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Chicken Taco Casserole Recipe

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4 from 15 reviews

This Chicken Taco Casserole combines creamy, cheesy, and spicy flavors in a comforting layered dish that’s perfect for a quick family dinner or a casual get-together. Featuring shredded white meat chicken, black beans, corn, and a blend of seasoned cheeses all baked together with cream of chicken soup and salsa, this casserole is a flavorful Mexican-inspired meal that’s both hearty and easy to prepare.

Ingredients

Main Ingredients

  • 20.1 ounces cream of chicken soup
  • 1 cup chunky-style salsa (PACE Mild recommended)
  • 4 ounces diced green chilies
  • ½ cup sour cream
  • 0.85 ounce chicken taco seasoning (Old El Paso brand suggested)
  • 3 cups white meat chicken, shredded
  • 15 ounces seasoned black beans, drained (Bush’s brand preferred)
  • 15 ounces corn kernels, drained
  • 3 cups crushed tortilla chips
  • 2½ cups Colby jack cheese, shredded
  • 1 cup Monterey jack cheese, shredded

Optional Garnish

  • Fresh cilantro, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the casserole evenly once assembled.
  2. Mix Creamy Base: In a large bowl, combine the cream of chicken soup, chunky salsa, diced green chilies, sour cream, and chicken taco seasoning. Stir well until all ingredients are fully incorporated to create the casserole’s flavorful sauce.
  3. Add Chicken and Veggies: Fold shredded white meat chicken, drained black beans, and drained corn kernels into the creamy mixture. Stir gently to distribute the ingredients evenly without breaking up the chicken too much.
  4. Assemble Casserole Layers: Lightly grease a 9×13 inch baking dish. Spread a thin layer of crushed tortilla chips on the bottom of the dish to form the base layer. Pour half of the chicken mixture over the chips and spread evenly. Sprinkle half of the shredded Colby jack and Monterey jack cheese over the mixture. Repeat with another layer of crushed tortilla chips, followed by the remaining chicken mixture and the rest of the cheese on top.
  5. Bake: Place the casserole in the oven and bake uncovered for 30 to 35 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  6. Garnish and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped cilantro before serving for a fresh burst of flavor and color.

Notes

  • For extra heat, use a spicy salsa or add jalapeños along with the green chilies.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this dish lower in fat, consider using reduced-fat sour cream and cheese.
  • Crushed tortilla chips can be substituted with tortilla strips or crushed corn chips if preferred.
  • This casserole pairs well with a side of guacamole or a fresh green salad for a complete meal.

Find it online: https://cookedbysarah.com/chicken-taco-casserole-recipe/