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4.75 from 8 votes

Chicken Taco Casserole (Dump-and-Bake)

This chicken taco casserole takes about 10 minutes to assemble and bakes up cheesy, hearty, and full of Tex-Mex flavor. One dish, simple pantry ingredients, and no rolling or stuffing required.
Course Dinner
Cuisine Mexican
Keyword chicken casserole, Chicken Taco Bake, chicken taco casserole, chicken taco casserole recipe, mexican chicken taco casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 506kcal
Author Blair Lonergan

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 chiles
  • 1 ½ cups frozen corn
  • 2-3 tablespoons taco seasoning
  • 1 (10.75 ounce) can condensed cheddar cheese soup, (such as 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 13x9-inch baking dish with cooking spray. Spread the crushed tortilla chips in an even layer across the bottom of the dish.
  • Add the diced chicken, green chiles, and frozen corn on top of the chips. Sprinkle the taco seasoning evenly over everything.
    Process shot showing how to layer the ingredients for chicken taco casserole.
  • In a small bowl, whisk together the condensed cheddar cheese soup and milk until smooth. Spread the sauce evenly over the top of the casserole.
    Spreading the cheese sauce in a dish of chicken taco casserole.
  • Cover tightly with foil. Bake for 20 minutes.
  • Remove the foil. Sprinkle the well-drained diced tomatoes and shredded cheese over the top.
    Process shot showing how to add cheese and tomatoes to the top of a chicken taco casserole.
  • Return to the oven, uncovered, for 15 to 20 more minutes, until the chicken is cooked through (165°F internal temperature), the filling is hot and bubbling, and the cheese is melted. Garnish with desired toppings and serve.
    Horizontal overhead image of a baked chicken taco casserole recipe.

Video

Notes

  • Raw vs. cooked chicken: This recipe is written for raw diced chicken breast. To use 3 cups of rotisserie or pre-cooked shredded chicken instead, reduce the oven to 350°F, assemble the complete casserole (including tomatoes and cheese on top), and bake uncovered for about 30 minutes.
  • Prevent sogginess: Drain the diced tomatoes very well before adding them. Coarsely crushed chips also hold up better than finely crushed ones.
  • Taco seasoning: Use your favorite store-bought packet or substitute 2-3 tablespoons of homemade taco seasoning.
  • Cheese soup substitute: Swap in 1 cup of sour cream whisked with 2 tablespoons of milk for a tangier version.
  • Spice it up: Add red pepper flakes or cayenne to the chicken layer, or use Rotel in place of the separate cans of tomatoes and green chiles.
  • Scaling down: Cut ingredients in half and use an 8-inch square baking dish. Cooking time remains the same.
  • Make-ahead: Assemble up to 24 hours ahead, refrigerate covered, and bake when ready. Add 5-10 minutes to the covered bake time if going straight from cold.
  • Storage: Refrigerate leftovers for up to 3 days. Freeze (without fresh toppings) for up to 3 months.

Nutrition

Serving: 1/6 of the casserole | Calories: 506kcal | Carbohydrates: 48g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 872mg | Potassium: 1078mg | Fiber: 6g | Sugar: 6g | Vitamin A: 671IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg