Chicken taco casserole dish (Printable Version)

Savory layers of chicken, black beans, salsa, and cheese baked with crunchy tortilla chips.

# What You'll Need:

→ Base ingredients

01 - 20.1 ounces cream of chicken soup
02 - 1 cup chunky-style salsa (e.g., PACE Mild)
03 - 4 ounces diced green chilies
04 - 0.5 cup sour cream
05 - 0.85 ounce chicken taco seasoning (e.g., Old El Paso)

→ Proteins and legumes

06 - 3 cups shredded white meat chicken
07 - 15 ounces seasoned black beans, drained (e.g., Bush’s)

→ Toppings

08 - 3 cups crushed tortilla chips
09 - 2.5 cups shredded Colby jack cheese
10 - 1 cup shredded Monterey jack cheese

→ Garnish (optional)

11 - Fresh cilantro, chopped

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray.
02 - In a large bowl, mix cream of chicken soup, salsa, diced green chilies, sour cream, and chicken taco seasoning until well combined.
03 - Add shredded chicken and drained seasoned black beans to the mixture. Stir thoroughly to combine.
04 - Spread half of the chicken and bean mixture evenly in the prepared baking dish.
05 - Sprinkle 2.5 cups of crushed tortilla chips evenly over the first filling layer.
06 - Spread the remaining chicken and bean mixture over the tortilla chips layer.
07 - Evenly distribute shredded Colby jack cheese, Monterey jack cheese, and the remaining 0.5 cup of crushed tortilla chips on top.
08 - Bake uncovered for 30 minutes or until the cheese is bubbly and slightly golden.
09 - Sprinkle chopped fresh cilantro over the casserole before serving.

# Additional Notes:

01 - Using seasoned black beans adds depth of flavor without needing extra spices.

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