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Chicken Taco Casserole Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish (can also be a main dish)
  • Cuisine: American

Description

This Chicken Taco Casserole is a quick and easy dish perfect for a weeknight meal. Layers of seasoned chicken, black beans, a creamy sauce, and crunchy tortilla chips are topped with melted cheese for a comforting and flavorful casserole.

Ingredients

Units Scale
  • 20.1 ounces cream of chicken soup
  • 1 cup chunky-style salsa (I used PACE Mild)
  • 4 ounces diced green chilies
  • 1/2 cup sour cream
  • 0.85 ounce chicken taco seasoning (I used Old El Paso)
  • 3 cups shredded white meat chicken
  • 15 ounces seasoned black beans, drained (I used Bush’s)
  • 3 cups crushed tortilla chips
  • 2 1/2 cups Colby Jack cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat and Prep: Preheat oven to 375°F. Spray a 9×13 inch baking dish with cooking spray.
  2. Combine Sauce and Filling: In a large mixing bowl, stir together the cream of chicken soup, salsa, green chilies, sour cream, and chicken taco seasoning. Add the shredded chicken and drained black beans. Stir to combine.
  3. Layer Casserole:
    • Spread half of the chicken taco filling in the bottom of the prepared baking dish.
    • Sprinkle 2 ½ cups of crushed tortilla chips evenly over the filling.
    • Spread the remaining chicken taco filling over the tortilla chips.
  4. Top with Cheese and Chips: Top the casserole with the shredded Colby Jack cheese, Monterey Jack cheese, and the remaining ½ cup of crushed tortilla chips.
  5. Bake: Bake for 30 minutes, or until the cheese is bubbly and melted.
  6. Garnish and Serve: Garnish with chopped fresh cilantro, if desired, and serve immediately.

Notes

  • Freshly shredded cheese melts best. Pre-shredded cheese may have a coating that inhibits melting.
  • Crush tortilla chips in a Ziploc bag using your hands or a rolling pin.
  • Oven temperatures can vary. Keep an eye on the casserole to ensure it doesn’t burn.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 450
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/chicken-taco-casserole-recipe/