This Chicken Taco Casserole became one of my fastest weeknight go-tos the first time I made it for an impromptu family dinner. I discovered this particular combination on a rainy evening when I only had pantry odds and ends: a couple of cans, a bag of chips, some leftover cooked chicken, and a block of cheese. The simplicity felt like magic. The finished casserole is creamy and tangy from the salsa and cream-of-chicken base, with a pleasant, smoky bite from the green chilies and taco seasoning. Texture is everything here—soft shredded chicken and beans framed by crunchy tortilla chips and finished with a molten, slightly browned cheese crust.

What makes this dish special is how forgiving it is. The flavors are familiar—Tex-Mex comfort without fuss—but the layered format keeps every bite exciting: creamy, crunchy, salty, and fresh when you add cilantro at the end. It’s a dish that travels well to potlucks, feeds a crowd, and warms up beautifully for leftovers. I usually double it when guests are coming because it disappears fast, and I love that you can swap proteins and spice levels depending on who’s eating. This casserole has become a staple at our casual gatherings and late-week dinners alike.

Ingredients

• Condensed cream of chicken soup (20.1 ounces): Two standard cans' worth—this creates a rich, savory base. I typically use a well-known brand for consistent thickness and flavor; if you prefer lighter texture, stir in a splash of milk before mixing.
• Chunky-style salsa (1 cup): I used PACE Mild for a balanced tomato and onion bite without too much heat. Chunky salsa adds texture and a fresh tomato note; for a saucier result, use a smoother salsa.
• Diced green chilies (4 ounces): Canned green chilies provide mild heat and a subtle roasted flavor; Hatch brand or generic both work well.
• Sour cream (1/2 cup): Adds tang and silkiness—full-fat sour cream gives the creamiest result; for lighter fare use Greek yogurt, but expect a slightly tangier finish.
• Chicken taco seasoning (0.85 ounces): I use Old El Paso taco seasoning for a familiar spice blend; it seasons the entire filling quickly and evenly.
• Shredded white meat chicken (3 cups): Rotisserie chicken is my shortcut of choice—tender, flavorful, and ready to shred. If using raw chicken, poach then shred; aim for about 24 ounces cooked.
• Seasoned black beans (15 ounces, drained): I used Bush’s brand; seasoned beans add body and a savory punch without extra prep.
• Crushed tortilla chips (3 cups): Use sturdy chips so some crunch remains after baking; I crush most by hand, leaving a few larger pieces for texture.
• Colby jack cheese, shredded (2 1/2 cups) and Monterey jack (1 cup), shredded: A total of 3 1/2 cups of cheese gives a molten, melty top. Pre-shredded works in a pinch, but freshly shredded melts better.
• Optional garnish: Fresh cilantro, chopped—adds brightness and a fresh finish to cut the richness.

Instructions

Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick spray or brush with a little oil—this prevents sticking and helps brown the edges. Position an oven rack in the middle so the cheese browns evenly without burning. Mix the creamy base: In a large mixing bowl, stir together the condensed cream of chicken soup, 1 cup chunky salsa, the 4 ounces diced green chilies, 1/2 cup sour cream, and 0.85 ounce chicken taco seasoning. Whisk until smooth and uniform—this ensures the spices distribute evenly so every bite tastes balanced. Add protein and beans: Fold in the 3 cups shredded white meat chicken and the drained 15-ounce can of seasoned black beans. Combine thoroughly so the chicken and beans are well coated; the chips will later absorb some of this mixture so a homogenous spread helps the casserole hold together. Layer the casserole: Spread half of the chicken and bean mixture into the prepared 9x13 pan in an even layer. Sprinkle 2 1/2 cups of crushed tortilla chips evenly over this first layer—press lightly so they sit into the filling but don’t become paste-like. Top and cheese: Spoon and spread the remaining filling over the crushed chips. Evenly distribute the shredded cheese on top: 2 1/2 cups Colby jack and 1 cup Monterey jack. Finish by scattering the remaining 1/2 cup crushed tortilla chips across the cheese to add a crunchy contrast after baking. Bake: Bake at 375°F for about 30 minutes, or until the cheese is bubbly and begins to take on a light golden color. You’re looking for steam around the edges and a uniform melt—if the chips on top brown too quickly, tent loosely with foil for the final 5–10 minutes. Garnish and serve: Remove from the oven and let rest for 5–10 minutes; this helps the filling set so slices hold. Sprinkle chopped fresh cilantro over the top for brightness, slice into squares, and serve with extra salsa, sour cream or guacamole if desired.

Storage Tips

Cool the casserole to room temperature for no more than two hours before refrigerating. Store in an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerated portions will remain good for 3–4 days. For longer storage, freeze individual slices wrapped tightly in plastic and then foil—freeze up to 3 months. Reheat slices in a 350°F oven for 15–20 minutes from thawed, or microwave single portions for 2–3 minutes, stirring halfway.

Ingredient Substitutions

Want to change the profile? Use Greek yogurt instead of sour cream for tang and protein (use equal amounts). Swap rotisserie chicken for shredded pork or leftover turkey for a different flavor. Replace the cream of chicken soup with a condensed cream of mushroom or cream of celery if you prefer milder notes. Use gluten-free tortilla chips to make the dish gluten-free and dairy-free cheese alternatives if you need a dairy-free version—expect a slightly different melt and texture.

Serving Suggestions

Serve straight from the dish with bowls of extras: lime wedges, chopped tomatoes, sliced jalapeños, guacamole, and extra salsa. A simple side salad with crunchy greens balances the richness. For a party, pair with Spanish rice or a corn and black bean salad. Garnish with cilantro, thinly sliced green onions, and a drizzle of crema or sour cream for a bright finish.

Cultural Background

This layered bake sits comfortably in Tex-Mex tradition: familiar taco flavors adapted into an American-style casserole. The combination of canned soups and chip-topped bakes became popular in mid-20th-century home cooking for convenience. Today it’s cherished for bringing those nostalgic flavors into a modern, shareable format that nods to Mexican spices while embracing pantry simplicity.

Seasonal Adaptations

Summer: add fresh grilled corn and swap canned salsa for fresh pico de gallo. Fall/Winter: use smoked chicken and add a spoonful of chipotle in adobo for smoky warmth. For Cinco de Mayo or large gatherings, double the recipe and offer a toppings bar so guests can customize each portion.

Meal Prep Tips

Assemble up to 24 hours ahead and refrigerate; bake when ready. For make-ahead freezing, assemble in a foil tray, freeze solid, then cover and bake from frozen—add an extra 15–20 minutes to baking time and tent with foil halfway through to avoid over-browning. Portion into shallow containers for grab-and-go lunches; include a small container of fresh cilantro to add after reheating.

There’s something deeply satisfying about pulling this bubbly, fragrant bake from the oven and seeing people dig in. It’s reliable, adaptable, and always a comfort—try making it your own with one of the variations below and let it become a new favorite at your table.