(SUPER EASY) Chicken Nacho Casserole

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Becky Hardin | The Cookie Rookie
Print Recipe


  • 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.
  • Enjoy!