Description
This Chicken Taco Casserole is a cheesy, flavorful, and satisfying dish made with shredded chicken, taco seasoning, cream cheese, black beans, and crushed corn chips—perfect for a quick and comforting weeknight meal.
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. Stir until well combined and season with salt and pepper to taste.
- Layer half of the crushed corn chips in the bottom of the prepared dish.
- Spread the chicken mixture evenly over the chips.
- Sprinkle 1½ cups of shredded cheese over the chicken mixture.
- Top with the remaining crushed corn chips.
- Bake for 30 minutes.
- Remove from oven, add the remaining ½ cup shredded cheese, and bake for 5 more minutes or until cheese is melted.
- Serve warm with your favorite taco toppings.
Notes
- Customize with toppings like sour cream, avocado, jalapeños, or chopped cilantro.
- Use rotisserie chicken to save time on prep.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg