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This super simple Chicken Taco Casserole is a dinner ready in about 30 minutes. So versatile and lots of options to serve. A forkable taco dish that the whole family will love! Top with chips or serve over rice–so many ways to enjoy!

Overhead view of chicken taco casserole in baking pan topped with lettuce, tomato, sour cream and cilantro.
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If your family regularly has leftover chicken in the house, or a half used rotisserie chicken, then this easy Chicken Taco Casserole is a perfect dinner! Shredded chicken, beans, corn, seasoning, sour cream and a couple other ingredients and you have yourself the base for a delicious meal!

We love rotisserie chicken but don’t always want to eat it as is. This taco bake, chicken noodle soup and stuffed poblano peppers, an easy chicken fried rice recipe are some of our favorite ways to upsource the chicken for a delicious meal.

Why You Will Love This Chicken Taco Casserole

  • It’s so easy to make. Stir chicken, beans, corn and some other ingredients together, add to a casserole dish and top with shredded cheese. Doesn’t get much easier than that!
  • Really simple to vary to meet your needs. There are a lot of ways to vary this chicken taco bake to meet the needs of your family. First, it is naturally gluten free so no worries there. You could make it dairy free by using a dairy free cream cheese, sour cream and cheese–there are actually more options out there these days! You can alter the spices slightly to get more or less heat, add in some veggies you may want, and so much more.
  • Kid and family friendly. Taco night is always a family favorite, right? Bake up this casserole and then allow the kiddos to make it their own with favorite toppings.
  • Easy to make ahead! You can prepare this recipe ahead of time and bake it just before dinner. It will be fine in the refrigerator for up to 24 hours. This allows you to prep it when you have the time!
Spoon scooping into pan with chicken casserole.

Recipe Ingredients

  • chicken: any leftover chicken you may have or a rotisserie chicken. Shred it up and you are set to go!
  • corn: frozen corn that is thawed or grilled corn cut right off of the ear.
  • beans: We use black beans, but pinto is another great option. Drained and rinsed.
  • green chiles: a small can of diced green chiles. For more spice, you can use jalapeño instead.
  • cream cheese: a touch of softened cream cheese adds a richness to this chicken taco casserole. Reduced fat cream cheese will work in this recipe, just may alter the flavor slightly.
  • sour cream: you can use Greek yogurt if you prefer. A reduced or fat free sour cream will work fine in this recipe as well.
  • seasoning: I use a combination of chili powder, cumin, smoked paprika, garlic and oregano. If you want to, you could also use a couple tablespoons of your favorite taco seasoning.
  • cheese: freshly shredded cheese will melt much better than pre-shredded cheese in the package. I highly suggest shredding your own for this reason.
  • toppings: the options are endless. Our must haves are cilantro, Fritos, a dollop of sour cream, lettuce and tomato.

Step-By-Step Instructions

  • Combine all of the ingredients except the cheese in a mixing bowl and stir to combine. You can adjust the seasonings to taste. You can also stir in cooked rice, or spread it on the bottom of the pan if desired.
  • Spread the mixture in a casserole dish or a 9x9inch baking pan that is sprayed with oil. My casserole dish is about 8×10 inches. Press it down to make an even layer.
  • Cover with shredded cheese and bake for about 25 minutes or until the cheese is melted and the chicken mixture is melted.
  • Remove from oven, top with shredded cilantro and crushed chips. Serve as desired with other favorite toppings.
Chicken, black beans, green chiles, corn and other ingredients in mixing bowl with spoon.
Chicken taco casserole mixture in baking pan.
Cheese topped mixture in baking pan on surface.
Baking pan with chicken taco casserole topped with taco toppings.

Chicken Taco Casserole Tips

  • Storage Instructions: This taco casserole will keep for about 3-4 days in the refrigerator sealed air tight. It will freeze in an air tight, freezer safe container for up to 3 months.
  • To reheat: you can place in the oven at 350°F for about 15 minutes or microwave 1-2 servings about 2-3 minutes. You could also pop it in the air fryer for a few minutes!
  • You can add extra ingredients into the casserole base. If you would like some extra ingredients baked into the casserole, feel free to add them. Sliced olives, diced tomatoes, a squeeze of lime juice, and more!

