This layered chicken taco casserole blends tender shredded chicken with creamy, cheesy sauce, colorful vegetables, and broken tortilla chips for a nostalgic, satisfying bake—spicy, melty, and perfect for feeding a family or crowd.

Why You’ll Love This Recipe

• Easy layering—chips, chicken, veggies, sauce, cheese—simple structure, big flavor.

• Cheesy, creamy sauce delivers cozy comfort.

• Customization friendly—add guac, black beans, or switch up cheese types.

• Great for weeknight meals or make‑ahead dinners, terrific reheated next day.

• Crowd‑pleasing crowd‑filler—generous, shareable, and hearty.

Dump and Bake Chicken Taco Casserole

Nothing says cozy comfort quite like a warm, bubbling casserole full of tender chicken, melty cheese, and crisp tortilla chips baking into golden layers of flavor and texture. This chicken taco casserole is like the perfect mash‑up of nachos and potluck casserole—easy to assemble, satisfying to eat, and deeply nostalgic in all the best ways. Each forkful delivers chicken seasoned with taco spices, soft corn sweetness from corn kernels, creamy cheesy sauce, and crunch from broken tortilla chips—all baked into one harmoniously layered dish.

Start by laying out broken tortilla chips—they act as a crunchy base, soaking up the saucy layers above while staying delightfully crisp around the edges. Shredded chicken (perfect for using leftover or rotisserie chicken) joins the mix with corn and green chilies, creating flavorful bites tucked inside the cheesy sauce. The sauce—made from condensed cheesy chicken soup and milk—adds a velvety richness that holds everything together. Baking it covered allows flavors to meld; uncovering to add cheese and tomatoes gives you that golden, melty top.

Bright pops of color from diced tomatoes, black olives, green onions, and creamy avocado add freshness and vibrant contrast once it’s out of the oven. Every bite balances heat, creaminess, and satisfying crunch. You can easily dial in your preferred spice level by adding more taco seasoning or jalapeños, or make it milder for family-friendly appeal.

This casserole shines as a make‑ahead option too—you can assemble it in the morning and bake later, perfect for busy evenings. Leftovers reheat beautifully in the oven or microwave, making it a winner for meal prep. It’s versatile enough to serve as a weeknight staple, potluck hero, or comforting weekend dinner that everyone dives into.

No matter the occasion—a casual family dinner, a weekend gathering, or a hearty lunch prep—this dish delivers warmth, flavor, and comfort in every cheesy, crunchy bite. And the best part? It’s just simple enough to come together in minutes but tastes like you labored all afternoon.

Servings

Serves 6–8 hearty portions.

Time

• Prep Time: 15 minutes

• Bake Time: 20 minutes covered + 15–20 minutes uncovered

• Total Time: ~50 minutes

Ingredients

• 2 cups coarsely crushed tortilla chips

• 4 boneless, skinless chicken breasts (or thighs), cooked and shredded

• 1 (4 oz) can chopped green chilies (drained)

• 1½ cups frozen corn (thawed)

• 2–3 tablespoons taco seasoning (adjust to taste)

• 1 (12 oz) can cheesy chicken-flavored condensed soup (e.g., Campbell’s or similar)

• Milk (to thin sauce to a pourable consistency)—about ½ cup (adjust)

• 1 (14.5 oz) can petite diced tomatoes, drained

• 1 cup shredded cheddar or Mexican‑blend cheese

• For serving: sliced green onions, black olives, diced avocado, salsa, sour cream, additional crushed chips

Instructions

1. Preheat & prep dish: Preheat oven to 400 °F. Spray a 13×9-inch casserole dish with cooking spray.

2. Layer chips and chicken: Spread broken chips evenly in the bottom. Top with shredded chicken, green chilies, and corn. Sprinkle taco seasoning evenly.

3. Prepare cheese sauce: In a bowl, whisk condensed soup with milk until smooth and pourable. Pour sauce evenly over the casserole.

4. Bake covered: Cover with foil and bake 20 minutes.

5. Add toppings: Remove foil, evenly scatter diced tomatoes and shredded cheese over top.

6. Bake uncovered: Return to oven for 15–20 more minutes until cheese is melted and edges lightly golden.

7. Serve: Top with green onions, olives, avocado, salsa, sour cream, and extra crushed chips.

Tips

• Chip base moisture: Use a little less milk if chips seem soggy; more if sauce is too thick.

• Spice control: Increase or reduce taco seasoning for different heat levels.

• Alternate proteins: Substitute shredded rotisserie chicken or turkey for cooked breasts.

• Make‑ahead: Assemble ahead, refrigerate, and bake before serving—add a few extra minutes if chilled.

• Cheese variation: Mix pepper jack or Monterey jack for extra melt and flavor.

• Presentation: Broil for 1‑2 minutes at end for bubbly golden top.