If you’re craving comfort food that brings everyone to the table, Nacho Chicken Casserole is your answer. This inviting Tex-Mex dish layers tender chicken, creamy sauce, bold spices, melty cheddar, and crisp tortilla chips into one bubbly, irresistible bake. The flavors are bright, the texture is fantastic, and best of all, it’s so easy to throw together whether you’re feeding a family or a crowd. Nacho Chicken Casserole is the kind of meal that makes weeknights feel cozy and festive all at once—your next go-to favorite!
Ingredients You’ll Need
Every ingredient in Nacho Chicken Casserole has a delicious role to play, contributing its own punch of flavor, creamy goodness, or satisfying crunch. Gather these simple staples, and you’ll be amazed how they transform into restaurant-worthy comfort food.
- Shredded Chicken (3 cups): Rotisserie chicken works wonders here for speed, but any cooked, shredded chicken delivers those hearty bites.
- Olive Oil (1 tbsp): Sautéing veggies in olive oil unlocks maximum flavor and keeps things from sticking.
- Onion (1 small, diced): Adds a mild sweetness and depth to every forkful.
- Bell Pepper (1, diced): For color, crunch, and that signature Tex-Mex flavor.
- Cumin (1 tsp): This spice brings a warm, earthy undertone that ties the whole casserole together.
- Chili Powder (1 tsp): A gentle kick—just right for a nacho-inspired casserole.
- Garlic Powder (½ tsp): A subtle garlicky backdrop you don’t want to skip!
- Diced Tomatoes with Green Chilies (1 can, 10 oz, drained): Boosts freshness and just a hint of heat.
- Cream of Chicken Soup (1 can, 10 oz): Brings the creamy, rich body that makes this casserole extra comforting.
- Sour Cream (1 cup): Adds cool tang and smoothness to the filling.
- Cheddar Cheese (2 cups, shredded, divided): Melts into ooey-gooey perfection throughout and on top!
- Tortilla Chips (4 cups, slightly crushed): The secret crunch that makes Nacho Chicken Casserole unforgettable.
- Salt and Pepper: Adjust to taste, just enough to brighten up the other flavors.
- Sliced Green Onions & Chopped Cilantro (optional): For an extra pop of color and fresh finish.
How to Make Nacho Chicken Casserole
Step 1: Sauté the Veggies
Start by preheating your oven to 350°F. Grab a large skillet and heat the olive oil over medium heat. Toss in your diced onion and bell pepper and saute until they’re soft and fragrant, about 4 to 5 minutes. You’ll know they’re ready when the kitchen smells amazing and the veggies look a little golden around the edges.
Step 2: Add Spice
Sprinkle on the cumin, chili powder, garlic powder, plus a generous pinch of salt and pepper. Stir them into the softened veggies. The spices will bloom in the warm oil, releasing their aroma and making the base of your casserole come alive with flavor.
Step 3: Mix Everything Together
In a spacious mixing bowl, combine your cooked shredded chicken, the sautéed vegetables, drained diced tomatoes with green chilies, cream of chicken soup, sour cream, and 1 cup of the shredded cheddar cheese. Gently fold in 3 cups of the slightly crushed tortilla chips to keep them from breaking down too much. The mixture should be rich and just a little bit chunky.
Step 4: Layer in the Baking Dish
Coat a 9×13-inch baking dish lightly with oil or nonstick spray. Spread the chicken mixture evenly in the dish, smoothing it out into a thick, even layer.
Step 5: Finish with Nacho Goodness
Scatter the remaining 1 cup of crushed tortilla chips over the top, then blanket with the last 1 cup of shredded cheddar cheese. This creates that irresistible crisp-cheesy topping everyone loves about Nacho Chicken Casserole.
Step 6: Bake to Bubbling Perfection
Slide your casserole, uncovered, into the oven and bake for 25 to 30 minutes. The cheese on top will melt beautifully and the filling will be bubbling. Let the casserole sit for at least 5 minutes out of the oven—this helps everything set so you get gorgeous, cheesy slices!
How to Serve Nacho Chicken Casserole
Garnishes
The finishing touches make a difference! Sprinkle on sliced green onions and freshly chopped cilantro for a burst of color and a hit of fresh flavor. For extra zing, a few jalapeño slices never hurt, or add a dollop of sour cream or salsa to each plate.
