If you’re in the mood for a comforting, crowd-pleasing dish that combines layers of cheesy goodness, tender chicken, and that irresistible crunch of tortilla chips, this (SUPER EASY) Chicken Nacho Casserole Recipe is exactly what you need. It’s a fantastic way to enjoy the flavors of classic nachos but in a hearty casserole form that’s perfect for busy weeknights or casual gatherings. With every bite, you get a harmonious mix of creamy soups, bold taco seasoning, and zesty tomatoes, all topped with melty Mexican cheese and fresh cilantro. Trust me, once you try this, it’s going to become a fast favorite that you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple yet flavorful ingredients is key to making this dish shine. Each component has a special role, whether it’s building layers of taste, adding creaminess, or bringing that satisfying crunch and spice.
- 4 boneless, skinless chicken breasts, cubed: The protein-packed base providing tender and juicy bites throughout the casserole.
- 1 tablespoon olive oil: Used for sautéing the chicken, helping to lock in moisture and add a subtle richness.
- Salt and pepper, to taste: Essential for enhancing the natural flavors of the chicken and other ingredients.
- 1 (1-ounce) packet Old El Paso Taco Seasoning: Brings that authentic, zesty taco flavor that makes this dish sing.
- 1 cup cream of chicken soup: Adds luscious creaminess for a cozy texture that ties everything together.
- 1 cup cheddar cheese soup: Boosts the cheesy factor and deepens the casserole’s comforting appeal.
- 1 (10-ounce) can Rotel tomatoes: Injects a tangy, slightly spicy kick with juicy diced tomatoes and green chiles.
- 1 (4.5-ounce) can Old El Paso chopped green chiles: Offers a mild heat and bright flavor that lifts the entire casserole.
- 16 ounces Mexican blend cheese, divided: Layered for gooey, melty cheese that blankets the dish perfectly.
- 1 (15-ounce) can black beans, drained and rinsed: Adds a hearty, earthy element plus extra protein and fiber.
- ¼ cup fresh cilantro, chopped: Gives a fresh, aromatic contrast that balances the richness of the casserole.
- 6 cups tortilla chips, lightly crushed and divided: For that signature nacho crunch on top and inside the layers.
How to Make (SUPER EASY) Chicken Nacho Casserole Recipe
Step 1: Prepare and Cook the Chicken
Start by heating the olive oil in a large skillet over medium heat. Season the cubed chicken breasts with salt and pepper, then add them to the pan. Cook until the chicken is browned and cooked through, about 6-8 minutes. Sprinkle the taco seasoning evenly over the chicken and stir to coat it well, letting those bold flavors soak in while the chicken finishes cooking.
Step 2: Mix the Sauces and Tomatoes
In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, drained black beans, Rotel tomatoes (with their juices), and chopped green chiles. Stir everything together until it’s well blended, creating a creamy, spicy sauce base that will soak into every bite of the casserole.
Step 3: Assemble the Layers
Preheat your oven to 350°F (175°C). In a baking dish, start by spreading a thin layer of the soup mixture on the bottom. Next, add half of the cooked chicken evenly over it. Sprinkle one cup of Mexican blend cheese, then layer with half of the crushed tortilla chips. Repeat the layering process ending with the remaining soup mixture and a generous final layer of cheese and crushed chips on top. This layering ensures every bite has that perfect balance of creamy, cheesy, and crunchy textures.
Step 4: Bake until Bubbly and Golden
Pop the casserole into the oven and bake for about 20 minutes, or until the cheese on top is melted and bubbly, and the edges start to turn golden. The aroma alone will have everyone eagerly waiting to dig in!
Step 5: Finish with Fresh Cilantro
Once out of the oven, sprinkle fresh chopped cilantro over the casserole. This final touch adds a bright, fresh flavor that complements all the rich and spicy elements beautifully.
