Chicken Taco Casserole Recipe

Introduction

This Chicken Taco Casserole is a delicious, easy-to-make dish that brings vibrant taco flavors together in a comforting baked meal. Perfect for weeknight dinners, it combines tender chicken, black beans, and cheese with zesty seasonings for a crowd-pleasing treat.

Ingredients

• 1 lb chicken tenderloins, cooked and diced (chicken breast or rotisserie chicken also fine)
• 1 can black beans (14.5 oz), strained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 small white onion, diced
• 1 red bell pepper, diced
• ½ packet taco seasoning
• 1 cup shredded cheddar cheese, divided
• 1 cup sour cream
• 1 lime, juiced
• 2 tbsp green onions, diced
• Cooking spray
• Sour cream, avocado slices, jalapeño slices, tortilla chips, and salsa for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Strain and rinse the black beans. Dice the white onion and red bell pepper using a vegetable chopper or knife.
3. Step 3: In a mixing bowl, combine the cooked and shredded chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Stir with a rubber spatula and fold in ½ cup of shredded cheddar cheese.
4. Step 4: Spray a 9×13 inch casserole dish with cooking spray. Pour in the black beans, diced peppers, and diced onions. Mix gently to combine.
5. Step 5: Spread the chicken and sour cream mixture evenly over the black bean and vegetable base. Sprinkle the remaining ½ cup of cheddar cheese on top and garnish with diced green onions.
6. Step 6: Bake for 28-30 minutes, or until the cheese is bubbly and golden brown.
7. Step 7: Serve warm with dollops of sour cream, fresh avocado slices, jalapeño slices, crumbled tortilla chips, and your favorite salsa. Enjoy!

Tips & Variations

• For extra heat, add chopped jalapeños into the casserole before baking.
• Swap cheddar cheese for a Mexican cheese blend for a different flavor.
• Use rotisserie chicken to save time on cooking and shredding the chicken.
• Add a layer of crushed tortilla chips inside the casserole for a crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

Yes, you can use cooked frozen chicken as long as it is fully thawed and shredded before mixing into the casserole.

Is this dish gluten-free?

This casserole is naturally gluten-free if you use gluten-free taco seasoning and ensure all other ingredients are gluten-free. Be sure to check labels on taco seasoning and tortilla chips.

Chicken Taco Casserole Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

This Chicken Taco Casserole is a flavorful, hearty dish combining tender chicken, black beans, diced tomatoes, and a blend of vegetables, all layered with creamy sour cream, tangy lime juice, and melted cheddar cheese. Baked to bubbly, golden perfection and garnished with fresh green onions, avocado slices, jalapeños, and crunchy tortilla chips, it’s a perfect comfort meal with a Mexican twist that’s easy to prepare for weeknight dinners or casual gatherings.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Dairy

• 1 lb Chicken tenderloins (cooked and diced; chicken breast or rotisserie chicken also fine)
• 1 cup shredded Cheddar cheese
• 1 cup Sour cream

Vegetables and Beans

• 1 can Black beans (14.5 oz), strained and rinsed
• 1 can diced Tomatoes (14.5 oz)
• 1 small White onion, diced
• 1 Red bell pepper, diced
• 2 tbsp Green onions, diced
• 1 Lime, juiced

Seasonings and Others

• ½ packet Taco seasoning
• Cooking spray
• Sour cream (for serving)
• Avocado slices (for serving)
• Jalapeño slices (for serving)
• Tortilla chips (for serving)
• Salsa (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
2. Prep Beans and Vegetables: Strain and rinse the black beans thoroughly to remove excess liquid. Dice the white onion and red bell pepper into small pieces using a vegetable chopper or knife.
3. Combine Chicken Mixture: In a mixing bowl, combine the cooked and shredded chicken tenderloins, sour cream, fresh lime juice, diced tomatoes, and taco seasoning. Stir well with a rubber spatula until fully incorporated, then gently fold in half a cup of the shredded cheddar cheese.
4. Prepare Casserole Base: Lightly spray a 9×13 inch casserole dish with cooking spray. Pour the black beans, diced onions, and diced peppers into the dish and mix evenly to create the casserole base layer.
5. Assemble Casserole: Evenly spread the chicken and sour cream mixture over the black beans and vegetable layer. Sprinkle the remaining shredded cheddar cheese on top and garnish with diced green onions for an added fresh touch.
6. Bake: Place the casserole dish in the preheated oven and bake for 28 to 30 minutes, or until the cheese on top is bubbly and golden brown, indicating the casserole is heated through.
7. Serve: Remove from oven and serve warm with dollops of sour cream, fresh avocado slices, jalapeño slices, crumbled tortilla chips, and salsa on the side to enhance the flavors and add texture.

Notes

• Using rotisserie chicken is a great shortcut if you want to save time.
• Adjust the amount of jalapeño slices based on your spice preference.
• For a lower-fat version, use reduced-fat sour cream and cheese.
• Ensure the black beans are well rinsed to prevent excess salt and starchiness.
• Serve immediately for the best texture, as tortilla chips can get soggy if left too long.

Keywords: Chicken Taco Casserole, Mexican casserole, baked chicken dish, black beans casserole, easy weeknight dinner