Flavor-Packed Chicken Taco Casserole: A Tex Mex Delight!
2024-08-30
This easy Chicken Taco Casserole combines all the flavors of classic chicken tacos, only made into a flavor packed casserole! The perfect Tex Mex meal for any occasion! With a creamy chicken taco filling, crushed tortilla chips, cheesy layers throughout, and any toppings desired, this casserole is bound to be a new family favorite!
Since casseroles are one of my favorite things to make when the weather gets cooler, and I LOVE tacos, why not combine the two into one tasty recipe? Easy to make, loaded with flavor, and pure comfort food! You can add your favorite taco fixings and serve this on Taco Tuesday or make this anytime guests come over!
Why You’ll Love this Chicken Taco Bake
Perfect for busy weeknights– this casserole comes together in only about 10 minutes. Add in the cook time and you are eating in about 40 minutes!
Great for a crowd– the recipe as is feeds about 8 people, however, you can easily double the recipe to make two pans and feed a crowd.
Can be prepped ahead of time– save time and prep this in the morning. Come dinnertime, place in oven and you are set!
Plenty of options to make this your own– you can change up the cheese, use ground beef, or add as many tasty toppings desired.
Cream of Chicken Soup- feel free to use reduced fat, low sodium, or make a homemade version
Sour Cream- you can also use plain Greek yogurt if desired
Rotel- I use Mild, but if you like to heat things up, go with spicy
Black Beans- rinsed and drained
Mexican Corn- drained, you can find this by the canned corn, feel free to use sweet corn in you can’t find Mexi-corn
Taco Seasoning- 1 packet, or your own homemade taco seasoning
Chicken- boneless, skinless chicken breast cooked and shredded or diced into small cubes. You can use chicken breasts, chicken tenderloins, rotisserie chicken, or ground chicken. Whatever you choose, you want it cooked and shredded/diced before using in the casserole.
Tortilla Chips- any brand, crushed
Cheese- shredded Mexican Cheese or shredded Cheddar cheese is best,
Toppings- see options below
Toppings and Variations
Instead of chicken, you can use ground beef and make this a Beef Taco Casserole.
Use a Rotisserie Chicken to save on time.
Pinto Beans can be used in place of black beans.
Add about 1 teaspoon garlic powder, black pepper, chili powder, or onion powder for additional flavor.
You can use sliced up tortillas in place of the crushed chips if desired. You won’t get the same crunchy texture, but it will still taste great.
For toppings, you can use sour cream, Pico de Gallo, lime slices, green onions, jalapeno peppers, black olives, onions, sliced avocado, chopped fresh Cilantro, diced green chiles, diced tomatoes, or salsa.
Use Fritos or Doritos in place of the crushed tortilla chips.
Preheat oven to 375 degrees and grease a 9×13 baking dish.
Make the Chicken Mixture. In a large bowl, stir together the cream of chicken soups, sour cream, Rotel, beans, corn, taco seasoning mix, and chicken.
Layer the Casserole. Spread half the crushed chips on the bottom of the casserole dish. Spread half the chicken mixture on top of crushed chips followed by 1 cup cheddar cheese. Repeat layers one more time ending with remaining cheese on top.
Bake and Serve. Place pan into preheated oven and bake for about 30 minutes, or until bubbly and cheese is starting to turn golden brown. Remove from oven and serve with desired toppings.
This cheesy Chicken Taco Bake is a great meal prep idea as it can easily be prepared ahead of time (just note that the chips will get a but soft).
Fridge: once fully cooled, store any leftovers in an airtight container for up to 3 days in your refrigerator. The tortilla chips won’t be crunchy once reheated, but the flavor will still be great. Or you can add additional crushed chips on top after heated.
Freezer: allow leftovers to fully cool and place in a freezer safe container up to 3 months. Allow to thaw overnight and reheat in the microwave.
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