This Chicken Taco Casserole has been a weekday savior and weekend crowd-pleaser in my kitchen for years. I first pulled this combination together on a busy weeknight when I had leftover rotisserie chicken, a can of cream of chicken soup and a bag of tortilla chips. The result felt both indulgent and comforting: creamy, slightly spicy filling layered with crunchy chips and topped with generous melted cheese. It quickly became a request from guests and family members whenever someone said, "Bring something easy."

The dish balances textures and familiar Southwestern flavors. The cream of chicken soup and sour cream give a silky base, the salsa and green chilies add bright heat and acidity, and the seasoned black beans and shredded chicken lend the substance that keeps everyone satisfied. The chips act like the best breadcrumb ever, soaking a little while keeping edges delightfully crisp. Every time I serve it, someone asks for seconds; it’s reliably comforting, easy to scale, and perfect for potlucks, weeknight dinners, or a simple Sunday supper.

Ingredients

• Cream of chicken soup (20.1 ounces): Use the condensed style for creamy body and savory depth; I keep a few cans of Campbell’s on hand. It adds a familiar, comforting base that melds with the salsa.
• Chunky-style salsa (1 cup): I used PACE Mild for approachable warmth and tomato texture; choose mild, medium or hot depending on your heat tolerance.
• Diced green chilies (4 ounces): Adds a smoky tang without too much heat; the canned variety is convenient and consistent.
• Sour cream (1/2 cup): Use full-fat for the creamiest texture; Greek works too if you want more tang and protein.
• Chicken taco seasoning (0.85 ounce): I used Old El Paso for classic taco spice; if you prefer homemade, substitute with chili powder, cumin, garlic powder, onion powder and a pinch of oregano.
• Shredded white meat chicken (3 cups): Rotisserie chicken is my shortcut; roughly 2 to 3 cooked chicken breasts shredded will equal this amount.
• Seasoned black beans (15 ounces), drained: I used Bush’s seasoned black beans for convenience. Rinse if you want a milder, less saucy bean texture.
• Crushed tortilla chips (3 cups total): Use sturdy restaurant-style or kettle-style chips so they retain some crunch after layering.
• Colby jack cheese, shredded (2 1/2 cups): Provides a buttery, slightly sharp melt that browns beautifully.
• Monterey jack cheese, shredded (1 cup): Melts smoothly and blends with Colby jack for creaminess and stretch.
• Optional garnish: Fresh cilantro, chopped, for brightness and a fresh finish.

Instructions

Preheat and prepare: Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with cooking spray. Lining with foil and spraying makes cleanup easier and helps remove serving portions cleanly. Allow the oven to fully preheat so the casserole bakes evenly. Make the creamy filling: In a large mixing bowl, whisk together the 20.1-ounce can of cream of chicken soup, 1 cup chunky-style salsa, 4 ounces diced green chilies, 1/2 cup sour cream, and the 0.85-ounce packet of chicken taco seasoning until smooth. The acidity of the salsa brightens the condensed soup and the sour cream balances saltiness. Taste for seasoning: depending on your salsa and seasoning packet, you may want a pinch more taco seasoning. Add protein and beans: Stir in 3 cups shredded white meat chicken and the drained 15-ounce can of seasoned black beans until everything is well coated. Use shredded rotisserie chicken for best flavor and speed; stir gently to avoid mashing the beans. Layer the first half: Spread half of the chicken and bean mixture into the bottom of the prepared pan and smooth into an even layer. Use an offset spatula if you have one for a neat surface. This base should be spread thinly so the chip layer sits evenly on top. Add the chip layer: Sprinkle 2 1/2 cups of crushed tortilla chips evenly over the first layer. Crushed chips create nooks that catch the creamy filling; press lightly so they adhere but remain somewhat loose to keep textural contrast. Top and finish: Spread the remaining chicken and bean mixture over the chips so they are covered. Evenly distribute the shredded Colby jack and Monterey jack cheeses across the top, then sprinkle the final 1/2 cup of crushed tortilla chips for an extra crunchy finish. The final chip sprinkle browns nicely without becoming soggy. Bake: Bake at 375°F for about 30 minutes, or until the cheese is bubbly and beginning to brown at the edges. If the top browns too quickly, loosely tent with foil for the last 10 minutes. Let the casserole rest 5 minutes before serving so it sets and slices cleanly. Garnish and serve: Finish with a sprinkle of chopped fresh cilantro for a fragrant lift. Serve straight from the dish with extra salsa, sour cream, or sliced avocado on the side.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Use an airtight container or cover the baking dish tightly with foil or plastic wrap to prevent odors and drying. For freezing, assemble the casserole in a foil pan, cover tightly with two layers of foil, and freeze for up to three months. Thaw in the refrigerator overnight before baking, or bake from frozen at 375°F adding 20 to 30 minutes to the bake time and checking for an internal temperature of 165°F. To reheat individual portions, microwave on medium power in 60-second intervals until warm, or reheat in a 350°F oven for 15 to 20 minutes covered to prevent over-browning.

Ingredient Substitutions

If you want to swap ingredients, here are reliable substitutions: use cream of mushroom soup instead of cream of chicken for a milder, earthier base; replace sour cream with plain Greek yogurt for tang and extra protein at a 1:1 ratio; exchange Colby jack with cheddar for a sharper flavor; use canned pinto beans instead of black beans for a creamier bite. For a gluten-free version, verify the cream soup and taco seasoning are certified gluten-free and choose corn-only tortilla chips free from cross-contamination.

Serving Suggestions

This casserole pairs well with a crisp green salad, lime wedges to brighten each portion, and a side of pickled jalapeños for those wanting an extra kick. For a fuller Tex-Mex spread, serve with Spanish rice, refried beans, and warm flour or corn tortillas. Garnish with diced tomatoes, sliced avocado, or a dollop of sour cream to add freshness and balance the richness.

Cultural Background

This layered, casserole-style approach draws from Tex-Mex comfort food traditions that emphasize hearty proteins, cheese and tortilla elements. It’s a home-cooking adaptation of stacked taco flavors—seasoned meat, beans, salsa and cheese—reimagined into oven-baked convenience. Casseroles like this became popular mid-20th century when canned goods and convenience products allowed home cooks to create filling, family-friendly one-dish meals.

Seasonal Adaptations

In summer, use fresh pico de gallo instead of jarred salsa and top with chopped summer corn for brightness. In winter, swap in a roasted poblano for the green chilies and add a pinch of smoked paprika for warmth. Holiday potlucks call for doubling the recipe and serving in foil pans for easy transport.

Meal Prep Tips

Prepare the filling a day ahead and refrigerate it in an airtight container. When ready to serve, layer in the 9x13-inch pan, top with chips and cheese, then bake. This saves 10 to 15 minutes on the day of serving and concentrates flavors. For portion-controlled meals, divide into smaller pans and freeze single-serve portions for quick lunches.

Whether you need a fuss-free family dinner or a reliable dish to bring to a gathering, this Chicken Taco Casserole is a dependable choice. It’s flexible, forgiving, and always a welcome assortment of textures and flavors at the table. Give it a try and make it your own with the swaps and tips above—then share it with friends who appreciate a hearty, easy bake.