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A serving of Chicken Taco Casserole on a spatula being held over the rest of the casserole in a white dish.
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4.93 from 13 votes

Chicken Taco Casserole

This Chicken Taco Casserole is such an easy dinner! It's a flavourful, creamy dish made with shredded chicken (use rotisserie chicken as a shortcut), taco seasoning, and melty cheese. Perfect for a quick weeknight dinner or game day meal that everyone will love!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican-Inspired
Keyword: Chicken Taco Casserole
Servings: 6
Calories: 521kcal
Author: Laura Lawless, BASc

Equipment

Ingredients

  • 2 tablespoons neutral cooking oil like canola or avocado oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 cups cooked chicken, cubed or shredded rotisserie works great
  • 15-ounce can black beans, drained and rinsed
  • 15-ounce can corn, drained
  • 10-ounce can diced tomatoes with green chilies, drained, reserving ¼ cup of liquid
  • 1 packet taco seasoning or 3 tablespoons homemade seasoning
  • 1 teaspoon garlic salt can sub 1 teaspoon salt + 1 teaspoon garlic powder
  • 1 ¼ cups sour cream can sub full-fat Greek yogurt
  • 2 cups shredded Colby Jack cheese can sub cheddar cheese
  • 1 cup tortilla chips, crushed
  • ¼ cup Optional garnish: chopped fresh cilantro

Instructions

  • Preheat the oven to 350°F. Grease a 2 ½-quart baking dish and set aside.
  • In a large skillet, heat the oil over medium heat. Sauté the onion and bell pepper until they are softened. Add the cooked chicken, black beans, corn, diced tomatoes with green chilies, taco seasoning, and garlic salt. Cook the mixture for about 5 minutes, stirring occasionally. Add up to ¼ cup of the reserved tomato liquid to achieve your desired texture.
  • Remove the skillet from heat and stir in the sour cream and a half cup of the shredded cheese until well combined.
  • Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the crushed tortilla chips over top, then layer on the remaining shredded cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Serve garnished with chopped fresh cilantro or sliced green onion, if desired. Store any leftovers in an airtight container in the refrigerator and eat within 4 days.

Notes

  1. Prep ahead: You can prepare this casserole in advance. Assemble it, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking if it's going straight from the fridge to the oven.
  2. Casserole dish: you can use a 9x13-inch dish, but the casserole will be a bit thinner. 
  3. Reheating leftovers: Reheat individual servings in the microwave, or reheat the entire casserole (covered with foil) in the oven at 350°F until heated through. Be sure the food reaches an internal temperature of 165°F for food safety reasons.
  4. To freeze: assemble the casserole, cool completely, cover it tightly with plastic wrap then aluminum foil. Consume within 3 months.
    • To thaw: thaw in the refrigerator overnight. 
    • To reheat: bake at 350°F for 30-40 minutes, or until it reaches an internal temperature of 165°F. 

Nutrition

Calories: 521kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 761mg | Potassium: 746mg | Fiber: 7g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 26mg | Calcium: 337mg | Iron: 3mg
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