Chicken Taco Casserole
A hearty and delicious casserole combining chicken, beans, and cheese with a crunchy tortilla chip topping.
Equipment
- 9x13-inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 20.1 ounces cream of chicken soup
- 1 cup chunky-style salsa mild
- 4 ounces diced green chilies
- 0.5 cup sour cream
- 0.85 ounce chicken taco seasoning
- 3 cups shredded white meat chicken
- 15 ounces seasoned black beans drained
- 3 cups crushed tortilla chips
- 2.5 cups Colby jack cheese shredded
- 1 cup Monterey jack cheese shredded
- fresh cilantro chopped, optional garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cream of chicken soup, chunky salsa, diced green chilies, sour cream, and chicken taco seasoning. Stir until well mixed.
- Add the shredded chicken and drained black beans to the bowl. Mix everything together until fully combined.
- Spread half of the chicken taco filling evenly in the bottom of the prepared baking dish.
- Sprinkle 2½ cups of the crushed tortilla chips over the first layer of chicken taco filling. This adds a delightful crunch!
- Spread the remaining chicken taco filling over the crushed tortilla chips, ensuring an even layer.
- Top the casserole with the shredded Colby jack and Monterey jack cheese, followed by the remaining ½ cup of crushed tortilla chips for an extra crispy topping.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden. Keep an eye on it to prevent burning!
- Once out of the oven, sprinkle with chopped fresh cilantro for a burst of flavor.
Notes
For a spicier kick, consider using a medium or hot salsa. You can substitute the chicken with cooked ground beef for a different flavor profile. This casserole can be made ahead of time and stored in the refrigerator before baking.