Chicken nacho casserole

Here’s a tasty, cheesy, and super easy Chicken Nacho Casserole — layers of shredded chicken, beans, cheese, and crunchy tortilla chips all baked together for the ultimate comfort food. Perfect for game day or a cozy dinner!

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🌮 Chicken Nacho Casserole

🛒 Ingredients

• 3 cups cooked shredded chicken (rotisserie or homemade)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained

• 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)

• 1 small onion, diced

• 1 packet taco seasoning or 2 tbsp homemade taco spice mix

• 1 bag (about 8 oz) tortilla chips, slightly crushed

• ½ cup sour cream or Greek yogurt (optional, for serving)

• 2–3 green onions, chopped (optional garnish)

• Fresh cilantro (optional garnish)

• Jalapeño slices (optional garnish)

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👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C).

2. Mix the filling:
   In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, diced onion, taco seasoning, and 1 cup of the shredded cheese. Stir well to combine.

3. Layer the casserole:
   In a greased 9×13-inch baking dish, spread half of the crushed tortilla chips on the bottom.
   Spoon half of the chicken mixture evenly over the chips.
   Repeat with remaining chips and chicken mixture.

4. Top with cheese:
   Sprinkle the remaining 1 cup of shredded cheese over the top.

5. Bake:
   Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes or until cheese is melted and bubbly.

6. Serve:
   Let cool for a few minutes. Top with sour cream, green onions, cilantro, and jalapeños if desired.

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✅ Tips

• Use leftover chicken or rotisserie chicken for convenience.

• Add black olives, diced bell peppers, or avocado for extra flavor.

• For a spicier kick, add hot sauce or cayenne pepper to the filling.

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Want a slow cooker version or a vegetarian twist? Just let me know!