Description
This Chicken Taco Casserole is a flavorful and easy weeknight dinner combining shredded chicken, seasoned black beans, diced vegetables, and melted cheddar cheese, baked to perfection and topped with fresh avocado, jalapeños, and crunchy tortilla chips for a delightful Tex-Mex twist.
Ingredients
Scale
Protein & Dairy
- 1 lb Chicken tenderloins (cooked and diced; chicken breast or rotisserie chicken also fine)
- 1 cup shredded Cheddar cheese
- 1 cup Sour cream
Vegetables & Canned Goods
- 1 can Black beans (14.5 oz, strained and rinsed)
- 1 can diced Tomatoes (14.5 oz)
- 1 small White onion (diced)
- 1 Red bell pepper (diced)
- 2 tbsp Green onions (diced)
- 1 Lime (juiced)
Seasonings
- ½ packet Taco seasoning
Other
- Cooking spray
- Sour cream (for serving)
- Avocado slices (for serving)
- Jalapeño slices (for serving)
- Tortilla chips (for serving)
- Salsa (for serving)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the casserole is assembled.
- Prepare the vegetables and beans: Strain and rinse the black beans thoroughly to remove excess sodium and liquid. Dice the white onion and red bell pepper finely using a vegetable chopper or knife for even cooking and texture.
- Mix the chicken filling: In a large mixing bowl, combine the cooked and shredded chicken tenderloins with sour cream, fresh lime juice, diced tomatoes, and taco seasoning. Stir everything together gently with a rubber spatula to evenly coat the chicken, then fold in half a cup of shredded cheddar cheese.
- Prepare the casserole base: Spray a 9×13 inch casserole dish with cooking spray to prevent sticking. Pour in the black beans, diced onions, and diced bell peppers, mixing them gently to form an even vegetable base layer.
- Assemble the casserole: Spread the chicken and sour cream mixture evenly over the black bean and vegetable base in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top and garnish with diced green onions.
- Bake the casserole: Place the dish in the preheated oven and bake for 28-30 minutes, or until the cheese is bubbly and golden brown, indicating the casserole is heated through and flavors melded.
- Serve with toppings: Remove from oven and let rest briefly. Serve portions topped with dollops of sour cream, fresh avocado slices, jalapeño slices for heat, and crumbled tortilla chips for crunch. Accompany with salsa if desired. Enjoy your hearty, flavorful chicken taco casserole!
Notes
- Leftover rotisserie chicken works great for this recipe to save preparation time.
- Adjust jalapeño slices according to your heat preference or omit for mild flavor.
- Use low-fat sour cream to reduce fat content if desired.
- Ensure to rinse canned black beans well to reduce sodium levels.
- This casserole can be prepared a day ahead and refrigerated before baking.
- For a spicier version, add an extra ¼ packet of taco seasoning or a pinch of chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: chicken taco casserole, easy weeknight dinner, Tex-Mex casserole, baked chicken casserole, taco seasoning recipe
