Name: Chicken Taco Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 3 cups shredded cooked chicken; 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 1 can (15 oz) black beans, drained and rinsed; 1 packet (1 oz) taco seasoning; 3 cups crushed tortilla chips; 2 cups shredded cheddar cheese; Optional toppings: sliced jalapeños, chopped tomatoes, fresh cilantro

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This Chicken Taco Casserole is a delightful fusion of creamy, cheesy, and crunchy layers that bring together the best of Mexican flavors in a comforting bake. With shredded chicken, black beans, and a zesty taco seasoning blend, it's a dish that satisfies every craving.

Why I Love This Recipe

I love how this casserole combines the hearty goodness of chicken tacos with the ease of a one-dish meal. The layers of crushed tortilla chips, creamy chicken mixture, and melted cheese create a texture and flavor that's both comforting and exciting. It's perfect for busy weeknights or when I want to impress guests without spending hours in the kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken
Cream of chicken soup
Sour cream
Diced tomatoes with green chilies (like Rotel)
Black beans
Taco seasoning
Crushed tortilla chips
Shredded cheddar cheese
Optional toppings: sliced jalapeños, chopped tomatoes, fresh cilantro

Directions

Preheat the oven to 350°F (175°C).
In a large bowl, I combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, black beans, and taco seasoning. I mix until everything is well incorporated.
I lightly grease a 9x13-inch baking dish and spread half of the crushed tortilla chips evenly on the bottom.
I pour the chicken mixture over the chips and spread it out evenly.
I sprinkle the remaining crushed tortilla chips over the top, followed by the shredded cheddar cheese.
I bake the casserole in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Once baked, I let it cool for a few minutes before adding optional toppings like sliced jalapeños, chopped tomatoes, and fresh cilantro.

Servings and Timing

This recipe yields 8 servings. The preparation time is about 5 minutes, and the cooking time is approximately 30 minutes, making the total time around 35 minutes.

Variations

Spicy Kick: I add chopped jalapeños or a dash of hot sauce to the chicken mixture for extra heat.
Vegetarian Version: I substitute the chicken with more beans or a meat substitute like tofu crumbles.
Different Cheeses: I experiment with Monterey Jack or a Mexican cheese blend for a different flavor profile.
Add Veggies: I mix in corn, bell peppers, or onions for added texture and nutrition.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze the casserole in a freezer-safe container for up to 2 months. I make sure to cool it completely before freezing.
Reheating: I reheat individual portions in the microwave for 2-3 minutes or until heated through. For larger portions, I cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes.

FAQs

What can I use instead of cream of chicken soup?

I often use cream of mushroom or cream of celery soup as alternatives. For a homemade version, I make a roux with butter, flour, and chicken broth, then add milk to create a creamy base.

Can I make this casserole ahead of time?

Absolutely! I assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. I may need to add a few extra minutes to the baking time if it's coming straight from the fridge.

How can I make this dish gluten-free?

I use gluten-free tortilla chips and ensure that the cream of chicken soup and taco seasoning are labeled gluten-free. Many brands offer gluten-free options.

What sides go well with this casserole?

I like to serve it with a simple green salad, Mexican rice, or a side of guacamole and chips to complement the flavors.

Can I use rotisserie chicken?

Yes, using rotisserie chicken is a great time-saver. I shred the meat and use it as directed in the recipe.

Conclusion

This Chicken Taco Casserole is a versatile and satisfying dish that brings the flavors of a taco night into a convenient casserole form. Whether I'm feeding a crowd or looking for leftovers to enjoy throughout the week, this recipe never disappoints. It's a staple in my kitchen for its ease, flavor, and the smiles it brings to the dinner table.

Chicken Taco Casserole

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Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired
Diet: Gluten Free

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Description

A comforting and flavorful Chicken Taco Casserole that combines creamy, cheesy, and crunchy layers with Mexican-inspired ingredients like shredded chicken, taco seasoning, and black beans.

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, black beans, and taco seasoning. Mix well.
Lightly grease a 9x13-inch baking dish and spread half of the crushed tortilla chips on the bottom.
Pour the chicken mixture over the chips and spread it evenly.
Sprinkle the remaining crushed tortilla chips over the top, followed by the shredded cheddar cheese.
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before adding optional toppings like sliced jalapeños, chopped tomatoes, and fresh cilantro.