With all of your favorite taco fixings, this casserole dish for chicken tacos is sure to please. Additionally, it employs quick-to-prepare ingredients including cooked chicken, taco spice mix, canned soup, and vegetables. It has a ton of wonderful flavor and is ready in about an hour!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 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 (Optional)
- 1 tablespoon chopped green onions, or to taste (Optional)
- 1 tablespoon chopped fresh cilantro, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Stir chicken, condensed soup, black beans, tomatoes and green chiles, sour cream, and seasoning mix together in a large bowl.
- Spread 1/2 of the chicken mixture in the bottom of the prepared baking dish. Top with 3 cups crushed tortilla chips and 1 cup Cheddar cheese. Layer with remaining chicken and chips. Cover the dish.
- Bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining Cheddar.
- Cover the dish again and bake until hot and bubbling and the cheese is melted, about 10 more minutes.
- Sprinkle with tomato, green onion, and cilantro before serving.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 6 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 1414 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this almost exactly as the instructions stated except I substituted the chip layer in the middle with corn tortillas, as one reviewer suggested. This casserole is really delicious and easy to make. Next time, I will use a combination of pinto beans and black beans as another reviewer suggested. Because of my blood pressure issues, I used no salt Rotel, cream of chicken soup and black beans and 40% less sodium taco seasoning mix. With those changes, the casserole was still very flavorful. I will make this often.
Made some changes! Halved the recipe and added Zatarain’s black beans and a rice. Did not add the tortilla chips, served them on the side with sliced avocado, chopped cherry tomatoes and black olives. Used less than one cup of grated Mexican cheese…delicious!!
Great recipe as is! I was surprised it wasn’t too soupy, and the tortilla chips stayed (mostly) crunchy. Great flavors! I’m definitely adding to my regular rotation.
This was really good and very easy. I baked 3 chicken breasts with salt, pepper, paprika and onion powder but a rotisserie chicken would be a big time saver. I didn’t use the tortilla chips in the middle just the top for a little crunch. I served it over white rice
Other than halving the recipe I made it as directed. It came out very tasty and made a good leftover for another night. I will make this again.
I love this recipe and have been cooking it for years, ever since it was new on AllRecipes. In my opinion, it’s absolutely necessary to chop up the ONIONS & TOMATOES, along with Cilantro and place in different garnish bowls so family members can heap it on their plates. All the flavors just blend beautifully and is the only dish I love eating with freshly cut onions.
This was surprisingly good, tasted like a nacho platter. I used only 1 can of cream of chicken soup, a regular can of diced tomatoes, added some chili powder and cumin and reduced the amount of tortilla chips. This recipe is a keeper, my whole family liked it and it’s so simple to make.
It was very good and easy to make! I added abit of corn and rice.
This turned out great it is now on my monthly make list
This was great and my husband loved it too. I had a can of Southwestern corn in the cabinet and added it. No other changes.
This is one of my family’s favorite dishes! And it’s SO easy!! I use canned chicken and typically leave off the toppings at the end. YUM!
Loved this. My 9 year granddaughter made this and EVERYONE loved it. Easy and SO good!
this is as good as the chicken taco soup nice to have in a casserole.
Followed recipe except used 1 cup chicken 1 cup steak. It was delicious
I made this. very good
I’ve made this now about 5 times & doing so again today for our Super Bowl party! It’s so easy & serves a group of ten easy! I only used one can of the cream of chicken soup cause two is not as good. Also used 1 1/2 cups of sour cream for texture & placed stacked tortilla chips on bottom for a better base. The only added item I changed is one package of frozen corn steamed & added in with my beans mixture which gives it a much better flavor! You may also add another whole package of shredded cheese on top before baking which most people love & it’s so pretty which our family loves cheese! Love this dish & it’s become very popular with friends & family! Great for couples dinners!
Excellent. Cut recipe in half so only used one can of chicken soup, half a can of mild rotel, 2 cups of chicken, sour cream and 3/4 can of corn instead of beans. Didn’t add the tortilla chips. Put one layer Of chicken mixture in square pan. Baked for 30 minutes covered with foil. Added crushed chips and shredded cheese and baked until cheese was melted. I served with rice and I ate mine with more tortilla chips.
We both got seconds as big as our first portions! I drained beans/rotel, and served chips on side as suggested. I added a jalapeño to it and green onion cause I had one I needed to use. We served over lettuce which cut the richness and salt a tad. Made it feel healthier anyways. To make it fast to assemble, I put 3 chicken breasts in crockpot with a sprinkle of cumin/chili powder before work for 6 hours. It shredded beautifully. Note: if you are serving chips on the side, calories per serving is only 365. Great recipe!!!
Loved this recipe. Don’t leave out cilantro, green onion and tomato. I doubled the rotel and just used one cream of chicken
Excellent recipe whole – family loved it. Slight variation – added a pack of cream cheese to the mixture, using less sour cream, and I only put cheddar cheese on the top. Topped with avocado slices. It was delicious!
Loved it! Husband said he could eat it every day. I did make some changes. Instead of the canned tomatoes with chilis, I used canned diced tomato plus one cut up fresh pablano/Cuban pepper. This adds a nice flavor. I skipped the layering as suggested by other reviewers and didn’t top the casserole with the chips until 10 minutes before taking out of the oven. Added a cup of frozen corn also as suggested by others. Delicious!