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Taco casserole made with chicken covered with sour cream and green onion tops and ready to serve.
Review Recipe
4.67 from 9 votes

Chicken Taco Casserole

This chicken taco casserole is made with boneless skinless chicken breasts, crushed tortillas, green chilies, diced tomatoes, homemade taco seasoning, and smothered in cheese.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 662kcal


  • 3 boneless skinless chicken breasts
  • 4 oz diced green chilies
  • 10 oz diced tomatoes
  • 4 tbsp taco seasoning
  • 10.5 oz cream of chicken soup
  • 2 cups crushed tortilla chips
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • Preheat the oven to 400 degrees Fahrenheit and prepare the baking dish with non-stick cooking spray. 
  • Add the crushed tortilla chips to the bottom of the baking dish. 
  • Place the chicken on top of the chips and then cover the chicken with Taco Seasoning. (Find my favorite homemade taco seasoning here!) 
  •  Add the green chilies to the chicken then cover the dish with the soup. 
  • Add the diced tomatoes, and then cover with foil. Bake in the preheated oven for 30 minutes. 
  • Remove the foil for the dish. Then topping with shredded cheddar cheese and mozzarella cheese. Bake for an additional 10 minutes. 
  • Remove from the oven and top with sour cream and green onions.


Add toppings such as black olives, green chiles, and diced jalapenos for even more added flavor.
If you don't have boneless skinless chicken breasts, grab a premade Rotisserie chicken from the store. Cut the chicken into bite sized pieces (about 2 cups) and then make the casserole as instructed. Change the cooking temperature to 350 degrees Fahrenheit. 
Add more vegetables by adding in corn, black beans, and even small diced carrots.
Skip the crushed tortilla chips at the bottom of the casserole and substitute for small pieces of flour or corn tortillas.
I love to make this dish and save the leftovers for meal prepping I can use for lunches during the week


Calories: 662kcal | Carbohydrates: 49g | Protein: 50g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 1348mg | Potassium: 998mg | Fiber: 5g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 12mg | Calcium: 322mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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