Description
This easy, cheesy Chicken Taco Casserole is the ultimate comfort food mashup of taco night and cozy casserole vibes. With tender shredded chicken, creamy salsa sauce, black beans, crushed tortilla chips, and a generous layer of melted cheese, it’s a weeknight dinner win your whole family will request again and again.
Ingredients
20.1 oz cream of chicken soup
1 cup chunky-style salsa (e.g. PACE Mild)
4 oz diced green chilies
½ cup sour cream
0.85 oz chicken taco seasoning (e.g. Old El Paso)
3 cups shredded white meat chicken
15 oz seasoned black beans, drained (e.g. Bush’s)
3 cups crushed tortilla chips
2½ cups shredded Colby jack cheese
1 cup shredded Monterey jack cheese
Optional: chopped fresh cilantro for garnish
Instructions
Preheat oven to 375°F and lightly spray a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, combine the cream of chicken soup, salsa, diced green chilies, sour cream, and taco seasoning. Mix well.
Fold in the shredded chicken and black beans until evenly incorporated.
Spread half of the mixture into the prepared dish.
Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer.
Top with the remaining chicken mixture.
Add Colby jack and Monterey jack cheeses over the top, then finish with the remaining ½ cup of crushed tortilla chips.
Bake for 30 minutes, until the cheese is bubbly and golden.
Remove from oven, sprinkle with fresh cilantro, and serve hot.
Notes
Rotisserie chicken is a great shortcut!
Want more spice? Use hot salsa or add jalapeños.
Great for leftovers and reheats beautifully.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 1010 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg