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5 from 3 votes

Dump and Bake Chicken Taco Casserole

This Dump and Bake Chicken Taco Casserole is an easy dinner recipe that bakes in one dish -- with almost no prep work!
Course Dinner
Cuisine Mexican
Keyword chicken casserole, Chicken Taco Bake, taco casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 438.9kcal
Author Blair Lonergan


  • 2 cups coarsely crushed tortilla chips
  • 1.5 lbs. skinless boneless chicken breasts
  • 1 4 oz. can chopped green chilies
  • 1 ½ cups frozen corn
  • 2-3 tablespoons taco seasoning
  • 1 (10.75 ounce) can condensed cheddar cheese soup (NOT diluted) I used Campbell's Healthy Request
  • 1/2 cup milk I used nonfat, but any type will work
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1 cup shredded cheddar cheese
  • For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips


  • Preheat oven to 400 degrees 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 condensed soup and milk to form a cheese sauce. Spread sauce evenly over top of casserole.
  • Cover with foil and bake for 30 minutes.
  • Remove foil, sprinkle with tomatoes and shredded cheese, and return to oven (uncovered) for approximately 10-20 more minutes (or until chicken is cooked through and cheese is melted). The total cooking time will vary, depending on the thickness of your meat.
  • Garnish with desired toppings and serve!


  • 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.
  • You can prep this casserole in advance and keep it covered in the fridge until you are ready to bake.
  • Make sure to grease your baking dish to make sure nothing sticks or burns underneath.
  • Feel free to add extra spices to the mix such as red pepper flakes for extra heat.
  • You can add whatever toppings you like to this casserole, there are no limits.
  • Leftovers can be stored in the fridge for up to 3 days.


Serving: 1/6 of the casserole | Calories: 438.9kcal | Carbohydrates: 38.9g | Protein: 35.9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 81.8mg | Sodium: 793.4mg | Potassium: 402.8mg | Fiber: 2.6g | Sugar: 5.8g