Craving comfort food with a fun, Tex-Mex twist? This Chicken Nacho Casserole is the perfect blend of creamy, cheesy goodness and crunchy nacho flavor. It’s super easy to make and a crowd-pleaser for any occasion, whether it’s a weeknight dinner or a game-day feast. Layers of tender chicken, melty cheese, and seasoned chips come together in a satisfying dish that’s guaranteed to be a hit!

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Why You’ll Love This Chicken Nacho Casserole

This casserole is everything you love about nachos, but with the added bonus of being baked into a hearty, cheesy casserole. Here’s why it’s so irresistible:

Quick & Easy: It comes together quickly with just a few simple ingredients. No complicated steps here!
Cheesy & Delicious: Packed with melted cheese, creamy sour cream, and tender chicken, this casserole is a cheesy dream come true.
Customizable: Add your favorite nacho toppings like jalapeños, olives, or diced tomatoes to make it your own.
Great for Meal Prep: This casserole stores well, so you can make it ahead of time for an easy meal during the week.

Ingredients

Here’s what you’ll need to make this hearty, cheesy casserole:

Chicken: Use cooked, shredded chicken. Rotisserie chicken is perfect for a quick, easy option.
Tortilla Chips: The base for the casserole, providing that nacho crunch. Use your favorite brand of chips.
Shredded Cheese: A mix of cheddar and Monterey Jack works great for that perfect melt.
Sour Cream: For creaminess that balances the cheesy flavors.
Salsa: Adds flavor and a bit of a kick. Use mild or spicy, depending on your preference.
Seasonings: A mix of taco seasoning or chili powder, garlic powder, and salt.
Green Onions: For garnish, adding a pop of color and flavor.
Olives (optional): Add black olives for an extra layer of flavor.

Instructions

Here’s how to put this Chicken Nacho Casserole together:

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
Prepare the Chicken: In a bowl, combine the shredded chicken with your taco seasoning or a mix of chili powder, garlic powder, and salt. If you want an extra creamy texture, mix in a spoonful of sour cream.
Layer the Casserole:
- Spread a layer of tortilla chips at the bottom of your prepared casserole dish.
- Top with a layer of seasoned chicken.
- Add a layer of salsa over the chicken, followed by a generous amount of shredded cheese.
- Repeat the layers until all ingredients are used up, finishing with a final layer of cheese on top.
Bake the Casserole: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese is bubbly and melted, and the casserole is heated through.
Add Toppings: Once out of the oven, top with a dollop of sour cream, green onions, and black olives if you’re using them. You can also add fresh jalapeños for an extra kick.
Serve and Enjoy: Slice the casserole and serve hot. It’s great with a side of guacamole or a crisp green salad.

How to Serve Chicken Nacho Casserole

This casserole is a complete meal on its own, but here are a few ideas for serving:

Side Salad: A fresh salad with lettuce, tomatoes, and avocado balances the richness of the casserole.
Guacamole: Serve with a side of guacamole for a tasty, creamy dip.
Salsa: Add extra salsa or pico de gallo for a burst of freshness.
Mexican Rice: Pair it with some cilantro-lime rice for a complete Tex-Mex meal.

Additional Tips

Here are some tips to make the most out of your Chicken Nacho Casserole:

Make It Spicy: Add jalapeños, hot sauce, or spicy salsa for an extra kick.
Use Leftover Chicken: This casserole is a great way to use up leftover chicken, like rotisserie chicken or chicken breasts from another meal.
Make It Ahead: You can assemble the casserole a day ahead, then bake it when you’re ready to serve. Just cover it tightly with foil and refrigerate.
Add Veggies: For a more well-rounded dish, add diced bell peppers, black beans, or corn to the layers.

FAQ Section

Q1: Can I use a different type of cheese?
A1: Yes, you can use any cheese you like! Monterey Jack, mozzarella, or even a Mexican blend of cheeses will work great.

Q2: Can I make this casserole vegetarian?
A2: Absolutely! Just skip the chicken and add more beans, veggies, or tofu for protein. You could also use vegan cheese for a fully plant-based version.

Q3: How do I store leftovers?
A3: Store any leftover casserole in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in the oven.

Q4: Can I freeze this casserole?
A4: Yes, you can freeze the casserole before baking. Just assemble it, cover tightly with foil, and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight and then bake as usual.

Q5: Can I add more toppings?
A5: Absolutely! Top your casserole with avocado, fresh cilantro, or even some lime wedges for an extra burst of flavor.

Q6: How can I make this casserole less greasy?
A6: You can use reduced-fat cheese or serve with a side of lettuce to balance the richness. You could also opt for baked tortilla chips instead of regular ones for a lighter version.

Q7: Can I make this casserole gluten-free?
A7: Yes! Just be sure to use gluten-free tortilla chips and check that your taco seasoning is gluten-free.

Conclusion

This Chicken Nacho Casserole is a fun, easy, and satisfying dish that’s perfect for feeding a crowd or enjoying on a cozy night in. With its layers of flavorful chicken, crispy tortilla chips, and melted cheese, it’s a dish the whole family will love. So next time you’re craving nachos, skip the individual chips and make this casserole instead—you won’t regret it!

Chicken Nacho Casserole

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Author: Maria
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baked
Cuisine: American

Print Recipe

Description

This Chicken Nacho Casserole is a comforting and flavorful dish, perfect for a family dinner or a game-day treat. Loaded with seasoned chicken, black beans, corn, creamy soup, and melted cheese, it’s topped with crunchy tortilla chips and fresh cilantro for the ultimate cheesy experience.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-8 minutes. Season with taco seasoning, salt, and pepper.
Add the black beans, corn, cream of chicken soup, and diced tomatoes with green chilies to the skillet. Stir to combine and cook for an additional 3-4 minutes until heated through.
Transfer the chicken mixture into the prepared casserole dish. Sprinkle half of the shredded Mexican cheese over the mixture.
Top with the crushed tortilla chips, then sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with fresh chopped cilantro before serving.

Notes

For a spicier version, add some jalapeños to the casserole mixture or sprinkle some chili flakes on top.
To make this dish gluten-free, ensure that the taco seasoning and cream of chicken soup are gluten-free options.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg