Chicken Taco Casserole is the perfect way to jazz up Mexican night! It’s a flavorful meal that is baked to perfection in a single pan. We like to make this meal when we’re short on time because there is hardly any hands-on time needed in the kitchen. It’s best for a busy weeknight or when you don’t want to cook.
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We use precooked chicken as the shortcut here. It’s the ultimate time saver without sacrificing flavor. The other ingredients are bold and add balance to the dish. It’s creamy and hearty. Even your kids will love it!
If you like easy casserole recipes, you will love our Chicken and Stuffing Casserole and this quick and easy Chicken Noodle Casserole.
Why You’ll Love Taco Chicken Casserole Recipe
- Weeknight favorite: This is a fantastic meal to make during the work week. It’s so easy to prepare and everyone loves it especially for Taco Tuesday!
- Customizable recipe: Try different flavors and varieties of salsa and tortilla chips (to name a few) to make this recipe your own.
- One pan meal: This entire recipe is baked in one pan for convenience and easy cleanup.
Ingredients
You will need basic ingredients for this recipe, many of which are shelf stable so I like to keep extra in the pantry so I can make this layered chicken taco casserole with tortilla chips anytime.
- Chicken: We like to use precooked chicken like rotisserie chicken. It’s easy to shred it off the bone and add it to the mixture. You may also cook and shred chicken breasts if you prefer.
- Salsa: Any brand and variety of salsa would work great. If you like heat, choose a spicy salsa. Otherwise, a mild flavor is fine, too.
- Sour cream: This makes the filling perfectly creamy. It also adds moisture to the chicken.
- Taco seasoning: A quick and easy way to get flavor into your taco chicken casserole.
- Green chiles: To brighten up your meal, diced green chiles are perfect. They also add subtle heat.
- Black beans: Ensure you drain the beans before adding them to avoid making the casserole runny. Pinto beans are a great substitute, too.
- Cheddar cheese: We love the sharp flavor but feel free to use a fiesta or taco blend instead.
- Tortilla chips: This adds the perfect amount of crunch to add contrast to the soft texture of this taco casserole.
- Toppings: The possibilities are endless! We went with tomatoes, green onions, and chopped black olives.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground chicken taco casserole: Swap shredded chicken for ground chicken for a different texture.
- Vegetarian taco casserole: Add more beans instead of the chicken for a vegetarian version.
- Spicy taco casserole: Turn up the heat! Add diced jalapenos instead of green chiles and your favorite hot sauce.
How to Make Chicken Taco Casserole
Here are the instructions on how to make this layered taco casserole. To get started, ensure that you preheat your oven to 350 degrees F and spray your 9x13 casserole dish with cooking spray.
Step 1: Make the chicken mixture. Combine the shredded chicken with salsa, sour cream, taco seasoning, chiles, beans, and a cup of cheese in a large bowl. Stir until the ingredients are well mixed.
Step 2: Add the chips. Sprinkle half of the crushed tortilla chips into the bottom of the prepared casserole dish.
Step 3: Layer with chicken. Spread all of the chicken mixture evenly over the chips. Then, top the casserole with the rest of the crushed chips.
Step 4: Top with cheese and bake Top the casserole with the rest of the shredded cheese. Put it in the oven and bake it for 30-35 minutes or until the cheese is fully melted and the casserole is bubbling.
Step 5: Serve. Enjoy with your favorite toppings!
Hint: Let it rest!
We like to let the casserole rest for 5-10 minutes after baking to make serving easier.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze this casserole for up to 3 months tightly covered with plastic wrap.
- Reheating: To reheat a singular portion, place it in the microwave for 1-2 minutes or until heated through.
- Make Ahead: You may prepare this easy chicken taco casserole with tortillas up to 24 hours in advance. Place it in the refrigerator until you are ready to cook and serve it. Let it sit on the counter for 30 minutes before baking. You may need to cook slightly longer since all the ingredients are cold.
Serving Suggestions
- Some delicious sides that go great with this taco casserole are this traditional Mexican Rice, Authentic Pico de Gallo, and these zesty Cowboy Beans.
- We love drizzling some of this Smoked Queso Dip over the top of a portion of this meal for extra cheesy flavor. Our 7 Layer Dip also makes a great side dish.
- Finish the experience with a delicious fruity dessert like Fruit Pizza Cookies or Strawberry Jello Poke Cake.
Expert Tips
- Use foil: Oven temperatures can vary slightly so you may cover this casserole with foil for the first 20 minutes of cooking time and then remove it during the last few minutes for color.
- Try Greek yogurt: Swap the sour cream for Greek yogurt for a slightly healthier version.
- Make a double batch: Make a double batch and freeze the extra for another night!
Recipe FAQs
Sure! Just ensure the cans are fully drained before you add the chicken to the other ingredients so the filling doesn’t become watery.
A great to enjoy this casserole is to bake it without the crushed chips and serve the chips on the side. We like to scoop up this casserole and eat it like a dip!
If you overbake the casserole, it can dry out. Only bake it until the cheese is melted and slightly brown and the filling is hot.
More Delicious Taco Recipes
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Taco Chicken Casserole
Ingredients
- 3 cups cooked and shredded chicken I used rotisserie chicken
- 16 ounces salsa
- 1 ½ cups sour cream
- 1 ounce packet taco seasoning
- 4 ounces can diced green chilies
- 15 ounces black beans drained and rinsed
- 2 cups cheddar cheese grated and divided
- 13 ounce bag tortilla chips crushed and divided
- ⅓ cup tomatoes diced
- 4 green onions diced
- ⅓ cup olives sliced
Instructions
- Preheat the oven to 350℉ and coat a 9 X 13 baking dish with a non-stick cooking spray. Then, set aside.
- In a large bowl, add shredded chicken, salsa, sour cream, taco seasoning, green chilies, black beans, and 1 cup of cheese. Mix until well incorporated.
- Layer half of the crushed tortilla chips on the bottom of the prepared baking dish.
- Spread chicken mixture over the crushed chips and top with remaining chips.
- Top with remaining cheese and bake for 30-35, or until cheese is melted and casserole starts to bubble.
- Before serving, top with tomatoes, green onions, and olives.
Notes
- Use foil: Oven temperatures can vary slightly so you may cover this casserole with foil for the first 20 minutes of cooking time and then remove it during the last few minutes for color.
- Try Greek yogurt: Swap the sour cream for Greek yogurt for a slightly healthier version.
- Make a double batch: Make a double batch and freeze the extra for another night!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This is a great way to switch up taco night. I hope your family enjoys it as much as mine does.