This Easy Chicken Taco Casserole with Tortilla Chips is a delicious combination of chicken, sour cream, salsa, black beans, and corn that is mixed with cheese and cream soup, all on top of a layer of crunchy tortilla chips and topped with melty cheese for a one-dish dinner for your whole family.
I love an easy, one-dish casserole for a busy weeknight dinner, and this Easy Chicken Taco Casserole with Tortilla Chips has quickly become one of my favorites! With the crunchy tortilla chip crust and the salsa in the mixture, you’ll enjoy this dinner meal more than you would your favorite meal at a Mexican restaurant! It makes a large pan full of the hearty mixture, making it a great option to feed your whole family (and even to have leftovers for the next day).
One of the best parts of casseroles is that everything is cooked together in one dish. This one is no exception and is very simple to make. Once you have sprayed your pan and spread out the tortilla chip crust, you’ll top it with your chicken mixture. Then you’ll repeat to add layers – this means that every bite will be full of flavor! Then just top with cheese and pop it in the oven. Once the cheese has completely melted, your casserole is ready to eat!
Why You’ll Love This Chicken Taco Casserole
- It is a hearty combination of ingredients.
- It combines all of your favorite taco toppings and accompaniments into one casserole.
- Easy one-dish dinner that will feed the whole family.
- It is layered, so you get the full taste in every bite.
- It’s covered in melty cheese – how could you go wrong?
Equipment Needed To Make This Simple Chicken Breast Taco Bake
- 9 X 13 Baking Dish
- Non-Stick Cooking Spray
- 1 Large Bowl
Ingredients For Your Easy Chicken Taco Casserole
- Boneless, Skinless Chicken Breasts
- Sour Cream
- Salsa
- Black Beans
- Green Onions
- Corn
- Taco Seasoning
- Black Pepper
- Cream Of Chicken Soup
- Cheddar Cheese
- Tortilla Chips
How To Make Easy Chicken Taco Casserole With Tortilla Chips
- Preheat the oven to 350°, Then prepare a 9 x 13 baking dish by coating it with a non-stick cooking spray.
- Add chicken, sour cream, salsa, black beans, green onions, corn, taco seasoning, black pepper, cream of chicken soup, and 1 cup of cheddar cheese in a large bowl. Mix until well combined.
- Crush chips by hand and spread half of them on the bottom of the prepared baking dish. Then spread half of the chicken mixture over the crushed chips.
- Repeat and top with remaining cheddar cheese.
- Bake for 30 minutes, until bubbly and cheese is completely melted.
What to Serve/Pair with Your Chicken Breast Taco Bake
Serve your taco bake with this Homemade Guacamole, pico de gallo (or this Best Homemade Salsa Recipe), and sour cream. These can be served on the side and used as toppings. You can even add lettuce and tomato.
If you like queso with your tacos, serve this casserole with this Crock Pot White Queso Dip. If you want a fresh, fruity taste with your taco bake, try this Homemade Fresh Peach Salsa Recipe. What dessert goes better with tacos than churros? Try these Copycat Crumbl Churro Cookies or these Easy Baked Churros.
Popular Substitutions & Additions
For some added spice, use a spicy salsa or add a few finely chopped jalapenos.
While the cream of chicken pairs the best with this recipe, you can also try it with cream of celery or cream of mushroom.
You can use a cheese other than cheddar if you have a different preference. I like to use a Mexican Three Cheese Blend.
How To Reheat & Store Chicken Taco Casserole
This casserole is delicious leftover and still maintains a good texture. Keep in mind that the tortilla chips may not have the same crunch to them when they are reheated. To store leftover Chicken Taco Casserole, once it has completely cooled, store it in a completely sealed container in the fridge. It will last for up to 3 days. To reheat individual portions, place them in the microwave for 1-2 minutes. You can also reheat this casserole in the oven at 350 degrees for 25 minutes.
You can also freeze this taco bake. Once it has completely cooled, place it in an air-tight, freezer-safe container. It will last in the freezer for up to 6 weeks. Thaw it completely in the fridge when you are ready to enjoy, then bake as directed above.
Easy Chicken Taco Casserole With Tortilla Chips FAQs
Sure, you can use rotisserie chicken for this taco bake. Just make sure that you have enough to get 4 cups.
Nope! The chips actually maintain a good crunch when this casserole is baked. I will say that reheated leftovers may not have as much of a crunch because the mixture has had more time to soak in.
When your cheese is melted and bubbly, that is a sign that your casserole has cooked completely through.
Other Casserole Recipes You’ll Love
- Mexican Taco bake: bubble up pizza casserole with ground beef
- Chicken Broccoli Rice Casserole
- Cheesy Ham Casserole
- Best Chicken Spaghetti Casserole
Don’t Forget To Come Back And Let Me Know How Your Easy Chicken Taco Casserole Turned Out!
Chicken Taco Casserole
Ingredients
- 4 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 cup sour cream
- 1 (24 oz) jar of salsa
- 1 (15 oz) can black beans (drained and rinsed)
- 2 green onions (sliced)
- 1 (15 oz) can of corn
- 1 (1 oz) taco seasoning
- ½ tsp black pepper
- 1 (10.5 oz) can of cream of chicken soup (drained)
- 2½ cups cheddar cheese (shredded and divided)
- 1 (13 oz) bag tortilla chips (crushed by hand)
Instructions
- Preheat oven to 350°, Then prepare a 9 x 13 baking dish by coating it with a non stick cooking spray.
- Add chicken, sour cream, salsa, black beans, green onions, corn, taco seasoning, black pepper, cream of chicken soup and 1 cup of cheddar cheese in a large bowl. Mix until well combined.
- Crush chips by hand and spread half of them on the bottom of the prepared baking dish. Then spread half of the chicken mixture over the crushed chips.
- Repeat and top with remaining cheddar cheese.
- Bake for 30 minutes, until bubbly and cheese is completely melted.
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