Name: Nacho Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked shredded chicken; 1 can (10.5 ounces) cream of chicken soup; 1/2 cup sour cream; 1 can (10 ounces) diced tomatoes with green chiles, drained; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 3 cups crushed tortilla chips; 2 cups shredded Mexican blend cheese; 1/4 cup chopped green onions; Optional: sliced jalapeños, black olives, or chopped cilantro for garnish

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This Nacho Chicken Casserole Recipe is comfort food at its very best—a bubbling, cheesy, flavor-packed dish that’s as easy to whip up as it is to devour. Loaded with tender chicken, crunchy tortilla chips, zesty tomatoes, and mountains of gooey cheese, it hits all the right notes for a crowd-pleasing family meal. Whether you’re looking for a weeknight dinner idea or something to serve at your next get-together, this layered Tex-Mex casserole delivers big flavor with minimal fuss.

Nacho Chicken Casserole Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to bring this Nacho Chicken Casserole Recipe to the table! Each ingredient plays a key role in creating the ultimate balance of creamy, spicy, and crunchy in every forkful—plus, most are pantry staples. Here’s what you’ll need and why you shouldn’t skip a thing:

Shredded chicken: Use rotisserie or leftover chicken; it adds texture and heartiness to the casserole.
Cream of chicken soup: This is the secret to a creamy, comforting base that holds the layers together.
Sour cream: Gives an irresistible tangy richness and helps the casserole stay moist.
Diced tomatoes with green chiles: Adds a splash of color and a gentle Tex-Mex heat that wakes up the flavors.
Cumin: Adds warm, earthy undertones that make the whole dish taste like it came from your favorite cantina.
Chili powder: Brings mild spice and depth that pairs perfectly with the tomatoes and chicken.
Garlic powder: Infuses the casserole with an easy pop of savory flavor.
Black pepper: Gives a subtle kick and rounds out the spices.
Crushed tortilla chips: The cornerstone of this dish—they add crunch, body, and that classic nacho feel.
Shredded Mexican blend cheese: Melts into gooey, golden glory that ties every layer together.
Green onions: Pop on top for freshness and a vivid green color.
Optional garnishes (jalapeños, black olives, cilantro): Customize each serving for extra punch, creaminess, or a burst of fresh flavor.

How to Make Nacho Chicken Casserole Recipe

Step 1: Prep Your Baking Dish and Oven

Start by cranking up your oven to 350°F (175°C) so it’s ready to work its bubbly magic. Give a 9×13-inch baking dish a light coating of cooking spray or oil—this helps the layers lift out beautifully and makes cleanup a breeze.

Step 2: Mix the Creamy Chicken Filling

In a big mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, drained diced tomatoes with green chiles, cumin, chili powder, garlic powder, and black pepper. Stir it all together until rich, creamy, and fully blended—this fragrant mixture is the backbone of your Nacho Chicken Casserole Recipe.

Step 3: Assemble the Layers

Scatter half of the crushed tortilla chips on the bottom of your greased baking dish. Next, spoon half of your chicken mixture over the chips, then sprinkle on a generous cup of shredded cheese. Repeat: the rest of the chips, the remaining chicken, and a final glorious blanket of cheese to crown the casserole.

Step 4: Bake Until Golden and Bubbly

Slide your casserole into the oven and let it bake for 25 to 30 minutes. Keep an eye out for bubbly edges and golden, melted cheese—your signal that everything’s perfectly melded. Those few extra minutes make the top just the right amount of crispy and gooey.

Step 5: Rest and Garnish

Once baked, let your Nacho Chicken Casserole Recipe sit for five minutes. This little pause lets all the flavors settle and makes serving easier. Right before you dig in, shower the top with chopped green onions and, if you’re feeling bold, any optional garnishes like jalapeño slices, black olives, or fresh cilantro.

How to Serve Nacho Chicken Casserole Recipe

Garnishes

The finishing touches can transform this casserole from delicious to downright irresistible. Top it with sliced jalapeños for heat, fresh cilantro for vibrant flavor, or a handful of black olives for a briny twist. A dollop of extra sour cream is always welcome for cooling down those spicy bites!

