Description
Craving a hearty, cheesy, and comforting meal? This Chicken Taco Casserole combines all your favorite taco flavors in one dish. With tender chicken, creamy cheese, and a crunchy corn chip topping, it’s a family favorite that’s as easy to make as it is delicious.
Ingredients
Scale
- 4 cups cooked chicken (shredded or cubed)
- 8 ounces cream cheese, softened
- 1 ounce package taco seasoning
- 10.5 ounces can cream of chicken soup
- 15 ounces can black beans, rinsed and drained
- 10 ounces can diced tomatoes and green chilies (like Rotel)
- 3 cups crushed corn chips
- 2 cups shredded cheese (about 3/4 bag)
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×13 inch baking dish with nonstick spray.
- In a large bowl, combine cooked chicken, cream cheese, taco seasoning, cream of chicken soup, black beans, and Rotel. Season with salt and pepper to taste. Stir until well combined.
- Add half of the crushed corn chips to the bottom of the prepared pan. Top with chicken mixture, spreading it out in an even layer. Add 1 ½ cups of shredded cheese. Top with remaining crushed corn chips.
- Bake for 30 minutes. Remove from oven, add remaining ½ cup of shredded cheese, and bake for 5 more minutes, or until cheese is melted.
- Serve warm with your favorite taco toppings. Refrigerate leftovers for up to 3 days.
Notes
- For a spicier kick, use hot Rotel or add diced jalapeños to the mixture.
- Feel free to substitute ground turkey or beef for the chicken.
- Top with sour cream, salsa, or guacamole before serving for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 508 kcal
- Sugar: 4g
- Sodium: 1414mg
- Fat: 29g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 95mg