(Super Easy) Chicken Nacho Casserole Recipe

4.65 from 76 votes

This Chicken Nacho Casserole is our go-to weeknight Tex Mex meal—quick to assemble, packed with cheesy, spicy flavor, and ready to enjoy in no time!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer/Main Course

Cuisine: Mexican

Servings:

Preheat oven to 350°F
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.
4 boneless skinless chicken breasts, 1 tablespoon olive oil, salt and pepper to taste, 1 1 ounce packet Old El Paso Taco Seasoning
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.
1 cup cream of chicken soup, 1 cup cheddar cheese soup, 1 10 ounce can Rotel tomatoes, 1 4.5 ounce can Old El Paso chopped green chiles, 16 ounces Mexican blend cheese, 1 15 ounce can black beans, ¼ cup fresh cilantro
Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture.
6 cups tortilla chips
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 and enjoy!