Side Dishes

This hearty Nacho Chicken Casserole Recipe pairs beautifully with a crisp green salad, a scoop of Mexican rice, or sweet corn on the cob. For bigger gatherings, offer a slice of cornbread or a bowl of refried beans on the side to complete your Tex-Mex spread.

Creative Ways to Present

While dishing up straight from the pan works perfectly, you can get playful by scooping the casserole into edible tortilla bowls or serving it over a bed of shredded lettuce. For parties, cut it into squares and top each piece with a different garnish for a colorful, customizable platter.

Make Ahead and Storage

Storing Leftovers

Got extras? Simply cover the cooled casserole tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days—just long enough to enjoy a speedy, delicious lunch or dinner later on.

Freezing

This Nacho Chicken Casserole Recipe is freezer-friendly, making it a lifesaver for meal prep lovers. Wrap the entire dish or individual portions well with both plastic wrap and foil, and freeze for up to two months. Before freezing, wait for it to cool completely to avoid extra moisture and ice crystals.

Reheating

To reheat from the fridge, cover with foil and warm in a 350°F oven for about 20 minutes, or until hot throughout. If frozen, thaw overnight in the fridge first for the best texture. Quick single servings can be microwaved, just be sure to cover and heat at medium power so everything heats evenly without drying out the chips.

FAQs

Can I use a different type Main Course

Absolutely! Try cooked ground beef, shredded turkey, or even pulled pork for a fun twist. Just keep the portions about the same for best results.

What if I don’t have Mexican blend cheese?

No worries—use cheddar, Monterey Jack, or a mix of your favorites. Any good melting cheese will give you that irresistible stretch and gooey finish.

Is this casserole spicy?

It’s designed to have just a gentle kick, thanks to the tomatoes with green chiles and chili powder. For more heat, use spicier tomatoes or increase the jalapeños in the layers or as a garnish.

Can I make Nacho Chicken Casserole Recipe ahead of time?

Definitely! Assemble everything up to a day in advance, cover tightly, and refrigerate. When ready to bake, just add a few extra minutes to the bake time since it’s starting cold.

How do I keep the tortilla chips from getting soggy?

The chips will soften a bit (which is all part of the casserole charm), but to maintain more crunch, layer them right before baking and try to serve the casserole fresh out of the oven—delicious!

Final Thoughts

There’s something so special about gathering around a bubbling pan of Nacho Chicken Casserole Recipe—it’s fast, flavorful, and endlessly customizable. I hope you’ll give this cheesy, craveable dish a try and share it with those you love. Let me know how your family enjoys it, and don’t forget the extra napkins for all that gooey goodness!

Nacho Chicken Casserole Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Nacho Chicken Casserole is a delicious Tex-Mex inspired dish that combines tender shredded chicken, creamy soup, tangy diced tomatoes, and gooey cheese, all layered with crunchy tortilla chips. It’s an easy and satisfying meal that the whole family will love.

Ingredients

Scale

Chicken Mixture:

3 cups cooked shredded chicken
1 can (10.5 ounces) cream of chicken soup
1/2 cup sour cream
1 can (10 ounces) diced tomatoes with green chiles, drained
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Layering:

3 cups crushed tortilla chips
2 cups shredded Mexican blend cheese
1/4 cup chopped green onions
Optional: sliced jalapeños, black olives, or chopped cilantro for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the chicken mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chiles, cumin, chili powder, garlic powder, and black pepper. Mix well.
Layer the casserole: Spread half of the crushed tortilla chips in the baking dish. Spoon half of the chicken mixture over the chips and sprinkle with 1 cup of cheese. Repeat the layers with the remaining chips, chicken mixture, and cheese.
Bake: Bake for 25–30 minutes until bubbly and cheese is melted and golden.
Serve: Let it rest for 5 minutes before serving. Top with green onions and optional garnishes.