Possible Toppings

Think of this chicken taco casserole as more of an inside out taco. And it’s still a taco, so we need lots of toppings right? Here are some of our favorites:

  • diced avocado (or guacamole!)
  • tomatoes
  • lettuce
  • sour cream or Greek yogurt
  • black olives
  • green onion
  • salsa–this roasted tomato salsa is our fave!
  • cilantro
  • pico de gallo
  • pickled onion
  • jalapeño
  • a squeeze of lime juice

Lots more–what are your favorites?

Chicken taco mixture in bowl topped with sour cream, cilantro, tomatoes and jalapeño.

How to Serve This Taco Casserole:

Aside from the chips on top, I left a starch out of this chicken taco bake because I wanted you to be able to choose your own adventure on how to really complete this meal.

Here are some of our favorite ways:

  • serve over rice or cauliflower rice
  • stuff in a baked sweet potato
  • scoop it up with tortilla chips or the beg Frito scoops
  • serve it in a taco shell or tortilla–I personally think this one is great to eat with a fork, but making the taco casserole into an actual taco is not off limits!
  • bake it with crushed chips or cooked rice on the bottom. You can make this recipe with your starch baked right under the casserole for an extra layer ready to go!
  • eat it as is!

Other Easy Dinner Recipes:

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Tap stars to rate!
5 from 4 votes

Chicken Taco Casserole

By: Lorie Yarro
This super simple Chicken Taco Casserole is a dinner ready in about 30 minutes. So versatile and lots of options to serve. A forkable taco dish that the whole family will love! Top with chips or serve over rice–so many ways to enjoy!
Chicken taco bake in pan with serving spoon scooping in.
Pin Print
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 4 c shredded chicken, packed
  • 1/2 c sour cream
  • 2 oz cream cheese, softened
  • 1 c corn
  • 1 can black beans (approx. 15 oz.), drained and rinsed
  • 1 can diced green chiles (4.5 oz.)
  • 1/2 T chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • ½ tsp sea salt, more or less to taste
  • 2 c shredded cheese, cheddar or monterey
  • ⅓ c chopped cilantro

Toppings:

  • crushed Fritos or tortilla chips
  • lettuce
  • diced tomato
  • chopped green onion
  • sliced black olives
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Instructions 

  • Preheat oven to 350°F.
  • In a mixing bowl, combine chicken, sour cream, cream cheese, beans, chiles, corn and seasonings. Mix to combine. Transfer the mixture to an oil sprayed casserole dish or 9x9inch baking pan.
  • Cover with cheese and bake for about 25 minutes, checking on it at the 20 minute mark. Casserole is ready when cheese is melted and slightly browning, and chicken mixture is bubbling.
  • Remove from the oven, top with chopped cilantro and cool for about 5-10 minutes before serving with all of your favorite toppings!

Notes

  • Storage Instructions: This taco casserole will keep for about 3-4 days in the refrigerator sealed air tight. It will freeze in an air tight, freezer safe container for up to 3 months.
  • To reheat: you can place in the oven at 350°F for about 15 minutes or microwave 1-2 servings about 2-3 minutes. You could also pop it in the air fryer for a few minutes!
  • You can add extra ingredients into the casserole base. If you would like some extra ingredients baked into the casserole, feel free to add them. Sliced olives, diced tomatoes, a squeeze of lime juice, and more!

Nutrition

Calories: 430kcal, Carbohydrates: 20g, Protein: 38g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 120mg, Sodium: 621mg, Potassium: 547mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1063IU, Vitamin C: 8mg, Calcium: 260mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!
5 from 4 votes (3 ratings without comment)

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2 Comments

  1. Catherine says:

    5 stars
    Love this recipe. Tweaked it a little. I put a thin layer of crushed tortilla chips on bottom of dish and another thin layer on top and then added cheese. I also used dark red kidney beans in place of black beans. My family LOVED IT and have asked me to put it on my biweekly menu.

    Reply
    1. Lorie says:

      Yay! Love hearing this so much!

      Reply