If you’re craving a dish that brings together all the bold, comforting flavors of your favorite nachos, packed into a warm, cheesy casserole, then you’re going to love the Super Easy Chicken Nacho Casserole Recipe. This recipe takes simple ingredients and turns them into a deliciously satisfying meal with minimal effort. Imagine tender chicken, creamy soups, zesty tomatoes, and melted cheese layered over crispy tortilla chips—each bite bursting with texture and flavor. It’s a fantastic dish to make for family dinners, casual get-togethers, or anytime you want a guaranteed crowd-pleaser that’s simple enough to whip up on a busy night.
Ingredients You’ll Need
Gathering the right ingredients is key to this casserole’s irresistible taste and texture. Each component plays its part: the chicken adds hearty protein, the creamy soups create a luscious sauce, the Rotel tomatoes bring a spicy zing, while the tortilla chips deliver that perfect crunch. Let’s take a look at everything you’ll need to make this dish shine.
- 4 boneless, skinless chicken breasts, cubed: Tender protein that soaks up all the delicious spices and flavors.
- 1 tablespoon olive oil: Helps to sauté the chicken evenly, sealing in moisture.
- Salt and pepper, to taste: Simple seasoning to enhance the natural flavors of the chicken and ingredients.
- 1 (1-ounce) packet Old El Paso Taco Seasoning: The essential spice mix that brings that classic taco flavor to life.
- 1 cup cream of chicken soup: Adds creamy richness and depth to the casserole sauce.
- 1 cup cheddar cheese soup: Boosts cheesiness with a smooth, tangy flavor.
- 1 (10-ounce) can Rotel tomatoes: Chopped tomatoes with green chilies bring a zesty kick and moisture.
- 1 (4.5-ounce) can Old El Paso chopped green chiles: Adds mild heat and a fresh chili bite.
- 16 ounces Mexican blend cheese, divided: Perfect melting cheese combo for gooey, golden layers.
- 1 (15-ounce) can black beans, drained and rinsed: Adds fiber, texture, and a hearty bean flavor.
- ¼ cup fresh cilantro, chopped: Brightens the dish with fresh herbal notes.
- 6 cups tortilla chips, lightly crushed and divided: Provides the iconic crunch and base for the layers.
How to Make Super Easy Chicken Nacho Casserole Recipe
Step 1: Prepare the Chicken
Start by heating the olive oil in a large skillet over medium heat. Toss in the cubed chicken breasts and sprinkle with salt, pepper, and the Old El Paso Taco Seasoning packet. Cook the chicken until it’s no longer pink in the center and beautifully coated with the taco spices—this usually takes about 6 to 8 minutes. This step infuses the chicken with bold flavors and ensures every bite is seasoned perfectly.
Step 2: Combine the Sauces and Veggies
Once the chicken is cooked, reduce the heat to low and stir in the cream of chicken soup, cheddar cheese soup, Rotel tomatoes with their juices, chopped green chiles, and drained black beans. The mix becomes a creamy, savory sauce that ties all the ingredients together beautifully. Stir everything gently until it’s evenly combined and heated through.
Step 3: Layer the Casserole
Grab a 9×13-inch baking dish and start by spreading half of the lightly crushed tortilla chips evenly across the bottom. Pour half of the chicken and sauce mixture over the chips, sprinkling 8 ounces of the Mexican blend cheese on top. Repeat the layers with the remaining chips, chicken mixture, and cheese. This layering technique ensures the perfect balance of crunchy chips and gooey, cheesy goodness throughout the dish.
Step 4: Bake to Perfection
Set your oven to 350°F (175°C) and bake the casserole uncovered for about 20 minutes. You’ll know it’s ready when the cheese is bubbling and golden, and the casserole is heated through. Let the dish rest for a few minutes before serving to allow it to set slightly and make scooping easier. You’re now just moments away from enjoying a plateful of hearty, flavorful comfort!
How to Serve Super Easy Chicken Nacho Casserole Recipe
Garnishes
Top your casserole with freshly chopped cilantro for a burst of green, fresh flavor. For an extra pop, spoon on some cool sour cream or dollops of guacamole. Slices of jalapeño or a sprinkle of diced red onion add a fun crunch and spice kick that balance the creamy richness.
Side Dishes
This dish pairs wonderfully with fresh sides like a crisp tossed salad or Mexican street corn salad, which adds a refreshing contrast to the cheesy casserole. For a heartier meal, consider serving with a side of Spanish rice or refried beans to round out the experience.
Creative Ways to Present
Serve the casserole family-style in a pretty dish right from the oven for that rustic charm. For a twist, try plating individual portions in small ramekins and topping each with a bit of extra cheese and cilantro before broiling for a minute for an extra melty finish. Setting out bowls of toppings lets everyone customize their plates, turning the meal into a fun and interactive dining affair.
