Chicken Taco Casserole

5 from 23 votes

Chicken taco casserole with shredded or rotisserie chicken, black beans, corn, and tortilla chips. One pan, 35 minutes, slices clean on the plate.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: Mexican

Keyword: Chicken Taco Casserole Recipe

Servings:

Calories: 801kcal

Author: Stephanie Keeping

Preheat the oven to 375°F. Spray a 9x13 baking dish with a cooking spray.
In a large mixing bowl, mix together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
To the large mixing bowl, add the shredded chicken as well as the drained corn and black beans. Stir together to incorporate all the ingredients fully.
Layer half the chicken taco filling on bottom of the prepared pan. Spread it into an even layer.
Sprinkle 2 ½ cups of the crushed tortilla chips evenly over the first layer of the 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 the casserole for 30 minutes or until the cheese is bubbly.
Top the chicken taco casserole with a sprinkle of chopped fresh cilantro.

Freshly shredded cheese is the best choice for this dish, as pre-shredded cheese often has a preservative coating that keeps it from melting as smoothly.
Place the tortilla chips into a Ziploc gallon bag and crush them with your hands or a rolling pin.
Stick to mild salsa unless you want a spicier dinner.
To make this casserole fast, shred a rotisserie chicken from the grocery store.