Cheesy Chicken Taco Casserole (with veggies!)

This easy chicken taco casserole recipe only takes 30 minutes from start to finish and is loaded with all your favorite taco flavors in a shareable casserole-style meal. It’s packed with shredded chicken, onion, bell peppers, black beans, corn, salsa, rice, and plenty of cheese for a fun, quick, delicious family dinner!

 

Ingredients and Substitutions

Onion and Bell Pepper

Onion and bell pepper are my favorite veggies to add to this casserole. You can add red or yellow onion and any color of bell pepper you prefer.

Garlic

Fresh garlic cloves will give you the best flavor, but you can substitute 3/4 of a teaspoon of garlic powder in a pinch.

Chicken Taco Seasoning

Use my homemade chicken taco seasoning to make the absolute best chicken for this taco chicken casserole. You can also use my classic ground beef taco seasoning mix. Both are made with ground cumin, chili powder, garlic powder, black pepper, onion powder, dried oregano, paprika, and more and are so easy to make yourself!

Chicken Breast

I recommend using my slow cooker shredded chicken recipe or my instant pot shredded chicken recipe. You can also use a rotisserie chicken to shorten the prep time. Just mix it with some chicken taco seasoning and salsa. If you prefer a beef taco casserole recipe, you can use my seasoned ground beef taco meat recipe and use that ground beef mixture instead of the chicken.

Black Beans

Any brand of canned black beans will work just fine and there is no need to cook or prep them beforehand, just toss them in! You can also use pinto beans, kidney beans, or even refried beans instead.

Corn

Canned, drained, whole-kernel corn is best. I would not use creamed corn for this recipe. You could also use thawed frozen corn or fresh corn off the cob.

Green Chiles

Save yourself some prep time and use canned, diced green chiles. Be sure they are the mild green chiles and not the hot ones unless you like some serious heat! You could also sub with mild, canned, diced jalapenos instead.

Salsa

If you feel like making homemade, I’ve got two delicious salsa recipes: restaurant salsa and roasted tomato salsa. However, any of your favorite brands of salsa will work well too!

Rice

I use microwavable Mexican rice and add it in without heating it. You can use your favorite cooked rice for this recipe. Since we don’t bake the casserole for long, it won’t get overcooked. If you want this dish to be a bit lighter, you can skip the rice and it will still be delicious!

Shredded Cheese

I prefer Colby Jack or Monterey jack cheese for this recipe, but you can use shredded sharp cheddar, a mixture of cheeses, or a pre-shredded Mexican cheese blend. This recipe is a great way to use up whatever leftover cheese you’ve got in the fridge.

Instructions

Cook chicken breast as desired – *see note below for cooking options.

Saute onion and bell pepper for a few minutes. Add garlic, chicken taco seasoning, and a couple pinches of salt and pepper. Cook, stirring frequently for another minute.

Add salsa and stir well until it cleans the bottom of the pan. Depending on the water content of your salsa, you may need to add a splash of water. The salsa will deglaze the pan so you can scrape all those yummy bits off the bottom.

Add chicken, black beans, corn, green chiles, and the uncooked microwave pouch of rice (if using), to the pan along with a couple pinches of salt and pepper.

Mix until well combined.

Sprinkle 2 cups of shredded cheddar cheese over the casserole.

Bake for 10-15 minutes or until the chicken mixture is heated through and the cheese is melted.

Serve with tortilla chips, sour cream, lettuce, tomatoes, jalapenos, and green onions. Enjoy!

*Notes on Cooking the Chicken

These are my favorite ways to cook the chicken for this recipe:

• slow cooker shredded chicken recipe
• instant pot shredded chicken recipe
• shred rotisserie chicken and combine it with 2 tablespoons chicken taco seasoning and 1/2 a cup or more of salsa

Tips

• Drain the veggies! The main source of liquid for this recipe is in the salsa, so you’ll want to make sure both the beans and the corn are well-drained. Too much liquid will make everything soggy and will create a bit of a puddle.
• Serve with all your taco favorites! The great thing about this casserole is that you can garnish it just like regular tacos with sour cream, tortilla chips, lettuce, tomatoes, jalapenos, green onions, pico de gallo, black olives, sour cream (or plain Greek yogurt), guacamole, and more!

What Type of Dish is Best for Taco Casserole

• Large Skillet – I love to use my large saute pan for this recipe because it can go from the stovetop to the oven with no problem. However, if you don’t have an oven-safe skillet you can cook the ingredients in a pan and then transfer them to a baking dish.
• 9×13 Casserole Dish – This casserole will fit nicely into a 9×13 baking dish as well. Just cook the ingredients in a pan on the stove and then transfer them to the casserole dish, top with shredded cheese, and bake!
• (2) 8×8 Baking Pans – You can also divide this casserole into 2 small portions if you want to make a smaller meal for now and save one for later. This casserole freezes really well so for our family of three, this option works great for us!

Family Favorite Variations

Make it Creamy

Stir in a scoop of sour cream or cream cheese and transform this chicken taco bake into a delicious, creamy chicken casserole. If you’re feeling really cheesy, try stirring in a scoop of creamy homemade crock pot queso!

Make it Vegetarian

You can easily make this casserole vegetarian by omitting the chicken! You can replace it with an extra can of black beans or just leave it out altogether and the dish will still turn out delicious!

Add Your Favorite Protein

I love making this taco bake with chicken but you could totally make it with ground beef (I highly recommend using my easy taco meat recipe), ground turkey, ground chicken, or steak.

It’s the Best Chicken Taco Bake

It’s a great way to use up leftover chicken!

You can use my slow cooker shredded chicken or instant pot shredded chicken but this recipe also works great with leftover cilantro lime chicken or grilled chicken. Shredded rotisserie chicken is another great option if you’re short on time!

It doesn’t use condensed soup!

The best part about this casserole is that it’s made with all real ingredients so no high sodium condensed soup.

It’s everything you love about tacos in a casserole!

I love taking classics and translating them into easy-to-make, no-hassle casserole dishes. With a baking dish and all your favorite taco ingredients, you can have taco Tuesday without the extra prep and cleanup. The best part? You can tailor it to suit your family’s taste or use up whatever you’ve got in the fridge! 

What is the best kind of chicken to use in this taco casserole?

I recommend using my crock pot shredded chicken or instant pot shredded chicken for this chicken taco casserole recipe. The seasoned, shredded chicken mixes together easily with the other ingredients and is super easy to make. You can also combine my chicken taco seasoning with salsa and shredded rotisserie chicken or leftover grilled chicken breast if you want to save on prep time.

Does taco seasoning taste good on chicken?

Yes! Chicken tastes great when seasoned with taco seasoning and it makes it super easy to get delicious chicken that you can use in a variety of recipes like this taco casserole!

Make-Ahead Instructions

This casserole is fantastic for make-ahead meals! You can make it a day or even a week in advance and keep it in the refrigerator or even freeze it!

Storage Instructions

Store the casserole in an airtight container in the fridge or freezer. You can also cover the pan tightly with plastic wrap before popping it in the fridge.

Freezing Taco Casserole

To freeze this easy taco casserole recipe, you can either transfer the cooled casserole to smaller containers, freezer-safe bags, or an aluminum pan. Make sure it is wrapped and sealed tightly. Keep it in the freezer for up to three months. Thaw overnight in the fridge before reheating.

Reheating Taco Casserole

To reheat, simply add the casserole back into the oven at 375 degrees for about 20-25 minutes or until all the cheese is melted and the casserole is warmed through. You may need to add more cooking time to account for the cold casserole.

Try these chicken recipes next!

Print