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Chicken Taco Casserole


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

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

  1. Preheat oven to 350°F (177°C). Spray a 9×13 inch baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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