Chicken Taco Casserole Recipe
Everyone will love this cheesy Chicken Taco Casserole made with black beans and diced tomatoes with chiles then baked until golden brown!
Servings 8
Ingredients
- 2 10.5oz can of cream soup, or 2 cups homemade Cream Soup Substitute
- 1½ cups sour cream
- 1 14oz can diced tomatoes with green chilis - such as Ro-tel
- 1 15oz can black beans rinsed and drained
- 2 tablespoons store-bought or homemade taco seasoning
- 4 cups shredded chicken
- 1 13oz bag tortilla chips crushed and divided
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350F.
- Grease a 9x13 baking dish. Set aside.
- In a large bowl, combine the cream soup, sour cream, diced tomatoes and chilies, black beans, taco seasoning, and chicken.2 10.5oz can of cream soup, or 2 cups homemade Cream Soup Substitute, 1½ cups sour cream, 1 14oz can diced tomatoes with green chilis - such as Ro-tel, 1 15oz can black beans, 2 tablespoons store-bought or homemade taco seasoning, 4 cups shredded chicken
- In the bottom of the prepared baking dish, add about a third of the crushed chips to the bottom of the pan.1 13oz bag tortilla chips
- Spoon half the chicken mixture over the top of the chips and add a layer of cheese.2 cups shredded cheddar cheese
- Add another layer of chips and the remaining chicken mixture.1 13oz bag tortilla chips
- Sprinkle with remaining cheese and the remaining chips.2 cups shredded cheddar cheese, 1 13oz bag tortilla chips
- Bake for 30 minutes at until hot and bubbly. Serve immediately.