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Super Easy Chicken Nacho Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/super-easy-chicken-nacho-casserole-recipe/