Description
This super easy Chicken Nacho Casserole is a flavorful, comforting dish that combines tender cubed chicken, seasoned with taco spices, creamy soups, and melted cheeses layered over crunchy tortilla chips. Perfect for a quick weeknight dinner or casual gathering, it offers a delicious twist on classic nachos baked into a hearty casserole.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 (1-ounce) packet Old El Paso Taco Seasoning
Soups and Sauces
- 1 cup cream of chicken soup
- 1 cup cheddar cheese soup
- 1 (10-ounce) can Rotel tomatoes (diced tomatoes and green chilies)
- 1 (4.5-ounce) can Old El Paso chopped green chiles
Cheese
- 16 ounces Mexican blend cheese, divided
Beans and Herbs
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
Base
- 6 cups tortilla chips, lightly crushed and divided
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook until no longer pink in the center, about 7-10 minutes.
- Add Seasoning: Sprinkle the Old El Paso Taco Seasoning over the cooked chicken and stir to coat evenly, cooking for an additional 2 minutes to release the flavors.
- Combine Soups and Ingredients: In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with juices), chopped green chiles, and half of the Mexican blend cheese. Mix in the cooked seasoned chicken and black beans, stirring until well incorporated.
- Layer the Casserole: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a layer of lightly crushed tortilla chips over the bottom. Pour half of the chicken mixture over the chips and spread evenly. Sprinkle with half of the chopped fresh cilantro. Repeat the layers with the remaining chips, chicken mixture, and cilantro.
- Add Cheese Topping: Top the casserole with the remaining Mexican blend cheese evenly distributed over the top layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and let it cool for a few minutes before serving to allow the casserole to set. Garnish with additional fresh cilantro if desired. Serve warm.
Notes
- You can substitute shredded rotisserie chicken for a quicker prep.
- For a spicier casserole, add jalapeños or use spicy Rotel tomatoes.
- Serve with sour cream, guacamole, or salsa on the side for extra flavor.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
