Chicken Taco Casserole has become a staple in my kitchen for those nights when I need something quick, comforting, and guaranteed to please the whole family. It’s the perfect balance of flavor and convenience, with tender chicken, seasoned rice, melted cheese, and just the right amount of spice.
Plus, it’s an ideal one-pan meal that packs a punch in both flavor and practicality—perfect for busy weekdays or casual get-togethers.
What I love most about this casserole is its versatility. You can add extra toppings like sour cream, guacamole, or salsa to take it up a notch (don’t forget to pair it with my Pico de Gallo recipe!). And if you’re in the mood for something even heartier, try it alongside some Dirty Rice or a crunchy Frito Taco Salad.
This recipe is a true crowd-pleaser, and one I make often for my busy weeknight dinners. Plus, it’s easily customizable, so it’s great for picky eaters or anyone with dietary preferences. Trust me, you’ll be reaching for this again and again.
This Chicken Taco Casserole is a great example of comfort food with a twist, and the best part? It’s incredibly easy to make. You get all the satisfying taco flavors without the mess—how’s that for a win?
Why I Love This Recipe (And You Will Too)
- It’s a one-pan wonder: Minimal cleanup makes this casserole an easy choice for busy nights.
- Flavor-packed: The blend of taco seasoning, chicken, and cheese is both comforting and satisfying.
- Family-friendly: My kids love it, and I can modify the ingredients to suit different tastes or diets.
- Tastes even better the next day: Leftovers? They just get better!
- Quick & easy: In just about 30 minutes, you’ve got a meal that’s both delicious and filling.
Chicken Taco Casserole Recipe
Equipment
- Mixing bowl
- Rubber Spatula
- Strainer
- Measuring cups and spoons
- Handheld Juicer
- 9×13 inch Casserole Dish
Ingredients
- 1 lb Chicken tenderloins cooked and diced (chicken breast or rotisserie chicken also fine)
- 1 can Black beans 14.5 oz
- 1 can diced Tomatoes 14.5 oz
- 1 small White onion
- 1 Red bell pepper
- ½ packet Taco seasoning
- 1 cup shredded Cheddar cheese
- 1 cup Sour cream
- 1 Lime juiced
- 2 tbsp Green onions diced
- Cooking spray
To Serve
- Sour cream
- Avocado slices
- Jalapeño slices
- Tortilla chips
- Salsa
Instructions
- Preheat your oven to 350°F.
- Strain and rinse the black beans. Dice the peppers and onions using a vegetable chopper.
- 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.
- Spray a 9×13 inch casserole dish with cooking spray. Pour in the black beans, diced peppers, and diced onions. Mix to combine.
- Spread the chicken and sour cream mixture evenly over the black bean and vegetable base. Sprinkle the remaining cheddar cheese on top and garnish with green onions.
- Bake for 28-30 minutes or until the cheese is bubbly and golden brown.
- Serve with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. Enjoy!
Notes
- Even Chicken Pieces: Ensure the chicken is evenly diced for consistent cooking and texture throughout the casserole.
- Extra Flavor: For added flavor, use a mix of cheeses like Monterey Jack or a Mexican blend instead of just cheddar.
- Customize Heat: Adjust the spice level by adding more or less taco seasoning, or include diced jalapeños in the mix for an extra kick.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 295 kcal |
| Carbohydrates | 20g |
| Protein | 25g |
| Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 633mg |
| Fiber | 7g |
