Get a family-friendly dinner on the table fast with this dump-and-bake chicken taco casserole recipe. It’s ready for the oven in about 10 minutes!
Table of Contents
If you’re looking for even more easy dump-and-bake dinners, be sure to try this dump-and-bake chicken vegetable casserole, a dump-and-bake chicken broccoli rice casserole, chicken pot pie with biscuits, chicken pot pie pasta, and this salsa chicken!
This is a great recipe for busy weeknights. This dish comes together quick with minimal effort and tastes delicious! We love Mexican flavors around here, so this was a winner. Bonus prize, it didn’t break my WW bank either!
– Christine
How to Make Chicken Taco Casserole | 1-Minute Video
What to Know Before You Get Started
- My favorite recipes are those that require minimal prep and don’t necessitate a lot of chopping, mixing, or dirty dishes. That’s why I love dump-and-bake recipes — especially this easy chicken taco casserole! It’s one that my whole family loves, and it’s a great alternative to the classic taco night. If you’re looking to pad your stack of easy meals, you’ve got to add this one to your list.
- I start with raw, diced chicken breast; however, you can sub with boneless, skinless chicken thighs if you prefer the dark meat. For even easier meal prep, use rotisserie chicken or already shredded chicken and cut down on the baking time.
- Use your favorite brand of store-bought taco seasoning mix or a homemade taco seasoning mix with chili powder, cumin, paprika, oregano, onion powder, garlic powder, and salt. Either option is great!
- The condensed cheddar cheese soup works like queso, adding a creamy cheesiness to the dish. Pick up a can of Healthy Request cheddar cheese soup for a lower-fat and lower-sodium option.
- Have plenty of your favorite taco fixings on hand to jazz up each individual serving. For instance, try fresh cilantro, sliced green onions, pickled red onions, salsa, diced avocado, guacamole, sour cream (or plain Greek yogurt), sliced black olives, pico de gallo, and extra tortilla chips.
Directions
Here are the quick step-by-step instructions to make an easy chicken taco casserole bake (you’ll find specific ingredient measurements in the recipe card at the bottom of the post). As with just about all of my dump-and-bake recipes, you simply need to toss all the ingredients into one dish, bake, and you’ve got dinner on the table in no time.
- Crush the tortilla chips in a plastic bag. You can use any kind of tortilla chips you want — yellow corn chips, blue corn chips, your favorite brand, etc. Simply put the tortilla chips in a sealable plastic bag and crumble them using your hands, a rolling pin, or the can of soup! You don’t want to crumble them to dust, just into small pieces. Spread them in the bottom of the baking dish. You really don’t even need to measure — just make sure that you have enough crushed chips to cover the bottom of the pan.
- Add the chicken, corn, and green chiles on top of the chips.
- Sprinkle the taco seasoning over all the ingredients.
- Stir together the cheese soup and milk to form a smooth sauce. Pour the cheese soup mixture over the top of the chicken mixture.
- Bake, covered, for about 20 minutes in a 400-degree oven.
- Remove the cover, sprinkle with tomatoes and shredded cheese, and bake uncovered for another 15-20 minutes. You’ll know the casserole is done when the chicken is cooked through and the filling is hot and bubbling. The meat should reach an internal temperature of 165 degrees F and should not be pink in the center.
- Garnish and enjoy!
Serving Suggestions
This cheesy chicken taco bake is just about a complete meal on it’s own! If you want to serve the dish with anything else, here are some simple side dish ideas to upgrade your taco night:
- Serve with corn tortillas or flour tortillas on the side.
- Serve alongside black beans and rice, cilantro lime rice, brown rice, or Mexican rice.
- Serve with homemade salsa, this easy guacamole recipe, 7-Layer Bean Dip, and crispy tortilla chips for dipping.
Preparation and Storage Tips
- Prep Ahead: Assemble the casserole in advance. Keep it covered in the fridge for up to 24 hours before baking.
- How to Store: Keep leftovers in an airtight container or covered with aluminum foil or plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months (preferably without any additional toppings).
- How to Reheat: Cover with foil. Bake the taco casserole in a 350°F oven for about 20 minutes, or just until heated through. Reheat individual portions in the microwave for about 1 minute.
This recipe is really delicious! I made it twice now and each time I added all the toppings suggested. Mmm… My new favorite!
– Marilyn
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump and Bake Chicken Taco Casserole
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
An easy dinner recipe that bakes in one dish — with almost no prep work!
Ingredients
- 2 cups coarsely crushed tortilla chips
- 1.5 lbs. boneless skinless chicken breasts, diced into bite-size pieces
- 1 (4 ounce) can chopped green chilies
- 1 ½ cups frozen corn
- 2-3 tablespoons taco seasoning
- 1 (10.75 ounce) can condensed cheddar cheese soup, (I use Campbell's Healthy Request)
- ½ cup milk
- 1 (14.5 ounce) can petite diced tomatoes, well drained
- 1 cup shredded sharp cheddar cheese or Mexican blend cheese
- For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips
Instructions
- Preheat oven to 400°F. Spray a 13-by-9-inch casserole dish with cooking spray. Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
- In a small bowl, whisk together the condensed soup and the milk to form a smooth cheese sauce. Spread the sauce evenly over the top of the casserole.
- Cover with foil and bake for 20 minutes. Remove the foil; sprinkle with the diced tomatoes and the shredded cheese.
- Return the dish to the oven, uncovered, for approximately 15-20 more minutes (or until the chicken is cooked through and the cheese melts). Garnish with desired toppings and serve!
Notes
I start with raw, diced chicken breast; however, you can sub with boneless, skinless chicken thighs if you prefer the dark meat. For even easier meal prep, use rotisserie chicken or already shredded chicken and cut down on the baking time.
Nutrition
Serving: 1/6 of the casseroleCalories: 506kcalCarbohydrates: 48gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 95mgSodium: 872mgPotassium: 1078mgFiber: 6gSugar: 6gVitamin A: 671IUVitamin C: 13mgCalcium: 244mgIron: 2mg
Recipe Variations
- If you prefer to start with cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken), reduce the oven temperature to 350 degrees F. Assemble the complete casserole (including the tomatoes and cheese on top) and bake uncovered for about 30 minutes.
- Feel free to add extra spices to the mix. Good options include red pepper flakes or cayenne pepper for extra heat.
- Use a can of Rotel green chilies and tomatoes in the chicken taco mixture to add more flavor and a hint of spice to the casserole.
- Cube up Velveeta cheese and mix it into the casserole dish or add extra shredded cheese for a cheesy casserole filling.
- Cooking just for two? Cut the ingredients in half and prepare the casserole in an 8-inch square baking dish. The cooking instructions remain the same.
More Easy Mexican-Inspired Casseroles
5-Ingredient Taco Casserole
35 minutes mins
Taco Casserole with Rice
50 minutes mins
Taco Bake with Fritos
30 minutes mins
This recipe was originally published in October, 2015. It was updated in October, 2024.
This was delicious but I’d caution against using raw chicken. Forty minutes was not enough time with that many layers to cook thoroughly and we still had raw spots. Would definitely do this again but cook the chicken first!
Thank you for the feedback, Jennifer!