Chicken Nacho Casserole with Tortilla Chips
A crowd-pleasing Tex-Mex casserole layering seasoned chicken, creamy soups, roasted tomatoes, and melted cheddar cheese with crushed tortilla chips. Comfort food meets nacho flavors for casual weeknight dinners or potlucks. The combination of cream soups and canned chiles creates an effortless, rich sauce without from-scratch preparation.
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 1 1-ounce packet Old El Paso Taco Seasoning
- 1 cup cream of chicken soup, canned
- 1 cup cheddar cheese soup, cannedcream of celery soup1:1alternative
note: reduce cheese topping by 2 ounces
- 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 rinsedpinto beans1:1legumeFull guide →
- ¼ cup fresh cilantro, chopped
- 6 cups tortilla chips, lightly crushed and divided
Instructions
- 1
Preheat oven to 350F.
- 2
Heat large skillet over medium-high heat.
- 3
Toss cubed chicken with olive oil, taco seasoning, salt, and pepper in a large bowl.
- 4
Cook chicken in skillet for approximately 7-10 minutes, flipping occasionally, until fully cooked through. Set aside.
- 5
In another large bowl, stir together cream of chicken soup, cheddar cheese soup, tomatoes, chiles, beans, cilantro, and three-quarters of the Mexican blend cheese.
- 6
Stir cooked chicken into soup mixture.
- 7
Layer one-third of crushed tortilla chips in bottom of casserole dish.
- 8
Top with half of chicken mixture.
- 9
Add another layer of chips, then remaining chicken mixture.
- 10
Top with final chip layer and remaining cheese.
- 11
Bake uncovered for 20-25 minutes until hot, bubbly, and melty.
Tips
Double the recipe and make two casseroles to avoid using partial cans of soup, which stretches ingredients efficiently for feeding larger groups.
Crush tortilla chips by hand to control texture; larger pieces provide better structural integrity than fine crumbs.
Prep the soup mixture while chicken cooks to streamline assembly and reduce total cooking time.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze after baking as creamy soups separate upon thawing.
Assemble casserole completely; cover and refrigerate up to 8 hours before baking. Add 5 minutes to bake time if starting from cold.
Serve hot directly from casserole dish. Garnish with additional cilantro or jalapeños if desired.
Common Mistakes
Skip flipping chicken to avoid undercooked interior and uneven seasoning distribution.
Don't fully cook chicken in skillet to prevent dry texture after second oven bake.
Avoid uncovered baking to prevent dried tortilla chips and overbrowned cheese top.
Substitutions
Dairy-Free Swaps
General Alternatives
note: reduce cheese topping by 2 ounces
FAQ
Can I use fresh chicken instead of canned soups?
Use 2 cups chicken broth mixed with 4 tablespoons flour and 2 tablespoons butter to create a basic sauce base. Add 1/2 cup sour cream for richness to replicate canned soup texture and mouthfeel.
What if I don't have Mexican blend cheese?
Substitute equal parts sharp cheddar and Monterey Jack combined, or use any melting cheese mix. Cotija adds authentic texture but may require extra liquid due to lower fat content.
How long does this casserole keep leftovers?
Refrigerate covered up to 3 days. Reheat covered at 325F for 15-20 minutes. Texture changes occur as chips absorb moisture; consume within 2 days for optimal crispness.