SUPER EASY CHICKEN NACHO CASSEROLE is our favorite Mexican weeknight meal! Throw it together, bake, and enjoy this cheesy, spicy, delicious, EASY Tex Mex meal in just minutes!
Happy FRIYAY!!! Coming at you HOT with a new favorite favorite recipe, SUPER EASY CHICKEN NACHO CASSEROLE!! I’ve always had a soft spot for casseroles, but to be honest I don’t make that many. WHY?! They’re simple, quick, and usually loaded with cheese. Obviously casseroles are my food spirit animal and I’ve just been denying the connection for all these years. This Chicken Nacho Casserole in particular is just SO dreamy. Layers of crunch from the tortilla chips with spiced chicken, cheese, chiles, and more in between; what’s not to love!? Since I made this for the first time last week, Pat’s already requested it again. So I know it’s a winner. I know you’ll love it!
I didn’t take a picture of the last layer, but there’s actually three layers of chips. I WANT ALL THE CRUNCH! This takes nachos (like THESE) and kicks them up an easy and cheesy notch, trust me! The cheesy chicken layer is made EXTRA tasty because of Old El Paso. OF COURSE! Their Taco Seasoning is my jam in so many recipes, and their green chiles are my favorite way to add some subtle spice to any recipe. Not too spicy, but a little flavor goes a long way. Perfection.
Don’t you just want to dive in head first?! No, just me? Well don’t judge me. It’s just too tasty! Once you try it, you’ll understand. LOVE LOVE LOVE!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 4 boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- 1 cup cream of chicken soup ***
- 1 cup cheddar cheese soup (from a can) ***
- 1 (10 ounce) can Rotel tomatoes
- 1 (4.5 ounce) can Old El Paso chopped green chiles
- 16 ounces Mexican blend cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 6 cups tortilla chips, lightly crushed and divided
- *** (since this recipe calls for half cans...you should just double the recipe and make two casseroles! You won't regret it) :)
- Preheat oven to 350F
- Heat a large skillet over medium/high heat.
- In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and salt and pepper to taste.
- Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip chicken as it cooks. Set aside.
- In another large bowl, stir together the soups, tomatoes, chiles, beans, cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken.
- Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture.
- Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.
- Bake uncovered for 20-25 minutes or until hot, bubbly, and melty.
This post has been sponsored by Old El Paso. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie!