Cheesy Chicken Taco Casserole
An easy and delicious casserole that combines the flavors of nachos and tacos with layers of chicken, cheese, and tasty ingredients. Perfect for families and gatherings!
Ingredients
Casserole Base
- 20.1 ounces cream of chicken soup Use canned or homemade
- 1 cup chunky-style salsa Your choice of heat
- 4 ounces diced green chilies Canned or fresh
- 1/2 cup sour cream Can be substituted with Greek yogurt
- 0.85 ounce chicken taco seasoning Adjust to taste
- 3 cups shredded white meat chicken Use cooked chicken
- 15 ounces seasoned black beans Rinse and drain before using
Topping
- 3 cups crushed tortilla chips For layering
- 2 1/2 cups Colby Jack cheese Shredded
- 1 cup Monterey Jack cheese Shredded
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken soup, salsa, diced green chilies, sour cream, and chicken taco seasoning. Mix well.
- Add the shredded chicken and black beans to the mixture and stir until combined.
Assembly
- In a greased baking dish, layer half of the crushed tortilla chips on the bottom.
- Pour the chicken mixture over the tortilla chips, spreading it evenly.
- Top with the remaining tortilla chips, followed by the Colby Jack and Monterey Jack cheeses.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Use cooked rotisserie chicken to save time. You can add other vegetables like corn or bell peppers for added nutrition and flavor. For a spicier kick, use a hotter salsa or add jalapeños to the chicken mixture. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.