Chicken Taco Casserole

Chicken Taco Casserole Recipe

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Andrea Rosencrans


We always requested this dish from my dear mother-in-law. It's great for a family get-together or a pot luck.

★★★★★ 1 vote
2 Hr
45 Min


4 large
chicken breasts with ribs attached
2 can(s)
cream of chicken soup
2 can(s)
(4 oz. ea) chopped green chiles*
1 tsp
chili powder
1/4 tsp
ground sage
1 tsp
garlic powder
onions, finely chopped**
1 1/4 lb
colby-jack cheese, grated, divided
dozen corn tortillas, cut or torn in bite-sized pieces
salt and pepper for chicken breasts

How to Make Chicken Taco Casserole


  • 1Lightly salt and pepper chicken breasts and place in 9x13x2" baking pan. Cover with foil and bake at 350 degrees for 1-1/2 hours. Cool, reserving chicken juices.
  • 2In a large bowl, cut or tear chicken into bite-sized pieces. Add remainng ingredients, reserving 1 cup of the grated cheese to put on top. Mix well. Use juices from chicken to moisten ingredients, if needed.
  • 3Pour into a greased, 9x13x2" baking dish and bake at 350 degrees for 40 minutes or until bubbly. Remove from oven and sprinkle top with reserved cheese. Return to oven and cook until cheese is melted.
  • 4*If you like a lot of heat, add canned chopped jalapenos and additional spices to taste.

    **I don't like biting into onion chunks, so I use 1-1/2 T. dry, minced onion.

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About Chicken Taco Casserole

Regional Style: Mexican