Description

This Nacho Chicken Casserole is a fun and cheesy twist on classic nachos! A flavorful combination of chicken, black beans, and a creamy sauce is layered with crunchy tortilla chips and baked to perfection. It’s a quick and easy recipe that’s perfect for a casual weeknight dinner or a party appetizer.

Ingredients

Units Scale

2 cups coarsely chopped cooked chicken
1 (15 oz) can black beans, drained and rinsed
2 (10.75 oz) cans condensed cream of chicken soup, undiluted
1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
1 tablespoon taco seasoning
2 1/2 cups shredded Colby Jack cheese, divided
3 cups tortilla chips, crushed
1 medium tomato, seeded and diced
1/4 cup fresh cilantro, chopped
1 jalapeño, sliced

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Instructions

Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 13×9 inch baking dish.
Combine Ingredients: In a large bowl, combine cooked chicken, black beans, cream of chicken soup, Rotel, taco seasoning, and 1 cup of cheese. Mix well.
Layer Casserole: Spread 1 cup of crushed tortilla chips in the prepared baking dish. Top with the chicken mixture, then sprinkle with remaining cheese and crushed tortilla chips.
Bake: Bake for 25-30 minutes, or until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Serve: Garnish with diced tomatoes, chopped cilantro, and jalapeño slices.

Notes

Use Doritos: For a different flavor, substitute tortilla chips with crushed Doritos.
Spice it Up: Use spicy Rotel or add a drizzle of sriracha for extra heat.
Switch Up the Meat: Replace chicken with ground beef or turkey for a different protein option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg