Save This Cheesy Taco Chicken Casserole is the answer when you need something big on flavor and low on fuss. Loaded with juicy chicken, zesty seasoning, beans, corn, and loads of melty cheese, it is my family's most requested "busy day" dinner. It comes out bubbly and golden every time and it disappears from the table faster than I can say seconds please.
I first whipped this up for a potluck and it was scraped clean before other dishes were even touched. My favorite part is everyone can customize their topping to fit their craving.
Ingredients
- Cooked shredded chicken breast: this gives hearty protein and soaks up the flavors I recommend poaching or slow cooking for tenderness
- Black beans: add earthy richness and plenty of fiber choose a can where the beans are firm and the label is BPA free
- Corn kernels: a hint of sweetness and crunch try to use fresh if in season otherwise, frozen works great
- Red bell pepper and yellow onion: for aromatic flavor and color choose firm shiny peppers and tight skin onions
- Garlic: deep savory punch chop finely for even flavor
- Diced tomatoes with green chilies: the key to tang and kick check for a good chili to tomato ratio for balanced spice
- Cheddar cheese and Monterey Jack cheese: classic gooey melt factor always shred cheese yourself for best texture and taste
- Sour cream: tames the heat and adds creaminess stick with full fat for richness
- Taco seasoning: layered spice blend always check for a gluten free blend or make your own
- Salt and black pepper: adjust to taste for seasoning depth and a gentle bite
- Fresh garnishes like green onion cilantro avocado jalapenos: these fresh bits add pop and color choose ripe and firm avocados and crisp herbs
Instructions
- Preheat the Oven and Prepare the Pan:
- Set your oven to 375 degrees Fahrenheit 190 degrees Celsius to get it good and hot for a bubbly top. Lightly grease a 9 by 13 inch casserole dish to prevent sticking and make serving tidy.
- Sauté the Aromatics:
- Place a large skillet on medium heat with a splash of oil. Add diced onion and bell pepper, cooking for about four minutes until they are just starting to soften and turn translucent. Add the minced garlic and stir constantly for one minute to avoid burning but maximize aroma.
- Build the Filling:
- Add the drained black beans, corn, and the entire can of undrained diced tomatoes with green chilies to the pan. Sprinkle in taco seasoning salt and pepper. Stir together and let it heat until everything is piping hot and the juices begin to reduce about three minutes.
- Mix in Chicken and Sour Cream:
- Fold in the cooked chicken and dollops of sour cream. Stir for two minutes to coat every piece with that creamy, spiced sauce so no pockets of flavor are missed.
- Make it Cheesy:
- Remove skillet from the heat then fold in half of the shredded cheeses. Stir until the cheese just starts to melt and everything is creamy and stringy. This ensures every bite in the casserole stays moist.
- Fill the Dish:
- Spoon the mixture into the prepared casserole dish making sure it is spread in an even layer right out to the edges so no part dries out.
- Top with Cheese:
- Scatter the rest of the cheddar and Monterey Jack over the surface. Try for an even layer all across for the ultimate golden cheese blanket.
- Bake to Perfection:
- Put the dish in your hot oven for about twenty to twenty five minutes. Look for a bubbling edge and melted golden cheese as your sign it is ready. If you like a crispy top, broil for an extra minute at the end.
- Rest Then Garnish:
- Let the casserole rest five minutes so it sets up and scoops cleanly. Scatter with fresh cilantro, green onions, avocado, or jalapenos for bright color and zingy finish.
Save My kids claim the cheese pull is the best part and I love sneaking a sample of the melt as soon as it comes out of the oven.
Storage Tips
Store any leftovers tightly covered in the fridge for up to three days. The flavors meld and honestly get even better the next day. If planning to freeze, let the casserole cool completely then wrap portions individually for quick grab and go lunches.
Ingredient Substitutions
Turkey or even rotisserie chicken works perfectly if that is what you have. For a vegetarian twist swap in two extra cans of beans and an extra cup of corn. You can swap cheddar for Colby or use all Monterey Jack for extra melt.
Serving Suggestions
Pile it high with extra avocado and sprigs of cilantro. My family loves this with a side of tortilla chips for dipping and scooping or serve over rice for a very filling meal. Add a simple green salad with lime for freshness.
Save This casserole makes weeknights easy and delicious. Enjoy the Tex-Mex flavors and let everyone add their favorite finishings for a meal everyone will love.
Recipe FAQ Section
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves time. Simply shred and add as directed.
- → Is it possible to make this dish ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate. Bake just before serving for best results.
- → What can I serve alongside for a complete meal?
Pair with tortilla chips, fluffy rice, or a crisp green salad to round out your meal.
- → How spicy is this dish?
It's mildly spicy thanks to taco seasoning and green chilies. Adjust heat by adding jalapeños or pepper jack cheese.
- → Can I swap in ground beef or turkey?
Yes, substitute an equal amount of cooked ground beef or turkey for the chicken for a tasty variation.
- → Is this dish gluten-free?
Ensure your taco seasoning is gluten-free and always double-check labels on canned goods for ingredients.