Side Dishes
Nacho Chicken Casserole is a flavor-packed centerpiece, but it shines even brighter with simple sides. Serve it with a crisp green salad tossed in lime vinaigrette, some black beans, or a quick homemade guacamole. Even basic steamed corn or a side of Mexican rice works beautifully.
Creative Ways to Present
If you’re hosting game night or a potluck, spoon portions into single-serve ramekins or mini skillets for a fun twist. For casual gatherings, try scooping the casserole onto extra tortilla chips, nacho-style. And if you like a burrito vibe, wrap leftovers in a tortilla with lettuce and salsa!
Make Ahead and Storage
Storing Leftovers
Leftover Nacho Chicken Casserole keeps wonderfully. Once it cools, transfer portions to an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight—some say it’s even better the second day!
Freezing
To freeze, let the casserole cool completely, then cover the whole dish tightly with plastic wrap and foil, or portion it out into freezer-safe containers. It keeps its flavor and texture for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight.
Reheating
For best results, reheat Nacho Chicken Casserole in the oven at 350°F until hot and bubbly—about 20 minutes if reheating a whole dish. Individual portions can be microwaved in short bursts, but the oven helps restore that signature crispiness to the topping.
FAQs
Can I use pre-cooked chicken for Nacho Chicken Casserole?
Absolutely! Rotisserie chicken or any cooked, shredded chicken makes this recipe even faster, saving you time without sacrificing flavor or texture.
Are there ways to add more vegetables?
Definitely—feel free to mix in black beans, corn, or even zucchini for extra color and nutrition. Just be sure to drain any added veggies well to avoid excess moisture.
How do I keep the tortilla chips crispy on top?
Bake the casserole uncovered and serve immediately after resting to enjoy that golden, crunchy topping. If reheating, pop under the broiler for a minute or two to refresh the crispness.
Is Nacho Chicken Casserole spicy?
This casserole is family-friendly with just a gentle warmth from the chili powder and green chilies. You can always scale the spice up or down by adjusting the seasoning or using mild or hot diced chilies.
Can I make this casserole ahead of time?
Yes! Prepare the filling up to a day ahead and keep it covered in the fridge. When ready to bake, add the final layer of chips and cheese to ensure they stay crisp and melty, then bake as directed.
Final Thoughts
If you love a vibrant, easy dinner that wows every time, Nacho Chicken Casserole is one recipe you’ll come back to again and again. It’s a true crowd-pleaser with its bold flavors, comforting textures, and that irresistible cheesy-nacho finish. Give it a try soon—you might just discover your new favorite casserole!
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Nacho Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Nacho Chicken Casserole is a Tex-Mex inspired dish that combines tender shredded chicken with a creamy and cheesy sauce, all baked to perfection with a crunchy tortilla chip topping. It’s a comforting and flavorful meal the whole family will love.
Ingredients
Shredded Chicken Mixture:
3 cups cooked shredded chicken, 1 tablespoon olive oil, 1 small onion (diced), 1 bell pepper (diced), 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, 1 can (10 oz) diced tomatoes with green chilies (drained), 1 can (10 oz) cream of chicken soup, 1 cup sour cream,
Additional Ingredients:
2 cups shredded cheddar cheese (divided), 4 cups tortilla chips (slightly crushed), salt and pepper to taste, sliced green onions and chopped cilantro for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat and sauté the diced onion and bell pepper until soft, about 4–5 minutes. Add the cumin, chili powder, garlic powder, salt, and pepper, and stir to combine.
- Combine ingredients: In a large mixing bowl, combine the cooked shredded chicken, sautéed vegetables, diced tomatoes with green chilies, cream of chicken soup, sour cream, and 1 cup of cheddar cheese. Gently fold in 3 cups of the crushed tortilla chips.
- Assemble and bake: Spread the mixture evenly into a greased 9×13-inch baking dish. Top with the remaining 1 cup of crushed chips and 1 cup of cheddar cheese. Bake uncovered for 25–30 minutes or until hot and bubbly.
- Serve: Let sit for 5 minutes before serving. Garnish with green onions and cilantro if desired.
Notes
- You can substitute rotisserie chicken for convenience.
- Add black beans or corn for extra texture and flavor.
- Serve with salsa, guacamole, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
