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.
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
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.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Make ahead and refrigerate up to 24 hours before baking.
- Substitute with cream of mushroom or celery soup if desired.
- For a gluten-free version, use certified gluten-free chips and soup.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
