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.
That looks really good! I am going to have to try your recipe. I am all about quick dinners too – especially this time of year when the kids have me running all over the place picking them up from various activities. Thanks for sharing.
Thanks, Jen! Me too — with crazy kids’ schedules there’s no other way to get a meal on the table!
This looks so comforting and easy! I’m all about just throwing things together in a pot for dinner – and it’s a bonus if it ends up tasting fantastic like this would 🙂
Thanks, Holly! Throwing stuff in the pot is the way to go! 🙂
Yum! Love the flavors happening here!!This looks like the perfect week night meal! This just made my list of must makes! Hope that you are doing great Blair! 🙂
Cathy
Thanks, Cathy!!
Made the chicken taco casserole, It was delicious beside so easy to put together.
Loved it….
We’re so glad you enjoyed it, Judy!
You always come up with such fabulous, easy-to-make, main dishes!! I LOVE this taco casserole; it’s packed with so much yummy flavor! I bet this one’s gonna be a hit over at my house! Looking forward to making (and eating!) this!
Thanks so much, Anna!
OMG this might be my husband’s heaven! I gotta pin and make it! or can you just come visit? haha
Totally man-friendly food, right?! 🙂
This looks really great and I love how easy it is. I’ve never seen those sauces in England though so I’d have to come up with my own. No worries, I love cooking from scratch! Actually, I’ll have to look up taco seasoning too as I’ve not come across ready made ones here either lol. But I do love the look of this Blair!
Thanks!! Do you have cans of campbell’s condensed soups in England? If so, you could probably use a can of the cheddar condensed soup and dilute it a bit with milk to make it more saucy. Just an idea!! 🙂
Chicken taco casserole sounds delicious! If it’s as easy as dump and bake, I’m all over it.
Exactly, Jen! The best way to cook!
Is a subsitute for the cheese sauce? My local Smith’s does not carry it.
Hi, Yvette! I haven’t tried this exact dish with any other substitutes, so I’m not positive…BUT, it would probably work well to use a can of Campbell’s Condensed Cheddar Cheese Soup, but make sure that you add some milk to the soup so that it is more “saucy” as opposed to a thick consistency. You don’t want it runny and soup-like, but definitely more of a sauce. Hope that helps!
Amazon?.. Walmart delivery us similar to Amazon & May be less expensive too…
You can make a cheese sauce with Velveeta and milk
Could this be made in a crockpot
Ty
Hi, Susan! I think it would probably work, but you’ll have a lot more moisture in the dish, so it might seem soggy. The condensation from the top of the slow cooker will drop down onto the casserole. Since you can’t remove the cover and let the top crisp (as you would in the oven), it will also impact the texture of the finished dish.
I was thinking the same thing … some foods just doesn’t go n to a crock pot, this is 1 of em. I use little whipping cream n my soups get all the goodie out.
Your food looks AMAZING gf ☺
Thank you! 🙂
Where do you find the sauce packs in the grocery store?
Hey, Cassandra! I think it depends on the store, so I’ve even had to ask a store clerk when I wasn’t able to find them on my own. In some stores they are on the same aisle as the soups, and in other stores I have found them near pasta sauces and near seasoning packets (like the chili packets). Hope that helps!
RE: DUMP AND BAKE CHICKEN TACO CASSEROLE
I can’t recall exactly how I was sent this recipe, but it came through on one of the cooking newsletters that I receive. This recipe is definitely quick and easy, but I found the sodium content to be extreme. The current dietary guidelines state that sodium intake should not exceed 2,300 mg/day for adults. Intake below this level is recommended for children younger than 14 years old (children 1-3: 1500 mg/day; children 4-8: 1900 mg/day) and people who have prehypertension or hypertension. A rough estimate of the sodium in one serving of this casserole is 1200 mg. That’s really a lot. I appreciated the ease of the damp and bake method, but I feel compelled to post a suggestion to your readers to consider ways to reduce the sodium content (for example – substitute Campbell’s low sodium condensed soup for the oven sauce; use low sodium cheese; use low salt/no salt added taco chips).
All great ideas! Thanks Carole!!
Great Suggestion & Observation -Thank you for sharing the tip
Is cheeses sauce found in frozen food section? Need to try this.
Hey, Betsy! Nope, it’s not frozen. I have found it in the canned foods — usually near the soups and other Campbell’s products. I have also seen it by the jarred sauces (like the pasta sauces).
Dump & Bake Chicken Taco Casserole:
It can prob be made with ground beef also, would you think? I was thinking just replace the chicken with ground beef and maybe just use the taco seasoning and go thru the same steps? I haven’t seen the Campbell’s seasoning sauces yet, so I’m not sure if there’s one for ground beef but maybe the taco seasoning would be enough spice? Any suggestions I would appreciate? Thank you.
Hi, Darla! Yes, you can definitely use ground beef, too. I would use about 1 – 1.5 lbs. of ground meat, and make sure that you cook it in a skillet with the taco seasoning first. Then use that taco meat in place of the chicken, following the rest of the steps as described in the recipe.
Since you’re using meat that’s already cooked in the skillet, you can probably decrease the baking time by about 10 minutes.
If you omit the cheese sauce entirely, the texture of the dish will be completely different. If you can’t find the Campbell’s cheese sauce, then I would look for a can of Campbell’s condensed cheddar cheese soup and try diluting it with a little bit of milk (maybe 1/4 cup – 1/2 cup) to make the same thick, cheesy sauce. It won’t have exactly the same flavor, but it will still be delicious! 🙂
Blair!
I love that u make your recipes using low fat healthy ingredients which are so important to me! Gonna try this one this week too! Thanks so much!
Wonderful. This one is always a hit!
If a person has ever made Velveta cheese dip with Rotel tomatoes and green chilis should be able to make the cheese sauce for this recipe. Or is just a Southern Recipe? We have it every family get together. I would just melt my Velveta Cheese with a small amount of milk in a crock pot.
Will this make the chips soggy?
Hey, Samantha! It’s kind of hard to describe. They’re maybe a little bit soggy, but it’s more like a crust that forms. We love it!
Of course, if you’d rather, you can always just skip the layer of chips on the bottom and then crumble tortilla chips over top of your chicken right before serving. That would be good as well.
This sounds super comforting, just what I need after a hectic day!
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!
That’s great to hear, Christine! Thank you so much for your note. 🙂
This recipe is really delicious! I made it twice now and each time I added all the toppings suggested. Mmm… My new favorite!
That’s awesome, Marilyn! Thanks for your note!
New fave! How much can I reduce cooking time with cooked chicken?
We’re so glad you enjoyed it, Elizabeth! You can cut the baking time in half using cooked chicken. Just make sure the dish heats through and the cheese is melted.
do you think this would work with salsa con queso?
We haven’t tested it and can’t guarantee your results but think it would work. We’d love to know how it goes if you give it a try, Tara!