This Chicken Taco Casserole brings the bold flavors of Mexican cuisine to your table in just 45 minutes. Juicy shredded chicken mingles with zesty spices, creamy cheese, and a hearty layer of tortilla chips for the ultimate comfort-food twist. Every bite offers a satisfying crunch, melty goodness, and a burst of smoky, tangy, and savory flavors. It’s a meal that’s as effortless as it is delicious, perfect for busy weeknights or casual gatherings.
Loaded with protein and fiber, this dish is both filling and nutritious, balancing indulgence with wholesome ingredients. The golden, bubbly top layer and warm, gooey center create a feast for the eyes and the palate. Serve it fresh from the oven for a crowd-pleasing dish that everyone will love.
What You’ll Need for Chicken Taco Casserole
- 21.5 ounces cream of chicken soup (2 cans, 10.75 oz each)
- 1 ½ cups sour cream (light or full-fat, your choice)
- 14 ounces diced tomatoes with green chilis (1 can, like Ro-tel)
- 15 ounces black beans (1 can, rinsed and drained)
- 1 ounce taco seasoning (1 packet, or use homemade seasoning)
- 4 boneless, skinless chicken breasts (cooked and shredded; rotisserie chicken works too)
- 13 ounces tortilla chips (1 bag, crushed; use your favorite brand)
- 2 cups shredded cheddar cheese (divided; Monterey Jack or a blend works well too)
How to Make Chicken Taco Casserole
- Preheat your oven to 350℉ and lightly grease a 9 x 13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, diced tomatoes, black beans, taco seasoning, and shredded chicken. Mix well and set aside.
- Crush the tortilla chips (use your hands or a bag for easy crushing) and spread half of them evenly on the bottom of the prepared baking dish.
- Spread half of the chicken mixture over the crushed chips. Sprinkle 1 cup of shredded cheese on top.
- Repeat the layers: add the remaining crushed chips, the rest of the chicken mixture, and finish with the remaining 1 cup of cheese.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Let cool for 5 minutes before serving. Enjoy your delicious, cheesy Chicken Taco Casserole!
Spice It Up: Sauce and Topping Ideas
Elevate your Chicken Taco Casserole with a drizzle of _cream chipotle sauce_ or a dollop of guacamole on top. For a fresh twist, add sliced avocado, chopped cilantro, or a squeeze of lime juice just before serving. You can also serve it with a side of salsa or a spoonful of pico de gallo for an extra kick of flavor.
Perfect Pairings: Serving Suggestions
This casserole pairs wonderfully with a crisp green salad tossed with a tangy lime vinaigrette or a side of Mexican-inspired corn on the cob. For a heartier meal, serve it with warm tortillas or a bowl of cilantro-lime rice. Don’t forget a cold glass of iced tea or a zesty margarita to round out the meal!
Make It Yours: Recipe Variations
Feel free to swap out the chicken for ground beef or shredded pork for a different protein option. If you’re looking for a vegetarian version, substitute the chicken with an extra can of black beans or some sautéed bell peppers and zucchini. For a spicier kick, use hot taco seasoning or add a diced jalapeño to the mix.
Save Time: Quick Prep Tips
Use a rotisserie chicken or pre-cooked shredded chicken to cut down on prep time. If you’re in a hurry, you can also skip crushing the chips with your hands and give the bag a few gentle presses for a quicker alternative. Prepping the ingredients the night before can also make assembling the casserole a breeze.
From Fridge to Table: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or in the oven at 350°F for about 10 minutes, until heated through. If the chips lose their crunch, sprinkle a few fresh ones on top before serving.
Chicken Taco Casserole
Ingredients
- 21.5 ounces cream of chicken soup 2 (10.75 oz cans)
- 1 ½ cups sour cream
- 14 ounces diced tomatoes with green chilis 1 can, (we used Ro-tel)
- 15 ounces black beans 1 can (rinsed and drained)
- 1 ounce taco seasoning 1 packet
- 4 boneless, skinless chicken breasts cooked and shredded
- 13 ounces tortilla chips 1 bag
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350℉.
- Lightly grease a 9 x 13 inch pan.
- In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
- Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan
- Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
- Bake for 30 minutes, until bubbly and cheese is starting to brown.