Description
This Nacho Chicken Casserole is a flavorful, cheesy baked dish combining tender cooked chicken, black beans, creamy cream of chicken soup, and spicy Rotel tomatoes. Topped with shredded Colby Jack cheese, crunchy tortilla chips, and garnished with fresh tomatoes, cilantro, and jalapeños, it makes a perfect crowd-pleasing meal that’s easy to prepare and serves 8 people.
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
Garnish
- 1 medium tomato, seeded and diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, sliced
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (177°C) and grease a 13×9 inch baking dish to ensure the casserole does not stick during baking.
- Combine Ingredients: In a large bowl, mix together the cooked chicken, drained black beans, undiluted cream of chicken soup, undrained Rotel tomatoes with green chilies, taco seasoning, and 1 cup of shredded Colby Jack cheese. Stir well to fully incorporate all ingredients.
- Layer the Casserole: Spread 1 cup of crushed tortilla chips evenly in the bottom of the prepared baking dish. Next, spoon the chicken mixture over the chips. Sprinkle the remaining 1 ½ cups of shredded cheese and the rest of the crushed tortilla chips evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, until the cheese melts completely and the casserole is bubbly. After baking, let it rest for 5 minutes to set before serving.
- Garnish and Serve: Just before serving, garnish the casserole with the diced tomato, chopped cilantro, and slices of jalapeño for a fresh and spicy finish.
Notes
- If you prefer a spicier casserole, add more jalapeño slices or a pinch of cayenne pepper to the chicken mixture.
- For a creamier texture, add a little sour cream on top before baking.
- Tortilla chips can be substituted with crushed tortilla strips or corn chips if desired.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Chicken can be substituted with cooked turkey for a holiday twist.