How to Serve (SUPER EASY) Chicken Nacho Casserole Recipe
Garnishes
To make your (SUPER EASY) Chicken Nacho Casserole Recipe even more irresistible, top it with dollops of sour cream, slices of ripe avocado or guacamole, and extra fresh cilantro. A squeeze of lime juice can add a zesty freshness that lifts the whole dish.
Side Dishes
This casserole pairs beautifully with a crisp green salad tossed in a tangy vinaigrette or a side of Mexican street corn for an extra layer of texture and flavor. If you want something lighter, a bowl of black bean soup works wonderfully alongside.
Creative Ways to Present
Looking to impress guests? Serve the casserole in individual ramekins for personal portions, or scoop it into crispy tortilla bowls for a fun twist. You can even offer a “build-your-own” nacho bar with the casserole as the base, letting everyone customize their toppings to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your (SUPER EASY) Chicken Nacho Casserole Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cover tightly to maintain the crispness of the tortilla chips as much as possible.
Freezing
This casserole freezes well if you want to prep ahead. Wrap the dish tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is melty again, about 15-20 minutes. To keep the top from getting too crisp, cover loosely with foil during reheating. You can also microwave single portions, though you might lose some crunch from the topping.
FAQs
Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! Using shredded rotisserie chicken can save you time and still provide plenty of flavor. Just mix it with the taco seasoning before assembling the casserole.
Is this casserole very spicy?
Not at all. The Rotel tomatoes and green chiles offer mild heat with a lot of flavor, but you can easily adjust the spice level by choosing mild or spicy versions or adding a pinch of cayenne if you want more kick.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with extra beans, sautéed vegetables like bell peppers and zucchini, or meat alternatives. The taco seasoning and cheese base still pack tons of flavor.
What kind of cheese works best for this casserole?
A Mexican blend cheese is ideal because it melts beautifully and combines cheddar, Monterey Jack, and other cheeses for a balanced flavor. But feel free to use cheddar or pepper jack if you prefer.
Can I prepare this casserole ahead and bake it later?
Definitely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.
Final Thoughts
This (SUPER EASY) Chicken Nacho Casserole Recipe is a delicious shortcut to satisfying comfort food that feels special without any fuss. Whether you’re feeding the family on a busy night or serving friends at a casual get-together, this recipe delivers big on flavor and fun. Go ahead, give it a try—you’ll wonder why you didn’t make it sooner!
Print
(SUPER EASY) Chicken Nacho Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This super easy Chicken Nacho Casserole is a deliciously hearty and flavorful dish combining tender seasoned chicken, creamy soups, spicy Rotel tomatoes, green chiles, black beans, and layers of melted Mexican cheese over crunchy tortilla chips. Perfect for a quick family dinner or casual get-together, it takes just 40 minutes from prep to table, delivering a comforting, Tex-Mex inspired casserole everyone will love.
Ingredients
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 Sauces
- 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 Ingredients
- 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. Season the cubed chicken breasts with salt, pepper, and the taco seasoning packet. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
- Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with juices), chopped green chiles, and half of the Mexican blend cheese. Stir well to create a creamy, flavorful sauce base.
- Combine Chicken and Beans: Add the cooked chicken and drained black beans to the sauce mixture. Stir to fully incorporate all the ingredients evenly.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread half of the crushed tortilla chips to form the bottom layer. Pour the chicken and sauce mixture evenly over the chips. Sprinkle half of the remaining Mexican cheese over the top.
- Add Second Chip Layer: Layer the remaining crushed tortilla chips evenly over the cheese layer, then top with the remaining Mexican blend cheese.
- Bake the Casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from the oven and let sit for 5 minutes. Sprinkle freshly chopped cilantro over the casserole before serving. Enjoy warm as a comforting, cheesy meal!
Notes
- You can substitute cooked shredded chicken if preferred for a quicker prep.
- For extra spice, add jalapeños or hot sauce to the sauce mixture.
- Serve with sour cream, guacamole, or salsa for added layers of flavor.
- Use gluten-free tortilla chips to make this dish gluten-free if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
