Chicken Taco Casserole Recipe -
Chicken Taco Casserole Recipe
  • READY IN 55 mins

Chicken Taco Casserole

Recipe by  

"All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
  2. Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
  3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
  4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2014

The first time I made this casserole, I used half a 12-oz. jar of chicken gravy in place of the second can of cream of chicken soup, because that's what was on hand. Yesterday, I made the recipe with the two cans of soup -- and it wasn't as good! The gravy seems to impart more chicken flavor than does that second can of soup. So four stars as written. (P.S. I don't add any beans because my son, Mr. Pickypants, doesn't like them.) That said, this recipe is awfully good and awfully easy; you should definitely try it!

Most Helpful Critical Review
Oct 30, 2014

I thought there were too many chips in this. It ended up being a little overwhelming. The general taste was good and I'll probably try again, but next time I'll probably go with 3 cups of chips, or less, or maybe try it with corn tortillas for the layering instead.

May 05, 2014

Loved this recipe. I used both pinto and black beans in mine. The only thing I might do different next time is not add the chips. I will serve them uncooked on top of the cooked casserole or just directly in my bowl. We had a ton of left overs and the chips get really soggy when the dish is reheated. Overall the recipe was very easy and a big hit with both myself and my husband. I am sending this one to several of my friends. It's just too good to keep to myself!

Mar 05, 2014

Yummy! My husband almost ate the entire dish. Not spicy (unless you add some kind of hot sauce), but very tasty. Great meal for a weekday.

Mar 27, 2014

Made this yesterday for our youth group mid week meal. Everyone loved it!

Nov 13, 2014

Very easy recipe. Best idea would be to make the chicken a day before hand though. I did change a couple of things: I only used 1 can of condensed cream of chicken soup (2 would've been way too much), used about a 1/4 cup of taco sauce (medium heat) didn't crush chips at all but just layered them whole and chopped up a couple of pickled jalapenos I had left over from another recipe. So good!! I will definitely be making this again!

Mar 03, 2014

Easy and Good

Dec 11, 2014

This was really tasty and even the kids enjoyed it (rare). To make it healthier, I made my own cream of chicken soup and only used the equivalent to one can. I also made my own taco seasoning and used whole grain tortilla chips. For the chicken, I just used a store bought rotisserie chicken that I had bought and shredded a couple days before.


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  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1414 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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