it was amazing! Even my picky 4 year old said it was good and ate her entire bowl. The only thing I did different was put some olives on top before baking.