Here’s a full, flavorful Chicken Taco Casserole recipe that’s layered with seasoned chicken, creamy cheese, beans, corn, and tortilla chips or tortillas — baked until bubbling and golden. It’s a crowd-pleasing dish that’s perfect for weeknights or parties!
Chicken Taco Casserole
Serves: 6–8
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
For the Chicken Mixture:
- 2–3 cups cooked, shredded chicken (rotisserie works great)
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (1 oz) packet taco seasoning OR 2 tbsp homemade taco seasoning
- 1/2 cup water or chicken broth
Creamy Layer:
- 1 (10 oz) can cream of chicken soup (or use sour cream as a substitute)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 cup shredded cheddar or Mexican blend cheese
Base and Topping:
- 3–4 cups crushed tortilla chips or 6 small flour/corn tortillas, cut into strips
- 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: chopped green onions, diced tomatoes, sliced olives, jalapeños, avocado, cilantro, lime wedges
Instructions:
1.
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2.
Sauté Vegetables:
Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent (about 4–5 minutes). Add garlic and cook another 30 seconds.
3.
Make Chicken Filling:
Add shredded chicken to the skillet along with the taco seasoning and 1/2 cup of water or broth. Stir well to coat. Then add black beans, corn, and Rotel (diced tomatoes with green chiles). Simmer for 5–10 minutes until thickened slightly. Remove from heat.
4.
Mix the Creamy Layer:
In a bowl, combine the cream of chicken soup, sour cream, and 1 cup of shredded cheese. Stir until smooth.
5.
Layer the Casserole:
- Layer 1: Spread half of the crushed tortilla chips (or half the tortilla strips) in the bottom of the baking dish.
- Layer 2: Spoon half the chicken mixture over the chips.
- Layer 3: Spread half of the creamy cheese mixture over the chicken layer.
- Repeat: Add another layer of crushed chips, the rest of the chicken mixture, and the remaining creamy mixture.
6.
Top with Cheese:
Sprinkle the remaining 1½ cups of shredded cheese evenly over the top.
7.
Bake:
Cover with foil and bake for 25 minutes. Then uncover and bake an additional 10–15 minutes, until hot and bubbly and the cheese is melted and golden.
8.
Serve:
Let it rest for 5–10 minutes. Top with optional garnishes like:
- Chopped green onions
- Sliced avocado or guacamole
- Fresh cilantro
- Sour cream or salsa
- Lime wedges
Tips & Variations:
- Make it spicier: Add chopped jalapeños, a dash of hot sauce, or use spicy Rotel.
- Veggie add-ins: Bell peppers, zucchini, or spinach can be sautéed with the onions.
- Make ahead: Assemble the casserole earlier in the day and refrigerate until ready to bake.
- Freezer friendly: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Would you like a low-carb version using cauliflower rice instead of chips or tortillas?