Taco Chicken Casserole

Chicken taco casserole on a plate topped with sour cream and toppings.

5 from 1 vote

Try this Chicken Taco Casserole for dinner this week. It’s easy to make and loaded with beans, salsa, sour cream, and of course gooey cheese and crunchy chips.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mexican

Keyword: Chicken Taco Casserole

Servings:

Calories: 491kcal

Author: Ryan Allen

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