If you’ve ever dreamed of combining the vibrant flavors of classic nachos with the comforting warmth of a casserole, then this Nacho Chicken Casserole Recipe is exactly what your taste buds have been waiting for. It’s loaded with tender chicken, spicy Rotel tomatoes, creamy soup, and plenty of cheesy goodness, all layered over crunchy tortilla chips for a perfect texture contrast. This dish is both satisfying and crowd-pleasing, making it an ideal choice for weeknight dinners, potlucks, or anytime you’re craving a hearty, flavor-packed meal.
Ingredients You’ll Need
The magic of this Nacho Chicken Casserole Recipe lies in its simple, yet thoughtfully chosen ingredients, each bringing their own unique flair to the party. From the creamy soup base that keeps everything moist to the bold taco seasoning that spices things up, every component plays a crucial role in crafting an irresistible casserole.
- 2 cups coarsely chopped cooked chicken: The hearty protein foundation that makes this casserole filling and delicious.
- 1 (15 oz) can black beans, drained and rinsed: Adds creaminess and fiber plus a pop of color to the mix.
- 2 (10.75 oz) cans condensed cream of chicken soup, undiluted: Provides a silky, comforting base that binds everything together.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Delivers a zesty, slightly spicy kick with juicy tomato bits.
- 1 tablespoon taco seasoning: Boosts the flavor profile with aromatic herbs and spices typical of Mexican fare.
- 2 ½ cups shredded Colby Jack cheese, divided: Melts beautifully and offers a creamy, mild sharpness that everyone loves.
- 3 cups tortilla chips, crushed: Adds an irresistible crunchy texture in every bite.
- 1 medium tomato, seeded and diced: For fresh, juicy garnish and balance against the richer layers.
- ¼ cup fresh cilantro, chopped: Lifts the dish with a bright, herby freshness.
- 1 jalapeño, sliced: Adds just the right hint of heat to finish off the dish.
How to Make Nacho Chicken Casserole Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (177°C) so it’s ready to go when your casserole is assembled. Grease a 13×9 inch baking dish with a light coat of oil or nonstick spray, which ensures your casserole won’t stick and makes cleanup a breeze.
Step 2: Combine Ingredients
In a large mixing bowl, toss together the cooked chicken, black beans, cream of chicken soup, undrained Rotel tomatoes and green chilies, taco seasoning, and one cup of shredded Colby Jack cheese. Stir everything until it’s evenly mixed — this flavorful filling is the heart of your Nacho Chicken Casserole Recipe!
Step 3: Layer Casserole
Spread one cup of crushed tortilla chips evenly across the bottom of your prepared baking dish to create a crunchy base. Spoon the chicken mixture over the chips, smoothing it out so the layer is even. Finally, sprinkle the remaining cheese on top, followed by the rest of the crushed tortilla chips for an irresistible crispy topping.
Step 4: Bake and Rest
Pop your casserole into the oven and bake for 25 to 30 minutes, or until you see golden, bubbly cheese oozing and the edges just start to crisp. Once out of the oven, let it rest for about 5 minutes. This pause helps the casserole set, making it easier to serve and intensifying the flavors.
How to Serve Nacho Chicken Casserole Recipe
Garnishes
The easiest way to elevate this dish is with fresh garnishes like diced tomatoes, chopped cilantro, and sliced jalapeños. They add bursts of color, texture, and an herbal brightness that contrast beautifully against the creamy, cheesy base of the casserole.
Side Dishes
To turn this casserole into a full meal experience, serve it alongside a crisp green salad or some Mexican rice. These sides add freshness and help balance the richness, making every bite a perfect harmony of flavors.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins or layered in clear glass dishes showing off its vibrant layers. You can even sprinkle with crushed tortilla chips right before serving for an extra crunch. Adding dollops of sour cream or guacamole on the side will make it look and taste like a restaurant-worthy fiesta.
Make Ahead and Storage
Storing Leftovers
This Nacho Chicken Casserole Recipe keeps wonderfully in the refrigerator for up to 3 days. Store any leftovers in an airtight container to maintain freshness and prevent the chips from getting soggy.
