Description

This Nacho Chicken Casserole is a hearty and flavorful one-dish meal combining tender cooked chicken, black beans, creamy chicken soup, spicy Rotel tomatoes, and taco seasoning, layered with crunchy tortilla chips and melted Colby Jack cheese. Baked to bubbly perfection and garnished with fresh tomatoes, cilantro, and jalapeños, it’s perfect for a quick weeknight dinner or casual gatherings.

Ingredients

Scale

Main Ingredients

2 cups coarsely chopped cooked chicken
1 (15 oz) can black beans, drained and rinsed
2 (10.75 oz) cans condensed cream of chicken soup, undiluted
1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
1 tablespoon taco seasoning
2 ½ cups shredded Colby Jack cheese, divided
3 cups tortilla chips, crushed
1 medium tomato, seeded and diced
¼ cup fresh cilantro, chopped
1 jalapeño, sliced

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Instructions

Preheat and Prep: Preheat the oven to 350°F (177°C) and grease a 13×9 inch baking dish to prevent sticking and ensure easy cleanup.
Combine Ingredients: In a large bowl, mix together the cooked chicken, drained black beans, undiluted cream of chicken soup, undrained Rotel diced tomatoes and green chilies, taco seasoning, and 1 cup of shredded Colby Jack cheese until fully combined.
Layer Casserole: Spread 1 cup of crushed tortilla chips evenly on the bottom of the prepared baking dish. Pour the chicken and bean mixture over the chips, spreading it out evenly. Then sprinkle the remaining 1.5 cups of shredded cheese and the remaining crushed tortilla chips evenly over the top.
Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the cheese has melted and the casserole is hot and bubbly throughout.
Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This helps it set and makes serving easier.
Garnish: Before serving, top the casserole with diced tomato, chopped fresh cilantro, and sliced jalapeño for fresh flavor and a touch of heat.

Notes

You can substitute shredded chicken with rotisserie chicken for convenience.
Feel free to customize the heat level by adjusting the amount of jalapeño or adding hot sauce.
For a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
If preferred, use a gluten-free brand of tortilla chips to make this dish gluten-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-American