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
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 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.
