If you love cozy, flavorful dishes that bring a fiesta right to your dinner table, then this Chicken Taco Casserole Recipe is going to become one of your absolute favorites. It’s a vibrant, comforting casserole that combines tender chicken, a creamy blend of cheese and soup, smoky black beans, and zesty diced tomatoes with green chilies—all layered on a crunchy bed of corn chips. This recipe delivers an effortless weeknight dinner or game-day snack that feels indulgent yet wholesome, and it’s packed with so much texture and flavor you won’t believe how simple it is to make.
Ingredients You’ll Need
The beauty of this Chicken Taco Casserole Recipe lies in its straightforward ingredients that work together perfectly to create a rich, savory dish with layers of texture and vibrant taste. Each component has a role, from the creamy base to the spicy, crunchy finish, ensuring every bite is full of flavor and satisfaction.
- 4 cups cooked chicken: Use shredded or cubed chicken for the perfect protein-packed base with great texture.
- 8 ounces cream cheese, softened: Adds dreamy creaminess and helps bind the casserole together.
- 1 ounce package taco seasoning: Brings authentic Southwest spice and depth to the filling.
- 10.5 ounces can cream of chicken soup: Keeps the casserole moist while adding savory richness.
- 15 ounces can black beans, rinsed and drained: Adds extra protein and a hearty, earthy note.
- 10 ounces can diced tomatoes and green chilies (like Rotel): Offers a pop of color and a zesty kick without overwhelming heat.
- 3 cups crushed corn chips: Provides delightful crunch and a touch of authentic taco flavor.
- 2 cups shredded cheese (about 3/4 bag): Melted cheese on top ensures gooey, irresistible goodness.
How to Make Chicken Taco Casserole Recipe
Step 1: Prep the Oven and Dish
Start by preheating your oven to 350°F (177°C). Prepare a 9×13 inch baking dish by spraying it generously with nonstick spray. This step makes clean-up a breeze and ensures the casserole won’t stick as it bakes to perfection.
Step 2: Mix the Filling
In a large bowl, combine the cooked chicken, softened cream cheese, taco seasoning, cream of chicken soup, black beans, and diced tomatoes with green chilies. Season with salt and pepper to taste. Stir everything together until you have a creamy, well-mixed filling that’s bursting with color and flavor.
Step 3: Assemble the Layers
Add half of the crushed corn chips to the bottom of your prepared pan—this crunchy base will add an exciting texture contrast. Spread the chicken mixture evenly over the chips, then sprinkle 1 ½ cups of shredded cheese on top. Finally, add the remaining crushed corn chips as the final crunchy layer.
Step 4: Bake the Casserole
Bake the casserole in your preheated oven for 30 minutes. Once the time is up, pull it out and sprinkle the remaining ½ cup of shredded cheese over the top. Return it to the oven for another 5 minutes, or until the cheese is melted and gorgeous golden brown on top.
Step 5: Serve Warm and Enjoy
Serve your Chicken Taco Casserole Recipe warm with your favorite taco toppings. This dish is best enjoyed fresh out of the oven for that delicious contrast of creamy filling and crunchy topping, but leftovers taste amazing too!
How to Serve Chicken Taco Casserole Recipe
Garnishes
Enhance every bite by topping your casserole with fresh garnishes like chopped cilantro, sliced green onions, diced avocado, or a dollop of sour cream. These add brightness and cool contrast to the warm, cheesy casserole.
Side Dishes
The hearty components in the Chicken Taco Casserole Recipe pair beautifully with light sides. Try serving it alongside a simple green salad with a tangy vinaigrette, Mexican rice, or a refreshing corn salad to balance the richness.
Creative Ways to Present
If you want to dress up this casserole for a party or potluck, serve it in individual ramekins or hollowed-out bell peppers to add color and keep portions neat. You can also offer a “taco bar” setup with various toppings for guests to customize their servings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Chicken Taco Casserole Recipe to an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for quick lunches or second-night dinners.
Freezing
This casserole freezes wonderfully. To freeze, assemble the casserole but do not bake it yet; wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before baking.
Reheating
To reheat, place individual portions in the microwave or warm the whole casserole in the oven at 350°F (177°C) until heated through. Cover loosely with foil to prevent over-browning and add a sprinkle of cheese on top to refresh the gooey goodness.
FAQs
Can I use fresh tomatoes instead of canned diced tomatoes and green chilies?
Yes, fresh tomatoes can work great if you prefer. Just dice them finely and mix in some chopped fresh chilies or a pinch of chili powder to maintain that signature flavor.
Is it possible to make this Chicken Taco Casserole Recipe vegetarian?
Absolutely! Swap the chicken for additional beans, corn, or tofu, and use vegetable broth or a vegetarian cream soup alternative. The casserole will still be hearty and delicious.
What other cheeses work well in this recipe?
Cheddar is classic here, but you can get creative with Monterey Jack, pepper jack for a kick, or a Mexican cheese blend to keep things authentic and melty.
Can I make this casserole spicy?
Definitely! Add diced jalapeños to the filling, use spicy taco seasoning, or top with hot sauce to ramp up the heat to your liking.
How do I know when the casserole is done baking?
It’s ready when the cheese is melted and bubbly, the edges are slightly golden, and the casserole is heated through. A fork inserted in the center should come out warm with no cold spots.
Final Thoughts
This Chicken Taco Casserole Recipe is a true crowd-pleaser that delivers comfort, flavor, and simplicity in every bite. Whether you’re feeding a family, hosting friends, or looking for a satisfying meal prep option, this recipe is bound to become a go-to favorite. So grab your ingredients, get cozy, and enjoy the magic of this wonderfully tasty casserole!
Print
Chicken Taco Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 to 6.6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This Chicken Taco Casserole is a flavorful and comforting dish combining shredded chicken, creamy cheese, and zesty taco seasonings layered with crunchy corn chips and melted cheese. Perfect for a family dinner, this easy-to-make casserole bakes to golden perfection with layers of savory ingredients and a crispy topping.
Ingredients
Chicken Mixture
- 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)
- Salt and pepper, to taste
Toppings & Base
- 3 cups crushed corn chips
- 2 cups shredded cheese (about 3/4 bag), divided
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the cooked chicken, softened cream cheese, taco seasoning, cream of chicken soup, black beans, and diced tomatoes with green chilies. Season with salt and pepper to taste. Stir all ingredients together until well combined and creamy.
- Assemble Casserole: Spread half of the crushed corn chips evenly on the bottom of the prepared baking dish. Pour and spread the chicken mixture evenly over the corn chips. Sprinkle 1 ½ cups of shredded cheese evenly over the chicken layer. Top this with the remaining crushed corn chips, distributing them evenly to form a crunchy layer.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes. After 30 minutes, remove from the oven, sprinkle the remaining ½ cup of shredded cheese on top, and return to the oven for an additional 5 minutes or until the cheese has melted completely and the casserole is bubbly.
- Serve: Remove from the oven and let it cool slightly. Serve warm with your favorite taco toppings such as sour cream, salsa, or guacamole. Store any leftovers in the refrigerator for up to 3 days.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- If you prefer a spicier casserole, add jalapeños or use a spicy taco seasoning.
- For a gluten-free option, ensure the taco seasoning and corn chips are certified gluten-free.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
- To save time, you can omit the cream cheese and increase the cream of chicken soup for a lighter texture.
