Description
This Super Easy Chicken Nacho Casserole is a flavorful, comforting dish that combines seasoned chicken, creamy soups, zesty tomatoes, beans, and layers of cheese and tortilla chips. Ready in just 40 minutes, it’s perfect for a quick family dinner or casual gatherings, delivering satisfying Tex-Mex flavors in a baked casserole form.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 (1-ounce) packet Old El Paso Taco Seasoning
Soups and Tomatoes
- 1 cup cream of chicken soup
- 1 cup cheddar cheese soup
- 1 (10-ounce) can Rotel tomatoes
- 1 (4.5-ounce) can Old El Paso chopped green chiles
Cheese and Beans
- 16 ounces Mexican blend cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
Other
- ¼ cup fresh cilantro, chopped
- 6 cups tortilla chips, lightly crushed and divided
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken breasts, seasoning them with salt, pepper, and the taco seasoning packet. Cook until the chicken is no longer pink and cooked through, about 6-8 minutes. Remove from heat.
- Mix the Sauces: In a large mixing bowl, combine cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with juices), and chopped green chiles. Stir well to create a creamy and flavorful sauce.
- Combine Ingredients: Fold the cooked chicken, black beans, half of the Mexican blend cheese, and chopped cilantro into the sauce mixture, ensuring everything is evenly coated.
- Layer the Casserole: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread half of the crushed tortilla chips as the bottom layer. Pour the chicken mixture evenly over the chips. Top with the remaining crushed tortilla chips and sprinkle the remaining Mexican blend cheese evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and allow it to cool for a few minutes. Garnish with additional fresh cilantro if desired. Serve hot and enjoy your hearty chicken nacho casserole!
Notes
- You can substitute the chicken breasts with shredded rotisserie chicken for a quicker prep.
- To add heat, include some sliced jalapeños or a dash of hot sauce to the sauce mixture.
- For a lower fat option, use reduced-fat soups and cheese or Greek yogurt instead of the cream soups.
- The tortilla chips add a crunchy texture; avoid stirring them into the mixture to keep the crunch intact.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispiness.
