Description
This Chicken Taco Casserole is a deliciously cheesy, layered dish combining shredded white meat chicken, seasoned black beans, and a creamy, tangy sauce all baked to perfection with crunchy tortilla chips and melted cheese. Ready in just 35 minutes, it’s a family-friendly meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Sauce and Filling
- 20.1 ounces cream of chicken soup
- 1 cup chunky-style salsa (e.g., PACE Mild)
- 4 ounces diced green chilies
- ½ cup sour cream
- 0.85 ounce chicken taco seasoning (e.g., Old El Paso)
- 3 cups shredded white meat chicken
- 15 ounces seasoned black beans, drained (e.g., Bush’s)
Other Ingredients
- 3 cups crushed tortilla chips
- 2 ½ cups Colby Jack cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Fresh cilantro, chopped (optional garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and make cleanup easier.
- Combine Sauce and Filling: In a large mixing bowl, stir together the cream of chicken soup, chunky salsa, diced green chilies, sour cream, and chicken taco seasoning until well combined. Then add the shredded white meat chicken and drained seasoned black beans to the mixture, stirring gently to incorporate all ingredients evenly.
- Layer Casserole: Spread half of the chicken taco filling evenly across the bottom of the prepared baking dish. This will be the first layer that forms the base of the casserole.
- Add Tortilla Chips: Evenly sprinkle 2 ½ cups of crushed tortilla chips over the layer of chicken filling to add delightful crunch and texture.
- Second Layer of Filling: Spread the remaining half of the chicken taco filling over the crushed tortilla chips layer, creating a nice even topping.
- Top with Cheese and Chips: Sprinkle the shredded Colby Jack cheese and Monterey Jack cheese evenly over the top of the casserole. Then add the remaining ½ cup of crushed tortilla chips on top of the cheese to add an extra crunch once baked.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and, if desired, garnish with freshly chopped cilantro for a burst of fresh flavor. Serve immediately while hot and enjoy!
Notes
- You can adjust the salsa’s heat level according to your preference by choosing mild, medium, or hot varieties.
- For a spicier version, add jalapeños or use spicier salsa and taco seasoning.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
- Shredded rotisserie chicken works well to save prep time.
- For added creaminess, consider adding a little shredded cream cheese or mixing it into the filling.
- This casserole pairs nicely with a fresh side salad or guacamole.
