Easy Chicken Taco Casserole (Ready in 30 Minutes!)

This easy Chicken Taco Casserole is like taco night without the mess; just layer, bake, and dig in! Juicy shredded chicken is tossed with creamy salsa verde sauce and stacked with beans, corn, cheese, and crispy chips. Dinner done in 30!

Southern comfort food made easy and shareable - that's what Grits and Pinecones is all about.

Why you'll love this recipe

• Dinner in 30 minutes - It’s one bowl, one pan, and a whole lot of happy.
• Family-friendly and make-ahead - Like this 30-minute recipe for chicken taco soup, baked ravioli, and baked chicken tacos, this easy chicken bake is perfect for busy weeknights or casual weekends.
• Comfort food, Southern style - Warm, hearty, and full of Tex-Mex flavor-just how we like it down here.
• Customizable to the max - Like my king ranch chicken casserole, make it mild or spicy, gluten-free or low-carb.
• Southern-tested and approved - This chicken taco casserole recipe has been passed around neighborhood potlucks more than once!

“I tested this easy taco bake casserole three ways before landing on this combo, it’s foolproof, freezer-friendly, and totally crave-worthy.” Sharon

Main ingredient notes and easy substitutions

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

• Shredded chicken: A rotisserie chicken is my go-to; it’s juicy, flavorful, and best of all, easy. You can also use grilled, baked, or make it yourself with my Dutch oven shredded chicken or roasted bone-in chicken breasts recipes.
• Salsa verde: Tangy and bright, this zesty green chili sauce is the secret to this casserole's kick. Store-bought is fine, but if you've got a few extra minutes, my homemade salsa verde made with fresh tomatillos takes the flavor to a whole new level.
• Tortilla chips: I like bakery-style or heat-and-serve tortilla chips, as they stay crisp and taste more authentic. You can also use Doritos or Fritos, as well as the restaurant-quality brands in the chip aisle.
• Mexican cheese blend: Pre-shredded works fine, and I use it all the time, but for the best melt factor, shred your own.
• Black beans and corn: Canned is great, just rinse and drain. If using frozen corn, thaw and drain well.
• Sour cream: Adds richness and creaminess; Greek yogurt is a good sub if you're feeling virtuous.

Recipe variations and twists

• Add rice: Layer in cooked rice with the chicken to bulk it up-perfect if you've got hungry teenagers at home.
• Low-carb version: Skip the chips and serve the creamy chicken filling over cauliflower rice.
• Veggie boost: Stir in sautéed bell peppers, zucchini, or spinach for added nutrients.
• Swap the protein: Try cooked ground beef or turkey instead of chicken for a taco-night twist.

How to make this Chicken Taco Casserole (step-by-step)

1. Prep the oven and pan: Preheat to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Step 2: Mix the filling: In a large bowl, combine the shredded chicken, salsa verde, sour cream, chili powder, cumin, garlic powder, salt, and pepper.

3. Step 3: Layer it up: Spread the chicken mixture evenly in the dish.

4. Step 4: Add the goodies: Layer on black beans, corn, and red onion.

5. Step 5: Cheese time: Sprinkle half the shredded cheese on top.

6. Step 6: Tortilla chips: Break the chips up just a bit and scatter them over the top. Add the rest of the cheese.

7. Step 7: Bake: Cover with foil and bake for 15 minutes. Uncover and bake another 5 minutes until bubbly and golden.

8. Garnish and serve: Top with chopped cilantro, pickled jalapeños, and green onions. Serve with lime wedges.

Pro tip: Let the casserole rest 5 minutes before serving; it holds its shape better.

What to serve with Chicken Taco Casserole

• Serve it with a slice of my spicy jalapeno cornbread, my simple Mexican chopped salad, or purple cabbage slaw to balance the richness.
• Scoop it up with tortilla chips for a more casual meal.
• Build a Taco Casserole Bar: Let everyone add their own toppings after baking; consider options like avocado slices or guacamole, sour cream, cotija cheese, fresh pico de gallo, or a DIY hot honey drizzle.

Recipe FAQs

Tips for perfect results every time

• Rinse and drain beans – too much liquid will make the casserole soggy.
• Drain the corn – If using frozen corn, ensure it is thawed and drained. If using canned corn, ensure it is well-drained.
• Don't over-crush the chips - You want texture, not crumbs.
• Bake covered first - This helps it heat through before crisping the top.
• Let it rest for 5 minutes - Just like lasagna, it holds together better after a short rest.

Craving more Tex-Mex comfort food? You might also enjoy:

Final thoughts and call to action

This easy Chicken Taco Casserole is one of those weeknight wonders that feels like a fiesta, without the mess of taco night. If you try it, leave a comment below and let me know how it turned out. I'd love to hear your favorite toppings or variations!

And hey, if you loved this recipe, would you mind sharing it with a friend or pinning it for later? You never know who else needs a dinnertime rescue tonight!