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Chicken Taco Casserole

This Chicken Taco Casserole is a comforting baked dish featuring shredded chicken, black beans, and diced tomatoes in a creamy taco-seasoned sauce, layered with crushed tortilla chips and cheese. It's finished with fresh toppings like tomato, green onion, and cilantro for added flavor.
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Total Time 55 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 4793 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Measuring Cups and Spoons
  • 1 Spatula or Spoon For mixing and layering

Ingredients
  

Main

  • 4 cups shredded cooked chicken
  • 2 10.5 ounce cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 15 ounce can black beans, rinsed and drained
  • 1 10 ounce can diced tomatoes and green chiles, undrained
  • 1 cup light sour cream
  • 1 1 ounce envelope reduced-sodium taco seasoning mix
  • 5 cups coarsely crushed tortilla chips
  • 2 cups shredded Cheddar cheese divided
  • 1 medium tomato chopped, or to taste
  • 1 tablespoon chopped green onions or to taste
  • 1 tablespoon chopped fresh cilantro or to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the condensed cream of chicken soup, rinsed and drained black beans, undrained diced tomatoes and green chiles, light sour cream, and taco seasoning mix.
  • Add the shredded cooked chicken to the mixture in the bowl and stir until well combined.
  • Spread about one-third of the coarsely crushed tortilla chips evenly across the bottom of the 9x13 inch baking dish.
  • Spoon half of the chicken mixture over the layer of tortilla chips in the dish.
  • Sprinkle about one-third of the shredded Cheddar cheese over the chicken mixture.
  • Repeat the layers: add another third of the crushed tortilla chips, followed by the remaining chicken mixture.
  • Top the second chicken layer with the remaining crushed tortilla chips.
  • Sprinkle the remaining shredded Cheddar cheese evenly over the top layer of chips.
  • Bake for 30 to 35 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly browned. Let stand 5-10 minutes before serving, topped with chopped fresh tomato, green onions, and cilantro.

Notes

For convenience, use shredded rotisserie chicken or leftover cooked chicken. Ensure tortilla chips are coarsely crushed, not pulverized, to maintain some texture. For a crispier base, you can lightly toast the chips before layering or reserve half the chips to add in the last 10-15 minutes of baking. Reserve some shredded cheese to sprinkle over the top halfway through baking for a fresher melted layer. Allow the casserole to rest for 5-10 minutes after baking before serving to help it set.