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Chicken Taco Casserole is a cheesy, easy weeknight dinner packed with seasoned chicken and taco flavors. A family-friendly comfort meal ready in no time.
If taco night and comfort food had a delicious mashup, it would be this Chicken Taco Casserole. It’s loaded with seasoned chicken, melty cheese, and all your favorite Tex-Mex flavors baked together in one easy dish.
The best part? It’s incredibly customizable. Add different beans, bell peppers, onions extra spice, or pile on your favorite toppings like sour cream, avocado, or diced tomatoes. However you serve it, this Chicken Taco Casserole is an easy kid friendly dinner that disappears fast.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Cooked Chicken – you can use leftover chicken or rotisserie chicken is great for this recipe.
- Black Beans – I always drain and rinse my beans
- Corn
- Rotel Tomatoes
- Greek Yogurt – you can use sour cream as well
- Taco Seasoning
- Tortilla Chips
- Cheese – I used a “Taco Blend” cheese but you can use shredded Cheddar or Pepper Jack if you want a little spice.
Chicken Taco Casserole
Ingredients
- 3 cups cooked and shredded chicken
- 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 10 oz Rotel tomatoes, undrained
- 2 Tablespoons taco seasoning
- 2 cups shredded cheese, cheddar or taco "mexican" blend
- 1 cup plain Greek yogurt, or sour cream
- 2 cups tortilla chips
Instructions
- Preheat oven to 350º F. Spray a 2 quart casserole dish with non-stick spray.
- In a large bowl mix together chicken, black beans, corn, tomatoes, taco seasoning and 1 cup of cheese.3 cups cooked and shredded chicken, 15 oz black beans, 1 cup corn kernels, 10 oz Rotel tomatoes, 2 Tablespoons taco seasoning, 2 cups shredded cheese
- Add the yogurt and mix until everything is well combined and evenly coated. Pour into prepared dish.1 cup plain Greek yogurt
- Lightly crush the tortilla chips and sprinkle over the top. Top with the remaining 1 cup of cheese. Bake for 30 minutes or until hot and bubbly.2 cups tortilla chips, 2 cups shredded cheese
- Remove from the oven and serve. Top with your favorite taco toppings if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Taco Casserole
- Mix. In a large mixing bowl combine the chicken with the corn, beans, tomatoes, some of the cheese, and taco seasoning. Add in the Greek yogurt and mix until everything is evenly blended and well coated. Pour into a greased casserole dish.
- Topping. Top the chicken mixture with crushed tortilla chips and the rest of the cheese.
- Bake. Place the dish in the oven and bake for about 30 minutes until it is hot and bubbly. If it starts to get too brown you can cover with foil and continue cooking.
- Serve. Remove from the oven and top with your favorite taco toppings. I like shredded lettuce, diced tomatoes, sour cream and a little avocado.
Recipe Tips & Tricks
- Chicken. This uses already cooked chicken, so it is a great use for rotisserie chicken or any leftover chicken that you have. I use about 3 cups for this recipe, but you can use a little more or less depending on how many you are serving it to.
- Protein. You can absolutely swap out a different protein for the chicken if you prefer. It would be great with leftover Pulled Pork or even Roasted Turkey around the holidays. And if you prefer ground beef, that works too. This Taco Casserole is a different version with taco meat.
- Tomatoes. If you don’t have a can of Rotel Tomatoes (any brand of diced tomatoes with green chiles works well) you can use 1 cup of your favorite salsa.
- Toppings. After it comes out of the oven, get creative with your toppings. Whatever you would put on a taco goes well to add brightness and texture to your dish. Lettuce, tomatoes, sour cream, cilantro, avocado, jalapenos….whatever you like.
- Tortilla Chips. I used crushed tortilla chips in this recipe, and because they are on top of the mixture they do retain some of their crunch. If you want them super crunchy, you can just add them after baking as a topping instead. Alternatively you could add diced up corn tortillas if you didn’t have any chips, but wanted that flavor.
Storage
Store leftovers in an airtight container for 4-5 days. You can reheat in the microwave until it is warmed through, and then top with your fresh taco toppings to serve.
