Casseroles have become one of my favorite meals, especially once the weather gets a little cooler. Easy to make, comforting and cozy, and absolutely delicious. And this chicken taco casserole recipe hits all of that and more!
This taco chicken casserole might be one of the easiest casserole recipes I’ve shared to date. We are taking your favorite taco flavors and simply mixing them all up and baking. Then it’s topped with melty cheese and crushed tortilla chips for a little crunch. Talk about perfection. And of course, the best part, all of the toppings and sides you can serve with it.
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It’s hearty and comforting, full of flavor, and something the entire family will love. You can totally enjoy it as is and keep it low-carb, but we love serving it with some rice or stuffing it into tortillas.
Why we love this easy chicken taco casserole recipe
- made from 9 simple ingredients!
- dump, mix, and bake – simply mix all your ingredients together and bake.
- packed with protein and fiber – each piece has 35 grams of protein and 7 grams of fiber!
- healthy casserole recipe – no canned or condensed soups. We are using a mix of greek yogurt and salsa instead!
- great for meal prep – the leftovers save great, and it works well for meal prep.
Are casseroles healthy?
Casseroles can be a great, healthy meal. But, since their ingredients can be so varied, it will depend on how they are made and what is in them. When making or looking for a healthy casserole recipe, look for one with protein, a decent amount of vegetables, some carbs, and healthy fats. That way, you will have a well-balanced meal.
Ingredients
- shredded chicken
- black beans
- bell pepper
- frozen corn
- salsa – any kind you like will work, you just don’t want it to be super thick. I used salsa verde.
- plain Greek yogurt
- shredded cheddar cheese
- taco seasoning
- tortilla chips – for crushing and topping for some crunch!
- salt and pepper
- oil, for greasing
- for topping – shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, cilantro…
How to make chicken taco casserole
- Preheat oven to 375 degrees and grease a 9×13 baking dish.
- Make your chicken mixture. Add chicken, beans, peppers, corn, salsa, greek yogurt, taco seasoning, salt, and pepper to your casserole dish or a large bowl and stir well to combine. Spread the mixture out evenly in your pan.
- Bake casserole. Cover with aluminum foil and bake for 30 minutes until veggies are softened. Remove from oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Crush tortilla chips and sprinkle on top.
- Enjoy! Top with shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, and cilantro if desired, and enjoy!
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. My go-to way recently is the Instant Pot, but you can also make it in the slow cooker or on the stovetop.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let pressure release naturally, or turn the valve to venting for quick pressure release. Remove and add to a bowl, and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl, and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl, and shred with 2 forks.
What to serve with taco casserole
My favorite thing about this taco casserole is all the sides and toppings you can serve it with! These are some of my favorites:
- rice – white rice, Mexican rice, or cauliflower rice
- flour or corn tortillas
- tortilla chips
- shredded lettuce
- diced tomatoes
- pico de gallo
- avocado or guacamole
- sour cream or greek yogurt
- fresh cilantro
- hot sauce
Meal prep taco casserole
This chicken taco bake is great for meal prep. It should last in the fridge for 4-5 days. If needed, you can make the mixture ahead of time and then bake it the next day.
Storage and reheating
- refrigerator – store leftovers in an airtight container for up to 4-5 days. The chips will be a little soggy the longer it sits.
- freezer – this recipe would be perfect to freeze. I recommend leaving off the chips and then adding them after you reheat it. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer.
- reheating – reheat it in the microwave or in a large skillet on the stove until warmed through.
Substitutions and additions
- shredded chicken – I used chicken breasts, but chicken thighs will also work. Thighs will add a little more fat to the recipe. Store-bought rotisserie chicken will also work.
- black beans – kidney or pinto beans will work the same.
- frozen corn – leave it out if you don’t like corn.
- salsa – red or green will work. Use your favorite kind! You just want it to be a little runny as it helps keep it moist.
- plain greek yogurt – mayo will work instead of greek yogurt. This will add some more fat to the recipe.
- taco seasoning – you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne pepper.
- shredded cheddar cheese – most kinds of cheese will work. Pepper jack, monterey jack, colby jack, or a Mexican blend cheese would work great.
Here are some additions:
- vegetables – the more veggies the merrier! Onion, zucchini, or mushrooms, which would all work well.
- green chiles – for a little spice.
