If you’re craving a dish that brings together all the bold flavors of Tex-Mex comfort food in one effortless bake, this Super Easy Chicken Nacho Casserole Recipe is exactly what you need. Imagine tender chicken seasoned just right, layered with zesty tomatoes, creamy soups, melty cheese, and crunchy tortilla chips—all baked to perfection. This casserole not only satisfies your appetite but also makes weeknight dinners or casual gatherings a breeze. It’s easy to throw together, bursts with vibrant colors and textures, and tastes insanely comforting. Let me take you through every step of this irresistible crowd-pleaser!
Ingredients You’ll Need
The magic of this recipe lies in its simple, yet thoughtfully chosen ingredients. Each component plays its part, delivering flavor, creaminess, or crunch, and together they make this casserole a symphony for your taste buds. You don’t need a laundry list of fancy items–just pantry staples and fresh touches that bring out the best of this Super Easy Chicken Nacho Casserole Recipe.
- 4 boneless, skinless chicken breasts, cubed: Provides the hearty protein base with tender chunks that soak up all the delicious seasonings.
- 1 tablespoon olive oil: For sautéing the chicken and adding a subtle richness.
- Salt and pepper, to taste: Basic but essential seasonings that enhance all the other flavors.
- 1 (1-ounce) packet Old El Paso Taco Seasoning: Brings the classic bold taco spices that make every bite taste like fiesta time.
- 1 cup cream of chicken soup: Adds creaminess and moisture to keep the casserole luscious.
- 1 cup cheddar cheese soup: Contributes a cheesy, smooth texture that melds everything together.
- 1 (10-ounce) can Rotel tomatoes: Introduces a tangy, slightly spicy kick with vibrant color.
- 1 (4.5-ounce) can Old El Paso chopped green chiles: Provides gentle heat and depth of flavor.
- 16 ounces Mexican blend cheese, divided: The melty cheese pulls the dish together with gooey, cheesy goodness on top and throughout.
- 1 (15-ounce) can black beans, drained and rinsed: Adds earthiness and protein to complement the chicken.
- ¼ cup fresh cilantro, chopped: Gives a fresh, herbaceous lift that brightens the casserole.
- 6 cups tortilla chips, lightly crushed and divided: For that signature nacho crunch both inside the layers and as a topping.
How to Make Super Easy Chicken Nacho Casserole Recipe
Step 1: Prepare and Season the Chicken
Start by heating the olive oil in a large skillet over medium heat. Add your cubed chicken breasts, seasoning them with salt and pepper as you go. Cook the chicken until it’s no longer pink, about 6-8 minutes. Once cooked, sprinkle the Old El Paso Taco Seasoning over the chicken and stir it in well to coat every piece with those irresistible taco flavors. This simple step ensures the chicken is packed with zesty goodness right from the start.
Step 2: Combine the Creamy Base
In a large mixing bowl, combine the cream of chicken soup and cheddar cheese soup. This duo creates a luxuriously creamy and cheesy sauce that binds all the casserole ingredients together. To this, add the can of Rotel tomatoes (with juice) and chopped green chiles, stirring gently so everything is evenly mixed. This blend gives the dish its signature tang and mild heat.
Step 3: Layer the Casserole
In a greased casserole dish, layer half the lightly crushed tortilla chips to form a crunchy bed. Spread half the chicken evenly over the chips, then pour half the creamy tomato and chile mixture on top. Sprinkle half the black beans evenly over this layer along with half the chopped cilantro and half the Mexican blend cheese. Repeat these layers once more, finishing with the cheese on top for a perfectly cheesy crust.
Step 4: Bake Until Golden and Bubbling
Preheat your oven to 350°F (175°C) and place the casserole in the center rack. Bake uncovered for 20 minutes or until the cheese on top is melted, bubbly, and just beginning to turn golden. This step melds all the flavors, giving you that warm, comforting melt you expect from a great nacho casserole.
How to Serve Super Easy Chicken Nacho Casserole Recipe
Garnishes
Enhance your casserole experience by topping it with fresh sliced avocado, a dollop of cool sour cream, or a sprinkle of diced jalapeños for extra heat. A few extra chopped cilantro leaves or a wedge of lime served on the side brings a refreshing burst that perfectly balances the creamy, cheesy layers.
