Chicken Taco Casserole

Chicken Taco Casserole

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"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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55 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 103 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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,...

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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 ...

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...

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.

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 t...

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

This was good, but I totally winged. Halved the recipe and still had more than I needed. Instead of the tomatoes with green chilis, I used a 16 ounce jar of salsa. And instead of tortilla chi...

My family loves this recipe. We add corn as well, and a layer of rice on the bottom to make it complete. Rarely are there any leftovers, but when there are, every one fights over them LOL!

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 ...

Yummy comfort food with a kick!