Chicken Taco Casserole

Chicken Taco Casserole is about to become a weeknight family favorite in your household. Any recipe that takes a beloved, if work-intensive, a dish like tacos and turns it into an easy, big-enough-to-feed-a-crowd casserole is always going to be a hit with busy parents.

Chicken Taco Casserole

3 from 55 votes


  • 4 cups shredded, cooked chicken

  • 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  • 1 cup light sour cream

  • 1 (10 ounce) can diced tomatoes and green chiles, undrained

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (1 ounce) envelope reduced-sodium taco seasoning mix

  • 5 cups coarsely crushed tortilla chips

  • 2 cups shredded Cheddar cheese

  • Chopped tomato

  • Sliced green onion

  • Chopped fresh cilantro leaves


  • Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
  • Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
  • Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
  • Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

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