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Chicken Nacho Casserole

A hearty baked casserole layered with seasoned chicken, beans, corn, cheese, and tortilla chips for easy nacho-style comfort food.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 1 teaspoon olive oil
  • 2 boneless skinless chicken breasts cubed
  • 0.5 ounce taco seasoning about ½ packet
  • Kosher salt and freshly ground black pepper to taste
  • 15 ounce canned black beans 1 can, drained and rinsed
  • 1 cup frozen or canned corn drained and rinsed if canned
  • 10.5 ounce condensed cream of chicken soup 1 can
  • 10 ounce diced tomatoes and green chilies 1 can
  • 16 ounce shredded Mexican cheese blend divided
  • 0.25 cup fresh cilantro chopped
  • 3 cups tortilla chips lightly crushed, divided
  • sour cream for serving (optional)
  • cherry tomatoes halved, for serving (optional)
  • jalapeño sliced, for serving (optional)
  • fresh cilantro minced, for serving (optional)
  • lime wedges for serving (optional)

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or use an oven-safe skillet.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat.
  • Add the cubed chicken to the skillet, season with ½ ounce taco seasoning and salt and pepper to taste, and cook, stirring occasionally, until cooked through, about 7–10 minutes.
  • Remove the chicken to a large bowl and wipe out the skillet if you will bake in it; otherwise leave the chicken in the bowl.
  • To the chicken, add the drained black beans, drained corn, condensed cream of chicken soup, diced tomatoes with green chilies, half of the shredded cheese, and ¼ cup chopped cilantro. Stir until combined.
  • In the prepared baking dish or skillet, arrange half of the lightly crushed tortilla chips in an even layer.
  • Spread the chicken mixture evenly over the chips, then sprinkle with the remaining cheese and top with the remaining crushed chips.
  • Bake uncovered for 20–25 minutes, until the casserole is hot throughout and the cheese is melted.
  • Remove from the oven and serve with optional toppings such as sour cream, halved cherry tomatoes, sliced jalapeño, minced cilantro, and lime wedges.

Equipment

  • 9x13-inch baking dish or oven-safe skillet
  • Large Skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Spatula or spoon
  • Can opener

Notes

  • Use 2½ cups cooked rotisserie chicken to save time; omit olive oil and mix seasoning into the filling.
  • Do not pre-assemble the casserole or tortilla chips may become soggy.
  • Nutritional information excludes optional toppings.