Chicken Taco Casserole Recipe

Loved this recipe. I used both pinto and black beans in mine. The only thing I might do different next time is not add the chips. I will serve them uncooked on top of the cooked casserole or just directly in my bowl. We had a ton of left overs and the chips get really soggy when the dish is reheated. Overall the recipe was very easy and a big hit with both myself and my husband. I am sending this one to several of my friends. It's just too good to keep to myself!

We both got seconds as big as our first portions! I drained beans/rotel, and served chips on side as suggested. I added a jalapeño to it and green onion cause I had one I needed to use. We served over lettuce which cut the richness and salt a tad. Made it feel healthier anyways. To make it fast to assemble, I put 3 chicken breasts in crockpot with a sprinkle of cumin/chili powder before work for 6 hours. It shredded beautifully. Note: if you are serving chips on the side, calories per serving is only 365. Great recipe!!!

I’ve made this now about 5 times & doing so again today for our Super Bowl party! It’s so easy & serves a group of ten easy! I only used one can of the cream of chicken soup cause two is not as good. Also used 1 1/2 cups of sour cream for texture & placed stacked tortilla chips on bottom for a better base. The only added item I changed is one package of frozen corn steamed & added in with my beans mixture which gives it a much better flavor! You may also add another whole package of shredded cheese on top before baking which most people love & it’s so pretty which our family loves cheese! Love this dish & it’s become very popular with friends & family! Great for couples dinners!

Our family loved this recipe. I left out the tortilla chips and instead used flour tortillas to make this as enchiladas, but otherwise I followed the recipe essentially as is with the exception of substituting cream cheese for the sour cream since our son hates sour cream.... (sprinkling the cheddar cheese on top of the enchiladas after placing them in the 9x13 pan. Next time I may try adding a thin layer of a mild enchilada sauce on the bottom of the pan before adding the enchiladas as it would help keep the tortillas soft on the bottom as they cook, but since we really liked the balance of spiciness with the recipe as written, I would want to be careful not to tinker too much...

Loved it! Husband said he could eat it every day. I did make some changes. Instead of the canned tomatoes with chilis, I used canned diced tomato plus one cut up fresh pablano/Cuban pepper. This adds a nice flavor. I skipped the layering as suggested by other reviewers and didn’t top the casserole with the chips until 10 minutes before taking out of the oven. Added a cup of frozen corn also as suggested by others. Delicious!

Will make it again. I used tomatoes with habaneros because my husband likes everything to be spicy. Only used one layer of whole chips but next time will use two layers as written. Made 1/2 recipe in a cast iron skillet, 20+10 minutes cook time. I froze the other 1/2 of the chicken mixture.

I love this recipe. I made it for the first time tonight and my husband and I loved it . I understand the point of view of others who feel recipes should be judged based on the original only but the notes of changes in recipes have been invaluable to me. So, I took the advice of some of the reviewers and did the following: I used 1 can of cream of chicken and it was nice and creamy, instead of tomatoes with chilies, I used the same amount of salsa. I added a teaspoon of smoked paprika and a sprinkle of onion powder. When layering I used the cheese only and reserved the chips for a topping under the final layer of cheese which I changed to a 4 cheese Mexican blend. The next time I make it, I will add a drained can of corn and about a quarter cup of chopped black olives.

Excellent if you omit adding tortillas to the recipe and add them after the casserole is cooked. I put the tortillas in a bowl and spoon the casserole mixture over the top. I then squeeze a little fresh lime juice over it and it is absolutely amazing! Don't omit the cilantro on top it adds a whole other level of flavor that puts this dish over the top.

Really delicious. I adjusted to our higher spice level by adding sautéed onions, spicy black beans, diced green peppers , and as others advised, only one can of soup, and fewer tortilla chips, only put between layers, none on top, but broken into smaller pieces. And added corn. Will make again for sure.

I made this almost exactly as the instructions stated except I substituted the chip layer in the middle with corn tortillas, as one reviewer suggested. This casserole is really delicious and easy to make. Next time, I will use a combination of pinto beans and black beans as another reviewer suggested. Because of my blood pressure issues, I used no salt Rotel, cream of chicken soup and black beans and 40% less sodium taco seasoning mix. With those changes, the casserole was still very flavorful. I will make this often.

I have made this multiple times. I usually cook the chicken in a crockpot, or if I am rushed I use part of a rotisserie chicken (make enchiladas the next night with the rest of the chicken). I read the reviews first and have only ever made it with one can of soup, less cheese and no chips. I serve it as a taco dip with chips on the side. This is always a hit with zero leftovers.

So simple, yet tastes gourmet.

Made some changes! Halved the recipe and added Zatarain’s black beans and a rice. Did not add the tortilla chips, served them on the side with sliced avocado, chopped cherry tomatoes and black olives. Used less than one cup of grated Mexican cheese…delicious!!

Great recipe as is! I was surprised it wasn't too soupy, and the tortilla chips stayed (mostly) crunchy. Great flavors! I'm definitely adding to my regular rotation.

This was really good and very easy. I baked 3 chicken breasts with salt, pepper, paprika and onion powder but a rotisserie chicken would be a big time saver. I didn’t use the tortilla chips in the middle just the top for a little crunch. I served it over white rice

Other than halving the recipe I made it as directed. It came out very tasty and made a good leftover for another night. I will make this again.

Bro, I didn’t know cooking could feel this rewarding.

This was surprisingly good, tasted like a nacho platter. I used only 1 can of cream of chicken soup, a regular can of diced tomatoes, added some chili powder and cumin and reduced the amount of tortilla chips. This recipe is a keeper, my whole family liked it and it's so simple to make.

It was very good and easy to make! I added abit of corn and rice.

This turned out great it is now on my monthly make list