Combine the cooked chicken, cream cheese, taco seasoning, cream of chicken soup, black beans and Rotel in a large bowl.
Season with salt and pepper to taste. Stir until all of the ingredients are mixed well and everything is evenly combined.
In a prepared pan, layer half of the crushed corn chips at the bottom. Spread the chicken mixture evenly on top. Add 1 ½ cups of shredded cheese over the chicken.
Top with the remaining crushed corn chips. Bake for 30 minutes, remove from the oven, and sprinkle the remaining ½ cup of shredded cheese on top. Bake for an extra 5 minutes or until the cheese melts.
Serve warm with your favorite taco toppings.