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!
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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!
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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.
Chicken Taco Casserole Ingredients
For exact recipe ingredient amounts and step by step directions, see printable recipe card below.
- 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.
How to make this Chicken Taco Casserole Recipe
- 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.
What to serve with this Layered Chicken Taco Casserole
This bake is a meal in itself, but it also pairs perfectly with several great options!
- Homemade Guacamole– you can serve this as an appetizer beforehand, add a scoop on top, or serve with some chips and dip as a side.
- Mexican Rice– whether you go the Instant Pot route, or use a skillet, this is a tasty addition.
- Easy Mexican Street Corn Casserole– again, serve on the side, or add a scoop on top, such incredible flavor!
- A simple side salad- if you’re like me and want to keep things easy, simply grab a bagged salad kit from the store.
How to store Taco Chicken Bake
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.
Frequently Asked Questions
Can I make Taco Chicken Casserole with canned chicken?
Although you CAN, I don’t recommend it. Canned chicken has a different texture and won’t be as “hearty”. It has a more “wet” texture”.
What is the best chicken to use for this easy chicken taco bake?
I love taking a shortcut and using Rotisserie chicken in mine. However, if I have leftover chicken from a previous meal, I will freeze it and pull it out for meals just like this one.
What is the best way to make shredded chicken?
I love using my slow cooker to make shredded chicken. Simply add as much chicken as needed to your slow cooker along with 1-2 cups chicken broth and any seasoning desired. If I am making it to freeze for later, I will use an all-purpose seasoning. If I’m making the chicken for Tex Mex meals, I use taco or fajita seasoning. Cook on low for about 6-8 hours, or high for about 4 hours. Shred using two forks and once cooled, you can freeze in a freezer safe bag/container until ready to use.
More Delicious Recipes You’ll Love
Jalapeno Popper Chicken Casserole– this creamy and delicious Jalapeno Popper Chicken Casserole combines all the flavors of cream cheese stuffed jalapenos with a classic pasta filled chicken casserole! A quick and easy dinner option perfect any night of the week!
Cheesy Mexican Chicken Spaghetti– a Tex Mex version of classic Chicken Spaghetti Casserole! A quick and easy casserole perfect for busy weeknights or having guests over! Creamy pasta with shredded chicken, salsa, taco seasoning, shredded cheese, and more! Comfort food at its finest!
Taco Cornbread Casserole– made using taco seasoned ground beef, chili beans, and cheese, all under a layer of Jiffy cornbread! Perfect for busy weeknight dinners, this simple casserole is comfort food at its finest! Add your favorite toppings and dinner is served!
Frito Pie Casserole– easy to make and a terrific weeknight meal! A classic Tex Mex dish made with ground beef, taco or chili seasonings, cheese, and Fritos that’s perfect for a quick dinner option any night of the week. Make this “walking taco casserole” for dinner or fun, easy game-day food!
Mexican Stuffed Shells Recipe– combine classic stuffed shells with a Mexican flair! This stuffed shells recipe is packed with flavor and quick to prepare! Taco seasoned ground beef combined with cream cheese and stuffed into jumbo pasta shells! With an incredible enchilada sauce mixture on top, this cheesy dish is a family favorite!
Southwestern Chicken Quesadillas– easy to make and fully customizable, these quesadillas are perfect anytime!
This cheesy Chicken Taco Casserole is a delicious Tex-Mex dish that is sure to please any palate. With its flavorful combination of tender chicken, zesty spices, and cheesy goodness, this casserole offers a satisfying meal option for busy weeknights or casual gatherings with friends and family. Whether enjoyed as a main course or served alongside other Mexican-inspired dishes, the chicken taco casserole brings together the rich flavors of traditional tacos in an easy-to-make and crowd-pleasing format. So why not give it a try? Your taste buds will thank you! If you try it, be sure to comment below and let me know what you think!
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Easy Chicken Taco Casserole Recipe
Equipment
Ingredients
- 2 cans cream of chicken soup 10.5 oz cans
- 1 ½ cups sour cream
- 1 can Rotel
- 1 can black beans rinsed and drained
- 1 can Mexi-corn drained
- 3 tablespoon taco seasoning
- 1 ½ lbs chicken cooked and shredded or diced
- 2 cups Mexican cheese shredded
- 1 bag tortilla chips crushed
- Toppings of choice- sour cream, avocado, salsa, tomato, black olives, etc.
Instructions
- Preheat oven to 375 degrees and grease a 9x13 baking dish.
- In a mixing bowl, combine the cream of chicken soups, sour cream, Rotel, black beans, corn, taco seasoning, and cooked chicken. Set aside.
- Crush tortilla chips in a Ziploc bag and spread half the crushed chip mixture onto the bottom of the greased pan.
- Spread half the chicken mixture on top of the crushed chips followed by 1 cup shredded cheese.
- Repeat layers one time ending with the remaining cheese on top.
- Place pan into preheated oven and bake for about 30 minutes, or until bubbly and cheese is golden brown.
- Remove from oven and serve with desired toppings.
Kari Mayfield says
can i make the day before?
Kristin says
Absolutely! That works great and is a great time saver! Enjoy!
Pat says
what kind of cheese? How much? didn’t see if recipe
Kristin says
Oops, sorry about that, I used shredded Mexican cheese, about 2 cups. I have corrected the recipe! Hope you enjoy!
Stefi Flanders says
How much (in ounces) is a bag of tortilla chips? We buy the large family size.
Kristin says
That works great as there is no specific amount needed, however, we tend to use the 12 ounce bag of Tostitos and crush the bag. Party size works great too, I love the chips addition, so you can’t have too much! Enjoy!