Chicken Taco Casserole Recipe

Introduction

This chicken taco casserole is a comforting and flavorful dish that brings all your favorite taco ingredients together in one easy bake. With layers of seasoned chicken, black beans, veggies, and melty cheese, it’s perfect for a family dinner or casual gathering.

Ingredients

• 1 lb chicken tenderloins, cooked and diced (chicken breast or rotisserie chicken also fine)
• 1 can black beans (14.5 oz), strained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 small white onion, diced
• 1 red bell pepper, diced
• ½ packet taco seasoning
• 1 cup shredded cheddar cheese, divided
• 1 cup sour cream
• 1 lime, juiced
• 2 tbsp green onions, diced
• Cooking spray
• Sour cream, avocado slices, jalapeño slices, tortilla chips, and salsa for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Dice the peppers and onion. Strain and rinse the black beans to remove excess liquid.
3. Step 3: In a mixing bowl, combine the cooked chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Stir well, then fold in ½ cup of shredded cheddar cheese.
4. Step 4: Spray a 9×13 inch casserole dish with cooking spray. In the dish, mix together the black beans, diced peppers, and diced onions evenly.
5. Step 5: Spread the chicken and sour cream mixture evenly over the black bean and vegetable layer. Sprinkle the remaining ½ cup of cheddar cheese on top, then garnish with diced green onions.
6. Step 6: Bake uncovered for 28-30 minutes, or until the cheese is bubbly and golden brown.
7. Step 7: Serve hot, topped with dollops of sour cream, avocado slices, jalapeño slices, crumbled tortilla chips, and salsa as desired.

Tips & Variations

• For extra flavor, add a layer of refried beans under the black bean mixture.
• Use rotisserie chicken to save time without sacrificing taste.
• Swap cheddar for a Mexican cheese blend for a different twist.
• Add corn kernels or black olives to the veggie layer for more variety.
• Adjust the amount of jalapeño slices based on your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake at 350°F for 10-15 minutes until heated through and the cheese bubbles again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole gluten-free?

Yes, this casserole is naturally gluten-free as long as you use gluten-free taco seasoning and tortilla chips.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the casserole a day in advance, keep it covered in the fridge, and bake it when ready. Just add a few extra minutes to the baking time if baking directly from cold.

Chicken Taco Casserole Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This Chicken Taco Casserole is a hearty, flavorful baked dish combining tender cooked chicken, black beans, diced tomatoes, fresh vegetables, and a blend of taco seasoning and cheese. Topped with melted cheddar and fresh garnishes like avocado, jalapeños, and tortilla chips, it’s an easy, crowd-pleasing meal perfect for weeknights or casual gatherings.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Protein and Base

• 1 lb Chicken tenderloins (cooked and diced; chicken breast or rotisserie chicken also fine)
• 1 can Black beans (14.5 oz, drained and rinsed)
• 1 can diced Tomatoes (14.5 oz)

Vegetables and Seasoning

• 1 small White onion, diced
• 1 Red bell pepper, diced
• ½ packet Taco seasoning
• 1 Lime, juiced
• 2 tbsp Green onions, diced

Dairy and Garnishes

• 1 cup shredded Cheddar cheese (divided)
• 1 cup Sour cream (plus extra for serving)
• Avocado slices (for serving)
• Jalapeño slices (for serving)
• Tortilla chips (crumbled, for serving)

Other

• Cooking spray
• Salsa (for serving)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Prepare vegetables and beans: Drain and rinse the black beans thoroughly. Dice the white onion and red bell pepper finely, ideally using a vegetable chopper for uniform pieces.
3. Make chicken mixture: In a mixing bowl, combine the cooked and diced chicken tenderloins, sour cream, fresh lime juice, diced tomatoes, and taco seasoning. Stir well with a rubber spatula to blend flavors, then fold in half (½ cup) of the shredded cheddar cheese.
4. Prepare casserole base: Spray a 9×13 inch casserole dish with cooking spray. Add the rinsed black beans, diced peppers, and diced onions into the dish, mixing them together to create an even vegetable base.
5. Assemble casserole: Spread the prepared chicken and sour cream mixture evenly over the black bean and vegetable layer. Sprinkle the remaining ½ cup shredded cheddar cheese over the top and garnish with diced green onions.
6. Bake: Place the casserole in the preheated oven and bake for 28-30 minutes until the cheese on top is bubbly and golden brown, signaling it is cooked and ready.
7. Serve: Remove from the oven and serve hot with dollops of sour cream, fresh avocado slices, jalapeño slices for heat, crumbled tortilla chips for crunch, and salsa on the side. Enjoy your flavorful Chicken Taco Casserole!

Notes

• Use rotisserie chicken for a quicker prep time.
• Adjust the amount of jalapeño slices according to your preferred spice level.
• For a dairy-free version, substitute sour cream and cheddar cheese with vegan alternatives.
• Serving with fresh salsa or pico de gallo adds brightness to the dish.
• The casserole can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.

Keywords: chicken taco casserole, baked taco casserole, Mexican casserole, easy chicken dinner, cheesy casserole, weeknight dinner