Chicken Taco Casserole Recipe

Introduction

This Chicken Taco Casserole is a flavorful and comforting dish that’s perfect for weeknight dinners or casual gatherings. Packed with tender chicken, black beans, and zesty taco seasoning, it’s layered with creamy sour cream and melted cheddar cheese for a satisfying meal that everyone will love.

Ingredients

• 1 lb chicken tenderloins, cooked and diced (chicken breast or rotisserie chicken also fine)
• 1 can black beans (14.5 oz), strained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 small white onion, diced
• 1 red bell pepper, diced
• ½ packet taco seasoning
• 1 cup shredded cheddar cheese, divided
• 1 cup sour cream
• 1 lime, juiced
• 2 tbsp green onions, diced
• Cooking spray
• Sour cream, avocado slices, jalapeño slices, tortilla chips, and salsa for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Strain and rinse the black beans. Dice the red bell pepper and white onion using a vegetable chopper or knife.
3. Step 3: In a mixing bowl, combine the cooked and diced chicken, sour cream, lime juice, diced tomatoes, and taco seasoning. Stir well with a rubber spatula, then fold in ½ cup of shredded cheddar cheese.
4. Step 4: Spray a 9×13 inch casserole dish with cooking spray. Add the black beans, diced peppers, and diced onions to the dish and gently mix to combine.
5. Step 5: 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 diced green onions.
6. Step 6: Bake in the preheated oven for 28-30 minutes, or until the cheese is bubbly and golden brown.
7. Step 7: Serve warm with dollops of sour cream, fresh avocado slices, jalapeño slices, crumbled tortilla chips, and salsa on the side. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cumin to the chicken mixture.
• Use rotisserie chicken for a quick shortcut.
• Swap cheddar cheese for a Mexican blend for more variety.
• Make it vegetarian by omitting the chicken and adding extra beans or corn.
• Serve with a side of cilantro-lime rice for a fuller meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts to avoid drying out. This casserole does not freeze well due to the sour cream content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

Yes, you can use cooked frozen chicken as long as it’s fully thawed and diced before mixing it into the casserole.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover it tightly, and refrigerate overnight. Bake it the next day, adding a few extra minutes to the baking time if necessary.

Chicken Taco Casserole Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

This Chicken Taco Casserole is a flavorful and hearty dish combining tender chicken, black beans, diced tomatoes, and taco seasoning baked with cheddar cheese and fresh vegetables. It’s perfect for a comforting weeknight meal, served with avocado, jalapeño slices, sour cream, and crunchy tortilla chips for added texture and taste.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb Chicken tenderloins (cooked and diced; chicken breast or rotisserie chicken also fine)
• 1 can Black beans (14.5 oz, strained and rinsed)
• 1 can Diced tomatoes (14.5 oz)
• 1 small White onion (diced)
• 1 Red bell pepper (diced)
• ½ packet Taco seasoning (about 1 tablespoon)
• 1 cup Shredded Cheddar cheese (divided)
• 1 cup Sour cream (divided)
• 1 Lime (juiced)
• 2 tbsp Green onions (diced, for garnish)
• Cooking spray

For Serving

• Sour cream
• Avocado slices
• Jalapeño slices
• Tortilla chips (crumbled)
• Salsa

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Prepare Vegetables and Beans: Strain and rinse the black beans to remove excess liquid. Dice the white onion and red bell pepper finely using a vegetable chopper or knife.
3. Mix Chicken Filling: In a mixing bowl, combine the cooked and diced chicken, sour cream, lime juice, diced tomatoes (with their juice), and taco seasoning. Stir well with a rubber spatula to evenly distribute the flavors, then fold in half (½ cup) of the shredded cheddar cheese.
4. Assemble the Base: Spray a 9×13 inch casserole dish with cooking spray to prevent sticking. Pour in the black beans, diced onions, and diced peppers into the dish and mix to combine all the ingredients evenly as the base layer.
5. Layer Chicken Mixture: Spread the prepared chicken and sour cream mixture evenly over the black bean and vegetable base layer. Sprinkle the remaining ½ cup of shredded cheddar cheese on top and garnish with diced green onions.
6. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 28-30 minutes until the cheese is bubbly and golden brown on top and the casserole is heated through.
7. Serve: Remove from oven and serve warm. Top individual portions with dollops of sour cream, fresh avocado slices, jalapeño slices, and crumbled tortilla chips. Add salsa as desired for extra flavor. Enjoy this delicious chicken taco casserole!

Notes

• You can substitute chicken breast or rotisserie chicken if preferred.
• Rinsing black beans helps reduce excess sodium and improves texture.
• Adjust taco seasoning quantity to taste, depending on how spicy you like the dish.
• For a milder version, omit jalapeño slices or replace with mild peppers.
• Serving with fresh garnishes like avocado and green onions adds freshness and color.
• This casserole stores well and reheats nicely for meal prep or leftovers.

Keywords: chicken taco casserole, baked chicken casserole, taco seasoning recipe, black bean casserole, Mexican casserole, easy weeknight dinner