Creamy Chicken Taco Casserole
Try our delicious Creamy Chicken Taco Casserole with layers of tender shredded chicken, bell peppers, black beans, corn, and a creamy sauce. Topped with melted cheddar and Monterey Jack cheese and crunchy tortilla chips, this easy-to-make casserole is perfect for a weeknight dinner.
Looking for a comforting, flavor-packed meal that’s perfect for busy weeknights or feeding a hungry crowd? This chicken taco casserole has got you covered!
With layers of tender shredded chicken, sautéed bell peppers and onions, and a creamy sauce, it’s a guaranteed hit.
Topped with melted cheddar and Monterey Jack cheese and crunchy tortilla chips, every bite is a delicious blend of textures and flavors.
John and I love making this casserole, especially when we have a busy day ahead. It’s quick, easy, and there are plenty of leftovers.
If you love casseroles as much as we do, be sure to check out some of our other favorites like our Cheesy Hamburger Rice Casserole and our Creamy Chicken Noodle Casserole.
These recipes are just as easy to make and perfect for bringing the family together around the dinner table.
Tips for Making the Perfect Chicken Taco Casserole
Tips
Rotisserie Chicken Shortcut: Save time by using a store-bought rotisserie chicken. It’s already seasoned and super easy to shred, making this casserole come together even faster.
Cheese Options: While cheddar and Monterey Jack cheese are classic choices, feel free to mix things up with pepper jack for an extra kick or colby jack for a milder flavor.
Crunchy Topping: For an extra crunchy topping, consider mixing some the crushed tortilla chips with a bit of melted butter before sprinkling them on top of your taco casserole. This will help them crisp up nicely in the oven.
Storage and Make Ahead Tips
Refrigerator: Store any leftover chicken casserole in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place a portion in the microwave and heat until warmed through, or cover with foil and bake in a preheated oven at 350°F for about 15-20 minutes.
Make Ahead: To make this casserole ahead of time, you can assemble it and store it in the refrigerator for up to 24 hours before baking.
Just follow the recipe instructions up to the point of baking, then cover tightly with plastic wrap or foil and refrigerate.
When ready to bake, remove the plastic wrap, cover with foil, and bake as directed.
You may need to add an extra 10 minutes to the baking time if baking straight from the fridge.
Keep in mind that the tortilla chips may become slightly softer during refrigeration. For the best crunchy texture, you can add a fresh layer of crushed tortilla chips right before baking.
Freezer: This casserole is also freezable! To freeze, assemble the chicken taco casserole but do not add the tortilla chips.
Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, thaw the casserole in the refrigerator overnight.
Add a fresh layer of crushed tortilla chips before baking. Bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.
FAQs (Frequently Asked Questions)
More Casserole Recipes to Try
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped bell peppers, any color
- 1 cup chopped onions
- 4 cups cooked shredded chicken
- 1 ounce taco seasoning mix
- 10 ½ ounces cream of chicken soup
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 cup diced tomatoes, fresh or canned, drained
- 15 ounces black beans, rinsed and drained
- 15 ounces corn kernels, fresh, canned, or frozen
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups crushed tortilla chips
- 1 tablespoon chopped cilantro, optional for garnish
- 1 jalapeño, sliced (optional for garnish)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onions and bell peppers, sauté until they are tender, about 5-7 minutes.2 tablespoons olive oil1 cup chopped bell peppers1 cup chopped onions
- Add the shredded chicken to the skillet and sprinkle with the taco seasoning. Stir to coat the chicken evenly. Cook for an additional 2-3 minutes to let the flavors meld. Remove from heat.4 cups cooked shredded chicken1 ounce taco seasoning mix
- In a large bowl, combine the cream of chicken soup, sour cream, and softened cream cheese. Mix until smooth and well combined.10 ½ ounces cream of chicken soup8 ounces cream cheese1 cup sour cream
- In the same large bowl, add the chicken mixture, diced tomatoes, black beans, corn, and salsa. Mix until everything is well combined.1 cup diced tomatoes15 ounces black beans15 ounces corn kernels1 cup salsa
- Spread half of the chicken mixture evenly in the prepared baking dish. Sprinkle half of the cheddar and Monterey Jack cheese over the mixture. Add a layer of crushed tortilla chips (half the chips).
- Repeat the layers with the remaining chicken mixture, cheese, and tortilla chips.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced jalapeño if desired. Serve warm.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of casserole. Actual calories will vary.