Freezing
If you want to save some for later, you can freeze the casserole either before baking or after it has cooled. For best results, wrap tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (177°C) for about 15-20 minutes until warmed through and the cheese is bubbly again. For quicker options, microwave on medium power but keep in mind it won’t retain the same crispiness as the freshly baked version.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken works perfectly and saves you time. Just chop it coarsely and use it in the recipe as directed.
What if I don’t like spicy food?
You can omit the jalapeños or reduce the amount, and pick a mild Rotel or substitute with diced tomatoes without chilies to keep the casserole gentle on heat.
Can I use a different cheese?
Yes! While Colby Jack melts beautifully, cheddar, Monterey Jack, or even a Mexican cheese blend are great alternatives depending on your flavor preference.
Is this casserole gluten-free?
It can be, if you use gluten-free tortilla chips and ensure your taco seasoning doesn’t contain gluten. Always double-check ingredient labels to be sure.
Can I add more vegetables?
Definitely! Feel free to mix in corn, bell peppers, or even some sautéed onions to add extra nutrition and texture to your Nacho Chicken Casserole Recipe.
Final Thoughts
This Nacho Chicken Casserole Recipe is one of those dishes that brings comfort, flavor, and a little bit of excitement to the dinner table all at once. It’s easy to make, customizable, and oh-so-delicious — perfect for sharing with family or friends. Trust me, once you try it, it’ll become a go-to recipe you’ll want to make again and again. So, get your oven preheated and enjoy every cheesy, crunchy bite!
Print
Nacho Chicken Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Nacho Chicken Casserole is a quick and delicious layered dish perfect for a family dinner or casual gathering. Combining tender cooked chicken, black beans, creamy soup, spicy diced tomatoes, and melted cheese, it captures all the flavors of classic nachos in an easy-to-bake casserole that’s sure to please everyone at the table.
Ingredients
Chicken Mixture
- 2 cups coarsely chopped cooked chicken
- 1 (15 oz) can black beans, drained and rinsed
- 2 (10.75 oz) cans condensed cream of chicken soup, undiluted
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 tablespoon taco seasoning
- 1 cup shredded Colby Jack cheese
Layering & Garnish
- 2 ½ cups shredded Colby Jack cheese, divided (1 cup in mixture, 1 ½ cups for topping)
- 3 cups tortilla chips, crushed (divided 1 cup for bottom layer, 2 cups for top)
- 1 medium tomato, seeded and diced (for garnish)
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 jalapeño, sliced (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C). Grease a 13×9 inch baking dish well to ensure the casserole doesn’t stick during baking.
- Combine Ingredients: In a large mixing bowl, combine the chopped cooked chicken, drained black beans, undiluted condensed cream of chicken soup, undrained Rotel diced tomatoes and green chilies, taco seasoning, and 1 cup of shredded Colby Jack cheese. Stir thoroughly to evenly incorporate all ingredients.
- Layer Casserole: Spread 1 cup of crushed tortilla chips evenly in the bottom of the prepared baking dish. Next, spread the chicken mixture evenly over the chips. Sprinkle the remaining shredded cheese on top of the chicken mixture, and then cover with the remaining crushed tortilla chips.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. Bake until the cheese is melted, bubbly, and slightly golden around the edges.
- Rest: Remove the casserole from the oven and let it rest for 5 minutes to set and cool slightly, making it easier to serve.
- Serve and Garnish: Before serving, garnish the casserole with diced tomatoes, chopped fresh cilantro, and sliced jalapeños for added color and a fresh, spicy kick.
Notes
- For extra heat, add more jalapeños or sprinkle some cayenne pepper in the chicken mixture.
- You can substitute Colby Jack cheese with a Mexican blend cheese if preferred.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- To keep the casserole gluten-free, ensure the taco seasoning and tortilla chips are certified gluten-free.
- If you prefer a crunchier topping, add the crushed tortilla chips in the last 10 minutes of baking instead of before.
