Easy cheesy chicken taco casserole is packed with salsa, sour cream, taco-seasoned shredded chicken, black beans, peppers, onion, and plenty of melty cheese in every spoonful.
Why this recipe works
Chicken taco casserole is the love child of our Mexican chicken casserole and taco casserole, all snuggled together in a bubbly baking dish with heaps of taco-flavored goodness. Take your taco Tuesdays up a notch with a family-style casserole that comes together quickly.
There are so many ways you can customize your chicken taco casserole between the toppings and the filling ingredients. Want a little spice? Add chopped jalapeno, poblano, or green chiles. Maybe more veggies is your style? Slice, dice, and throw them in or serve them on top. Rice and corn always add a nice bit of texture and heartiness. There’s no right or wrong here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You will need about 1 1/2 – 2 pounds of chicken breast to yield 4 cups shredded. You can always swap the chicken breast with chicken thighs if that’s what you prefer. Rotisserie chicken is perfectly fine as well in this recipe, but do note that they typically come preseasoned and might alter the flavor slightly. It’s up to you on whether or not you decide to cube the chicken instead of shredding it, both ways are delicious.
ADDITIONS – Store-bought salsa keeps this recipe nice and easy, but you’re welcome to make homemade restaurant style salsa in its place. Black beans, colorful bell peppers, onions, and shredded Mexican cheese are the other fillings that make up the bulk of this casserole. You’ll also need sour cream which lends moisture and richness to the dish. You can substitute with plain Greek yogurt or nonfat sour cream to keep it lighter.
TOPPINGS – Top with whatever you would typically garnish your tacos with. Salsa fresca, chopped tomatoes, shredded lettuce, chopped cilantro, and crushed tortilla chips are all great options.
How to Make Chicken Taco Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F, and lightly grease a 9×13 casserole dish.
- In a medium mixing bowl, mix the sour cream, salsa, and taco seasoning. Set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, peppers, onion, and half of the cheese. Add the sour cream/salsa mixture to the bowl and mix well.
- Place the mixture into the prepared casserole dish and bake, covered, for 30 minutes. Remove the foil, add the remaining cheese, then bake until melted.
- Serve warm and top with shredded lettuce, diced tomatoes, cilantro, and crushed tortilla chips!
Frequently Asked Questions & Expert Tips
Store leftover chicken taco casserole in an air-tight container kept in the refrigerator for up to 4 days.
Reheat in the microwave for around 2 minutes on high or in a skillet over medium-low heat until warmed through.Â
Serving Suggestions
Serve your chicken taco casserole with your favorite taco toppings. Shredded lettuce, diced tomatoes, chopped cilantro, and crushed tortilla chips are our go-to. Optionally drizzle with hot sauce for some added heat or sprinkle a diced jalapeno overtop. Enjoy!
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Chicken Taco Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ cups sour cream
- 1 cup red salsa
- 1 ounce packet of taco seasoning
- 4 cups shredded chicken breast about 1 1/2 pounds of chicken breast
- 14.5 ounces black beans drained and rinsed
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 small onion chopped
- 2 cups shredded Mexican cheese divided
Things You’ll Need
Before You Begin
- You will need about 1 1/2 – 2 pounds of chicken breast to yield 4 cups shredded. You can always swap the chicken breast with chicken thighs if that’s what you prefer. Rotisserie chicken is perfectly fine as well in this recipe, but do note that they typically come preseasoned and might alter the flavor slightly.
- You can cube the chicken instead of shredding it, both ways are delicious.Â
- Sour cream lends moisture and richness to the dish. You can substitute with plain Greek yogurt or nonfat sour cream to keep it lighter.
- Store-bought salsa keeps this recipe nice and easy, but you’re welcome to make homemade restaurant style salsa in its place
Instructions
- Preheat oven to 350F, and lightly grease a 9×13 casserole dish.
- In a medium mixing bowl, mix the sour cream, salsa, and taco seasoning. Set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, peppers, onion, and half of the cheese. Add the sour cream/salsa mixture to the bowl and mix well.
- Place the mixture into the prepared casserole dish and bake, covered, for 30 minutes. Remove the foil, add the remaining cheese, then bake until melted.
- Serve warm and top with shredded lettuce, diced tomatoes, cilantro, and crushed tortilla chips!
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat in the microwave for around 2 minutes on high or in a skillet over medium-low heat until warmed through.Â
Nutrition
Kristen Rittmer
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Bryan says
I want to make this but my wife will not eat any kind of peppers! Do you suggest any replacement?
Amanda Davis says
We haven’t tested this, but I think that zucchini or carrots could work and be of similar texture.