I stole this recipe for Chicken Taco Casserole Recipe from a cookbook called 12 Days of Christmas with Six Sisters’ Stuff: 144 Ideas for Traditions, Homemade Gifts, Recipes and More. This casserole is so easy to make, it’s perfect for a weeknight meal. Chicken breasts are cooked and shredded. Then cream of chicken soup, sour cream, diced tomatoes with chiles, black beans and taco seasoning are mixed together with the chicken. Next tortilla chips are crushed and placed in a baking dish. Half of the chicken mixture is spread on top of the chips and cheddar cheese is sprinkled on top. Then the layers are repeated. The casserole is baked until bubbly.  This casserole is so good; some people might not believe you made it in such a short time.

The ingredients for this recipe are: 2 cans (10.75 oz each) cream of chicken soup, 1 ½ cups sour cream, 14 oz can diced tomatoes with green chiles (Ro*tel), 15 oz black beans, 1 oz taco seasoning packet, 4 boneless, skinless chicken breasts, 13 oz bag tortillas chips and 2 cups shredded cheddar cheese

Cook the chicken in a skillet and shred.

Then in a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans and taco seasoning.

Mix together and add shredded chicken.

Preheat oven to 350 F. Lightly grease 9×13 inch pan. Crush chips and spread half of them on the bottom of the pan. Then spread half of the chicken mixture over the tortillas.

Top with 1 cup of cheese. Next repeat the layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.

Then scoop out and serve.

If you liked the recipe for Chicken Taco Casserole Recipe then you can try Chicken Tamale Bake, Beef Enchiladas, King Ranch Chicken or Easy Chicken Tamale Pie.

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Chicken Taco Casserole Recipe

This casserole is so easy to make, it’s perfect for a weeknight meal. Chicken breasts are cooked and shredded. Then cream of chicken soup, sour cream, diced tomatoes with chiles, black beans and taco seasoning are mixed together with the chicken. Next tortilla chips are crushed and placed in a baking dish. Half of the chicken mixture is spread on top of the chips and cheddar cheese is sprinkled on top. Then the layers are repeated. The casserole is baked until bubbly.

Prep Time 15 minutes

Cook Time 30 minutes

Servings 10 people

Ingredients

• 2 cans (10.75 oz) each cream of chicken soup
• 1 ½ cups sour cream
• 14 oz can diced tomatoes with green chiles Ro*tel
• 15 oz black beans drained and rinsed
• 1 oz taco seasoning packet
• 4 boneless, skinless chicken breasts, cooked and shredded
• 13 oz bag tortillas chips
• 2 cups shredded cheddar cheese divided

Instructions

1. Preheat oven to 350 F.
2. Lightly grease 9×13 inch pan.
3. In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
4. Crush chips and spread half of them on the bottom of the pan.
5. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese.
6. Repeat layers.
7. Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe Notes

Top with sour cream, salsa or guacamole.