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Square overhead shot of an easy chicken taco casserole recipe.
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4.75 from 8 votes

Dump and Bake Chicken Taco Casserole

An easy dinner recipe that bakes in one dish -- with almost no prep work!
Course Dinner
Cuisine Mexican
Keyword chicken casserole, Chicken Taco Bake, 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 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.
    Process shot showing how to layer the ingredients for chicken taco casserole.
  • 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.
    Spreading the cheese sauce in a dish of chicken taco casserole.
  • Cover with foil and bake for 20 minutes. Remove the foil; sprinkle with the diced tomatoes and the shredded cheese.
    Process shot showing how to add cheese and tomatoes to the top of a chicken taco casserole.
  • 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!
    Horizontal overhead image of a baked chicken taco casserole recipe.

Video

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 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