EASY Chicken Taco Casserole
A quick, layered casserole with shredded chicken, refried beans, salsa, cheese, and crunchy tortilla chips for an easy weeknight dinner.
Equipment
- Large Mixing Bowl
- 2-quart casserole dish
- Measuring cups and spoons
- Spatula or spoon
- Oven
Ingredients
- 4 cups shredded chicken
- 2 cups salsa
- 2 tbsp taco seasoning
- 16 oz refried beans about 1 can
- 6 oz cheddar cheese, shredded
- 1 cup tortilla chips, crushed
- 2 cups lettuce, shredded
- 1/2 cup pico de gallo
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine 4 cups shredded chicken, 2 cups salsa, and 2 tbsp taco seasoning; stir until the chicken is evenly coated.
- Spread 16 oz refried beans evenly in the bottom of a 2‑quart casserole dish.
- Top the beans with the chicken mixture, spreading it evenly, then sprinkle 6 oz shredded cheddar cheese over the top.
- Bake at 350°F for 20–25 minutes, until the casserole is heated through and the cheese is melted.
- Remove from the oven and top with 1 cup crushed tortilla chips, 2 cups shredded lettuce, 1/2 cup pico de gallo, and 1/4 cup sour cream.
- Serve immediately.
Notes
- For extra crispy chips, add them after the cheese has melted and return to the oven for the remaining time.