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
Scale
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.
