I’m all about quick and easy dinners with tons of flavor, and this chicken nacho casserole recipe really fits the bill. Loaded up with tender chunks of taco-seasoned chicken, beans, corn, tomatoes, and plenty of gooey cheese, this tortilla chip casserole is a party in my mouth. The crunchy chips add such a great contrast to the creamy filling. Ready in 40 minutes with minimal prep, this is the perfect chicken dinner for nights when I just don’t feel like cooking.
Nacho Casserole with Chicken
I love, love, love chicken nachos in every form. The gooey cheese, the crunchy chips, and all my favorite toppings…my mouth is watering just thinking about it. My recipe for chicken nacho casserole is a super quick and easy version of my fave Mexican appetizer in dinner form. I sandwich a creamy taco chicken and veggie filling between two layers of crunchy tortilla chips, then top the whole thing with plenty of cheese. YUM! My kids are obsessed with this casserole, and so am I.
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Make it with Doritos!
I usually make this chicken nacho casserole with plain tortilla chips, but it’s also good with crushed up Doritos. Inspired by my Doritos chicken, I have used Cool Ranch Doritos, and I’m excited to try it with Flamin’ Hot, Nacho Cheese, and all the other varieties out there.
Chicken Nacho Casserole Recipe
This chicken nacho casserole is loaded up with tender chunks of taco-seasoned chicken, beans, corn, tomatoes, tortilla chips, and plenty of gooey cheese!
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Serves 8 people
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Preheat the oven to 350°F. Grab a large oven-safe skillet or grease a 9×13-inch casserole dish.
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Heat the olive oil in a skillet set over medium heat. Add in the chicken and sprinkle on the taco seasoning and salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through, 7-10 minutes. Remove the chicken from the skillet and place in a large bowl. Wipe out the skillet if you plan to use it in the oven.
1 teaspoon olive oil, 2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, ½ ounce taco seasoning
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To the chicken add the black beans, corn, cream of chicken soup, diced tomatoes and green chilies, half of the cheese, and the cilantro. Stir to mix well.
15 ounces canned black beans, 1 cup frozen or canned corn, 10.5 ounces condensed cream of chicken soup, 10 ounces diced tomatoes and green chilies, 16 ounces shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
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In your skillet or casserole dish, arrange half of the crushed chips in an even layer.
3 cups lightly crushed tortilla chips
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Spread the chicken mixture over the chips.
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Top with the remaining cheese and remaining chips. Bake uncovered for 20-25 minutes until the cheese is melted and the casserole is hot through.
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Add optional toppings, if desired, and serve.
Sour cream, Halved cherry tomatoes, Sliced jalapeño, Minced fresh cilantro, Lime wedges
- If you’re short on time, skip cooking the chicken and use 2½ cups of cooked rotisserie chicken. Omit the olive oil and mix the taco seasoning into the mixture in step 3.
- I do not recommend pre-assembling this casserole, as the tortilla chips tend to turn soggy.
- Nutritional information does not include optional toppings.
Storage: Store leftover chicken nacho casserole in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Nacho Casserole Recipe
Amount Per Serving (1 serving)
Calories 590
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Trans Fat 0.04g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 95mg32%
Sodium 1458mg63%
Potassium 657mg19%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 2g2%
Protein 34g68%
Vitamin A 705IU14%
Vitamin C 8mg10%
Calcium 458mg46%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Nacho Casserole Step by Step
Prep: Gather the listed chicken nacho casserole ingredients, and preheat your oven to 350°F. Grab a large oven-safe skillet or grease a 9×13-inch casserole dish. Dice the chicken, drain and rinse the beans and corn, chop the cilantro, and crush the tortilla chips.
Cook the Chicken: Heat 1 teaspoon of olive oil in a skillet set over medium heat. Add in 2 cubed boneless, skinless chicken breasts and sprinkle on ½ ounce of taco seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through, about 7-10 minutes. Remove the chicken from the skillet and place in a large bowl. Wipe out the skillet if you plan to use it in the oven.
Mix the Filling: To the cooked chicken, add 15 ounces (1 can) of black beans, 1 cup of frozen or canned corn, 10.5 ounces (1 can) of condensed cream of chicken soup, 10 ounces (1 can) of diced tomatoes and green chilies, 8 ounces of shredded Mexican cheese blend, and ¼ cup of chopped fresh cilantro. Stir to mix well.
Spread the Chips: In your skillet or casserole dish, arrange 1½ cups of the crushed tortilla chips in an even layer.
Layer the Filling: Spread the chicken mixture over the chips.
Top and Bake: Top with the remaining 8 ounces of shredded Mexican blend cheese and the remaining 1½ cups of crushed tortilla chips. Bake uncovered for 20-25 minutes until the cheese is melted and the chicken nacho casserole is hot throughout.
Garnish and Serve: Add sour cream, halved cherry tomatoes, sliced jalapeño, minced fresh cilantro, and/or lime wedges, if desired, and serve hot.
How to Store and Reheat
Store leftover chicken nacho casserole in an airtight container in the refrigerator for up to 3 days. Note that the chips will begin to turn soggy after 24 hours or so. Reheat in a 350°F oven for 20-30 minutes, or until warmed through. I do not recommend freezing this casserole.