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
Scale
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.
