Creamy Chicken Taco Casserole
Servings: 8 Servings
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped bell peppers any color
- 1 cup chopped onions
- 4 cups cooked shredded chicken rotisserie chicken works great
- 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 9x13-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 oil, 1 cup chopped bell peppers, 1 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 chicken, 1 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 soup, 8 ounces cream cheese, 1 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 tomatoes, 15 ounces black beans, 15 ounces corn kernels, 1 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.
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.
Nutrition Facts
Creamy Chicken Taco Casserole
Serving Size
1.5 cups
Amount per Serving
Calories
702
% Daily Value*
Fat
42
g
65
%
Saturated Fat
17
g
85
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
128
mg
43
%
Sodium
1540
mg
64
%
Potassium
774
mg
22
%
Carbohydrates
50
g
17
%
Fiber
9
g
36
%
Sugar
9
g
10
%
Protein
35
g
70
%
Vitamin A
2063
IU
41
%
Vitamin C
35
mg
42
%
Calcium
351
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