Make Ahead and Storage
Storing Leftovers
Leftover chicken nacho casserole keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld overnight, often resulting in an even tastier meal the next day.
Freezing
You can freeze the casserole before baking by assembling it in a freezer-safe dish and wrapping it tightly with foil and plastic wrap. Freeze for up to three months. When ready to eat, thaw overnight in the fridge before baking as directed, adding a few extra minutes to ensure it’s heated through.
Reheating
Reheat individual servings in the microwave for about 2 minutes or until warmed through. For a crispier finish, reheat leftovers in a 350°F oven for 10 to 15 minutes. Keep an eye on the cheese to avoid burning while ensuring everything is nicely melted and tasty again.
FAQs
Can I use shredded chicken instead of cubed chicken breasts?
Absolutely! Shredded chicken works wonderfully and might even soak up the sauce better, giving you a different texture that’s just as delicious.
Is it possible to make this casserole vegetarian?
Yes! Simply replace the chicken with extra beans or a meat substitute like seasoned tofu or textured vegetable protein, and use vegetable versions of the soups. You’ll still get all the great flavors.
Can I substitute the cheesy soups with regular cheese?
While the soups add creaminess and depth, you can use a homemade cheese sauce or extra shredded cheese mixed with a bit of cream or milk. It may change the texture slightly, but the casserole will still be tasty.
What type of tortilla chips work best?
Lightly crushed sturdy tortilla chips are best as they hold up during layering and baking without becoming soggy. Avoid very thin or heavily salted chips to keep the balance right.
Can I add extra vegetables to this casserole?
Definitely! Bell peppers, corn, or diced onions make excellent additions. Just sauté them with the chicken to soften and bring out their sweetness before mixing everything together.
Final Thoughts
You really can’t go wrong with the Super Easy Chicken Nacho Casserole Recipe. It combines all those flavors and textures that bring a smile to the dinner table and fills your kitchen with unforgettable aromas. Whether you’re feeding family or impressing friends, this dish hits all the right notes. So, grab your ingredients, get cooking, and enjoy a plate of comforting, cheesy, spicy delight that’s just as easy as it sounds.
Print
Super Easy Chicken Nacho Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Super Easy Chicken Nacho Casserole is a delicious and comforting Tex-Mex inspired dish combining tender seasoned chicken, creamy soups, spicy Rotel tomatoes, black beans, and plenty of cheese layered with crunchy tortilla chips. Perfect for a quick family meal or casual get-together, it bakes into a cheesy, flavorful casserole that everyone will love.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 (1-ounce) packet Old El Paso Taco Seasoning
Soups and Sauces
- 1 cup cream of chicken soup
- 1 cup cheddar cheese soup
Veggies and Mix-ins
- 1 (10-ounce) can Rotel tomatoes
- 1 (4.5-ounce) can Old El Paso chopped green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
Cheese and Chips
- 16 ounces Mexican blend cheese, divided
- 6 cups tortilla chips, lightly crushed and divided
Instructions
- Prepare the chicken: In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken breasts with salt and pepper. Add the chicken to the skillet and cook until no longer pink, about 6-8 minutes. Drain any excess liquid.
- Season the chicken: Sprinkle the Old El Paso Taco Seasoning over the cooked chicken and stir well to coat evenly. Remove from heat.
- Mix sauces and veggies: In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with their juice), chopped green chiles, black beans, and half of the Mexican blend cheese. Stir until well combined.
- Layer the casserole: In a greased 9×13-inch baking dish, spread half of the lightly crushed tortilla chips on the bottom. Add half of the seasoned chicken evenly over the chips. Pour half of the soup and cheese mixture over the chicken, spreading it out. Repeat the layers with the remaining chips, chicken, and soup mixture.
- Add remaining cheese and bake: Sprinkle the remaining Mexican blend cheese evenly over the top of the casserole.
- Bake the casserole: Preheat the oven to 350°F (175°C). Bake the assembled casserole for 20 minutes, or until hot and bubbly and the cheese is melted and slightly golden.
- Garnish and serve: Remove the casserole from the oven. Sprinkle the fresh chopped cilantro over the top as garnish. Serve warm, ideally with sour cream, guacamole, or salsa if desired.
Notes
- You can substitute canned Rotel with fresh diced tomatoes and jalapeños if preferred.
- Feel free to add extra vegetables such as corn or bell peppers for added texture.
- For a spicier dish, add more chopped green chiles or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use gluten-free tortilla chips to make this casserole gluten-free.