More healthy casserole recipes
- chicken fajita casserole
- chili spaghetti squash casserole
- beef burrito casserole
- buffalo chicken casserole with rice
- jalapeno popper chicken casserole
- healthy chicken broccoli rice casserole
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Taco Casserole
equipment
ingredients
- 4 packed cups shredded chicken (1 pound)
- 1 15-ounce can black beans, drained and rinsed
- 3 cups diced bell peppers (360 grams)
- 1 cup frozen corn (120 grams)
- 1 cup plain greek yogurt (8 ounces – I use full-fat for more flavor)
- 3/4 cup salsa (see notes)
- 2 tablespoons taco seasoning
- 1 cup shredded cheese (2 ounces)
- 1 packed cup tortilla chips (1 ounce)
- salt and pepper, to taste
- oil, for greasing
- for topping – shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, cilantro…
- for servings – tortilla chips, tortillas, rice…
instructions
- Preheat oven to 375 degrees and grease a 9×13 baking dish.
- Make your chicken mixture. Add chicken, beans, peppers, corn, salsa, greek yogurt, taco seasoning, salt, and pepper to your casserole dish or a large bowl and stir well to combine. Spread the mixture out evenly in your pan.
- Bake casserole. Cover with aluminum foil and bake for 30 minutes until veggies are softened. Remove from oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Crush tortilla chips and sprinkle on top.
- Enjoy! Top with shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, and cilantro if desired, and enjoy!
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notes
- any kind of salsa should work, but if yours is super thick, you may need more, as it helps keep it moist
- nutrition facts do not include any additional toppings (lettuce, tomato, avocado…), but does include the tortilla chips
nutrition
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I am eating a high protein low cal diet while taking care of my parents. They loved this and didn’t even know it was “healthy.”
I entered my ingredients in Cronometer and got 374 kcal and 41g protein. Even better! Thanks!
So glad it was a hit with everyone! The nutrition breakdown will definitely depend on what brands you are using and what not. Thanks for trying it Lou!
So easy to put together, filling and really lots of flavor. Perfect meal prep meal!
Glad you enjoyed it, Pamela!! Thanks for trying it!
We loved this recipe! So simple to throw together and filled with protein and fiber! New staple dish!
Happy to hear it – thanks, Nicolle!
Looks sooo good!!Could I use ground chicken, it’s what I have on hand?
Hey Catrina! I haven’t tried that, but I think it would work well! Just drain off any excess grease so it doesn’t get too watery. It might not add as much volume as the shredded chicken too.
I’ve made this several times with both instapot and rotisserie shredded chicken and it was a hit both ways. Super easy to prepare and incredibly filling in the best possible way when I pair it with salad mix or rice. It feels like an easier and more convenient way to make a burrito bowl for meal prep!
Glad it has worked so well with the different kinds of chicken. Thanks for trying it Molly!
Merry Christmas Everyone…
So, was watching a video of a guy with a beard(bad with names,sorry) remaking your recipe claiming that you Miss Kelly are his new best friend, lol..Anywho, I clicked on the link he provided in his comment section, and scrolled down this recipe page and found this comment..Although the comment is nice, I found the name and date it was posted intriguingly quinky..The reason say that is for my name is Molly and my birthday is March 6th(many moons ago)…With all that being said, wanted to reply saying thank you and have a Blessed and Merry Christmas Miss Molly and Miss Kelly…
Yes, he made the recipe on Facebook! Hope you enjoy it!
Really good! I did the chicken on the stovetop and it was quick (save the stock for rice!) I’ll add some chopped sweet potatoes(or chayote), there was definitely enough liquid to cook them up in. Jalapenos would be great too. I’m also going to try a tomato salsa or even tomato sauce with it next time to make it thicker(I had tomatillo the first). A remake for sure!
Love all those additional ideas! So glad you enjoyed it Sofia and thanks for trying it!
So good! I made the shredded chicken in my Instantpot and then tossed the whole thing together in less than 10 minutes. It was a hit for dinner and we had enough for 2 lunches even though we went back for seconds!
This will be on regular rotation! You could sneak in more veg too- like shredded or chopped zucchini.
So glad it was such a hit! And yes for sure on the more veggies! Thanks for trying it, Jenn!
Super easy to make and is really good.
Glad you enjoyed it, Micaela!