Cheesy Chicken Taco Casserole
A hearty and comforting casserole that's perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 20.1 ounces cream of chicken soup
- 1 cup chunky-style salsa such as PACE Mild brand
- 4 ounces diced green chilies
- 0.5 cup sour cream
- 0.85 ounce chicken taco seasoning such as Old El Paso brand
- 3 cups shredded white meat chicken
- 15 ounces seasoned black beans drained (such as Bush’s brand)
- 3 cups crushed tortilla chips
- 2.5 cups shredded Colby jack cheese
- 1 cup shredded Monterey jack cheese
- none fresh chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9x13 baking dish with cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning. Mix thoroughly to ensure all ingredients are well blended.
- Add the shredded chicken and seasoned black beans to the bowl, mixing well to combine all ingredients. This will create a hearty filling for your casserole.
- Spread half of the chicken taco filling evenly in the bottom of the prepared baking dish. This layer provides a solid base for the dish.
- Sprinkle 2 1/2 cups of crushed tortilla chips over the first layer of chicken taco filling. The chips add a delightful crunch.
- Spread the remaining chicken taco filling over the layer of crushed tortilla chips. Make sure it covers the chips completely.
- Top the casserole with the shredded Colby jack and Monterey jack cheese, and sprinkle the remaining 1/2 cup of crushed tortilla chips on top for added crunch.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden. Keep an eye on it to prevent over-browning.
- Once baked, garnish the chicken taco casserole with a sprinkle of chopped fresh cilantro for a pop of color and flavor.
Notes
For added flavor, consider adding sliced jalapeños or diced tomatoes on top before baking.