Side Dishes
This casserole is a hearty meal on its own, but pairing it with a crisp side salad or a bowl of simple Mexican rice complements it beautifully. A fresh, tangy salsa or a bowl of guacamole can also elevate your meal, adding layers of fresh flavor and texture.
Creative Ways to Present
Consider serving the casserole family-style right out of the baking dish, allowing everyone to scoop their own portions. For a fun twist, portion out individual servings into small ramekins and garnish each with a mini scoop of sour cream and a sprinkle of cheese and chives. This makes for a playful presentation perfect for casual dinners or parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this Super Easy Chicken Nacho Casserole Recipe, no worries! Store them in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent the chips from becoming too soggy while preserving the casserole’s flavors.
Freezing
This casserole freezes beautifully. Just assemble it as usual but don’t bake. Wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before baking as directed. It’s a lifesaver for busy weekdays!
Reheating
Reheat your leftover casserole in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. For quicker meals, the microwave works too—just cover to retain moisture and heat in 1-minute bursts, stirring if necessary.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie chicken makes this recipe even faster to assemble. Just shred the chicken and skip the sauté step. Mix it into the casserole layers as usual and enjoy the same delicious results.
What can I substitute for the taco seasoning if I don’t have it on hand?
If taco seasoning isn’t in your pantry, no problem. You can create your own quick blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. It won’t take long and gives you full control over the spice level.
Is this casserole spicy?
This recipe has a mild to moderate kick thanks to the green chiles and Rotel tomatoes, which add gentle heat. You can always adjust the spice level by choosing mild or hot canned ingredients or adding fresh jalapeños if you want more heat.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken with extra beans, sautéed vegetables like bell peppers and zucchini, or even seasoned tofu. The creamy, cheesy base and layers of tortilla chips will still deliver a satisfying vegetarian casserole.
How do I make sure the tortilla chips don’t get soggy?
The secret is layering and timing. Using half the chips at the bottom and half as a topping creates a great texture contrast. Also, serve the casserole shortly after baking to enjoy the crunchy and gooey combination at its best.
Final Thoughts
I honestly can’t recommend this Super Easy Chicken Nacho Casserole Recipe enough. It’s simple to prepare, brimming with delightful flavors, and perfect for feeding a hungry crowd or enjoying cozy nights in. Once you try it, you’ll find yourself coming back again and again for that unbeatable blend of comfort and convenience. Trust me—this one deserves a prime spot in your recipe collection!
Print
Super Easy Chicken Nacho Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This Super Easy Chicken Nacho Casserole is a delicious, cheesy, and comforting dish combining juicy seasoned chicken, creamy soups, melted cheese, and bold Mexican flavors. Perfect for a quick weeknight dinner or a crowd-pleasing party dish, it layers crunchy tortilla chips with a flavorful chicken mixture and plenty of cheese for a satisfying meal everyone will love.
Ingredients
Chicken and Seasoning
- 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
Vegetables and Beans
- 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: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts, season with salt and pepper, and sauté until the chicken is cooked through and no longer pink in the center, about 7-10 minutes.
- Season chicken: Sprinkle the Old El Paso Taco Seasoning over the cooked chicken. Stir well to coat the chicken evenly with the seasoning and cook for an additional 1-2 minutes to enhance the flavors.
- Combine soups and ingredients: In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with juice), chopped green chiles, black beans, half of the Mexican blend cheese, and chopped cilantro. Add the cooked and seasoned chicken to the mixture and mix well until all ingredients are thoroughly combined.
- Layer the casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread half of the crushed tortilla chips on the bottom of the dish. Evenly spread the chicken mixture over the chips, then top with the remaining crushed tortilla chips. Sprinkle the remaining Mexican blend cheese evenly on top.
- Bake the casserole: Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve and garnish: Remove the casserole from the oven and let it sit for a few minutes before serving. Optionally garnish with extra fresh cilantro or your favorite toppings such as sour cream, jalapeños, or sliced green onions.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- You can substitute the cream of chicken and cheddar cheese soups with homemade or low-sodium versions for a healthier option.
- Use gluten-free tortilla chips to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add other toppings like diced avocado, sliced olives, or sour cream when serving.
