Chicken Taco Casserole
Chicken Taco Casserole is an easy weeknight dinner with chicken, black beans and a creamy cheese sauce topped with crispy tortilla chips.
Servings: 8 servings
Ingredients
- 3 cups cooked and shredded chicken
- 20 ounces condensed cream of chicken soup 2 10-ounce cans
- 1 cup sour cream
- 10 ounce canned diced tomatoes with green chiles like Rotel
- 15 ounce canned black beans rinsed and drained
- 1 ounce packet taco seasoning 2 tablespoons
- 5 cups tortilla chips crushed
- 2 cups freshly shredded cheddar cheese divided
- 1 cup fresh diced tomatoes
- 1 jalapeno sliced
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 baking dish by coating with non-stick spray. Set aside.
- In a large bowl, mix together the chicken, cream of chicken soup, sour cream, canned diced tomatoes and green chiles, black beans, taco seasoning and 1 cup of the cheddar cheese until fully incorporated.
- Transfer the mixture into the prepared baking dish. Top with additional cheddar cheese, crushed tortilla chips, fresh tomato, jalapeños and cilantro.
- Bake uncovered for 30 minutes or until the chips are golden brown and the casserole is bubbly throughout.
- Serve with additional fresh cilantro if desired.
Nutrition
Calories: 681kcal | Carbohydrates: 55g | Protein: 28g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 1087mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 5mg | Calcium: 379mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
