Go Back
+ servings
Print Recipe
5 from 2 votes

Chicken Taco Casserole

Everything you love about traditional tacos is transformed into a delicious casserole that you won't be able to get enough of!
Prep Time10 minutes
Cook Time35 minutes
0 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 792kcal

Ingredients

  • 4 cups cooked chicken {shredded or cubed}
  • 8 ounces cream cheese {softened}
  • 1 ounce pkg. taco seasoning
  • 10.5 ounce can cream of chicken soup
  • 15 ounce can black beans {rinsed & drained}
  • 10 ounce can diced tomatoes and green chilies {like Rotel}
  • 3 cups corn chips {crushed}
  • 2 cups shredded cheese {about 3/4 bag}

Instructions

  • Preheat oven to 350°. Spray a 9x13 baking dish with nonstick spray and set aside.
  • Combine the cooked chicken, cream cheese, taco seasoning, cream of chicken soup, black beans and Rotel {diced tomatoes & green chilies} 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.
  • Add half of the crushed corn chips to the bottom of the prepared pan. Top with the chicken mixture, spreading it out into an even layer. Top the chicken mixture with 1 ½ cups of shredded cheese {reserving ½ cup for later}. Top with the remaining crushed corn chips. Bake for 30 minutes, remove from the oven and top with the remaining ½ cup of shredded cheese and bake for an additional 5 minutes or until the cheese is melted.
  • Serve warm with your favorite taco toppings. Refrigerate leftovers for up to 3 days.

Nutrition

Serving: 1serving | Calories: 792kcal | Carbohydrates: 53g | Protein: 44g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1384mg | Potassium: 720mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1391IU | Vitamin C: 7mg | Calcium: 338mg | Iron: 5mg