Hey y'all! If you're looking for a comforting, flavor-packed meal that brings everyone together, this Chicken Taco Casserole is calling your name. It's layer upon layer of juicy chicken, melty cheese, and zesty taco flavors—all in one hearty bake that's perfect for weeknights, potlucks, or whenever you need a little extra deliciousness in your life. Let's get cooking!
Why You'll Love This Chicken Taco Casserole
- Quick and easy to throw together—even on busy nights.
- Cheesy, creamy, and loaded with bold taco flavor the whole family will enjoy.
- Great for using up leftover rotisserie chicken or meal prepping ahead of time.
- Super versatile—you can add your favorite toppings or swap out ingredients.
- Crowd-pleasing for parties, game nights, or casual get-togethers!
Ingredients for Chicken Taco Casserole
- 3 cups cooked chicken breast, shredded
- 1 packet (1 oz) taco seasoning
- 1 cup salsa (mild, medium, or hot)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- ½ cup diced red onion (optional)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Fresh cilantro, diced avocado, jalapeños, and sliced green onions for garnish (optional)
How to Make Chicken Taco Casserole: Step-by-Step Instructions
Step 1: Prep the Chicken Filling
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add olive oil and cook diced red onion for 2-3 minutes until softened. Mix in the shredded chicken, taco seasoning, salsa, black beans, corn, black pepper, and garlic powder. Sauté for another 2-3 minutes until everything is well combined and heated through.
Step 2: Prepare the Casserole Layers
In a separate bowl, whisk together cream of chicken soup and sour cream until smooth. Lightly grease a 9x13-inch baking dish. Arrange half of the tortilla pieces in the bottom. Top with half the chicken mixture, half the soup mixture, and half of the shredded cheese.
Step 3: Assemble and Bake
Repeat the layers: tortillas, remaining chicken mixture, soup mixture, and finish with the rest of the cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until bubbly and golden. Let it cool for 5 minutes before serving.
Notes and Helpful Tips for Chicken Taco Casserole
- Use rotisserie chicken for a shortcut and extra flavor (see ideas here).
- If assembling ahead of time, cover and refrigerate for up to 24 hours before baking.
- Swap in Greek yogurt for a lighter twist on the sour cream (learn more here).
Variations on Chicken Taco Casserole
- Spicy: Add diced jalapeños and use hot salsa for more heat.
- Vegetarian: Skip the chicken and double the beans, adding sautéed peppers and zucchini.
- Low-Carb: Replace tortillas with thin layers of sautéed zucchini or cauliflower rice.
Required Equipment for Chicken Taco Casserole
- 9x13-inch baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Foil
How to Store Chicken Taco Casserole
Let leftovers cool to room temperature, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until hot and bubbly.
Serving Recommendations & Pairings
- Serve with a crisp green salad, Mexican rice, or tortilla chips for extra crunch.
- Top with fresh cilantro, sliced jalapeños, guacamole, or extra salsa.
- Pair with a refreshing lime agua fresca or a classic Mexican lager.
Pro Tips for the Best Chicken Taco Casserole
- Don't overbake—remove the foil for just the last 10 minutes to prevent the cheese from drying out.
- For even cheesier goodness, stir additional cheese into the filling before layering.
- Use freshly shredded cheese for the best melt—pre-shredded can sometimes be less creamy (see why here).
Chicken Taco Casserole FAQ
- Can I use flour tortillas instead of corn?
- Yes, but corn tortillas add a more classic, slightly crispy base—flour will be softer and just as delicious.
- Can I make Chicken Taco Casserole ahead of time?
- Absolutely! Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
- How do I freeze this casserole?
- Wrap cooled casserole (whole or in portions) tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw and bake until warmed through.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6-8
Ingredients
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (1-ounce) packet taco seasoning
- 2 cups shredded cheddar cheese
- 8 small corn tortillas, cut into strips
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
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2Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
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3Stir in shredded chicken, black beans, diced tomatoes with green chilies, and taco seasoning. Cook for 5 minutes, stirring occasionally.
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4Layer half of the tortilla strips in the prepared casserole dish, then spread half of the chicken mixture over the tortillas. Sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with remaining tortillas, chicken mixture, and cheese.
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5Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
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6Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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