Description
This Chicken Taco Casserole is a cheesy, creamy, crowd-pleasing dish packed with bold taco flavors, hearty chicken, black beans, and crunchy corn chips—perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 4 cups cooked chicken (shredded or cubed)
- 8 ounces softened cream cheese
- 1 ounce package taco seasoning
- 10.5 ounces can cream of chicken soup
- 15 ounces can black beans (rinsed and drained)
- 10 ounces diced tomatoes and green chilies (like Rotel)
- 3 cups crushed corn chips
- 2 cups shredded cheese (about 3/4 bag)
Instructions
- Preheat oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray.
- In a large bowl, combine cooked chicken, cream cheese, taco seasoning, cream of chicken soup, black beans, and Rotel. Season with salt and pepper to taste. Stir until well mixed.
- Add half of the crushed corn chips to the bottom of the prepared dish.
- Spread the chicken mixture evenly over the chips.
- Sprinkle 1 ½ cups of shredded cheese over the chicken layer.
- Top with remaining crushed corn chips.
- Bake for 30 minutes.
- Remove from oven, add remaining ½ cup shredded cheese, and bake for an additional 5 minutes or until cheese is melted.
- Serve warm with your favorite taco toppings.
- Refrigerate leftovers for up to 3 days.
Notes
- Use rotisserie chicken to save time.
- Customize with toppings like sour cream, avocado, salsa, or jalapeños.
- Substitute cream of chicken soup with a homemade version if desired.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg