Super Easy Chicken Nacho Casserole

By Becky Hardin

Updated May 12, 2025

chicken nacho casserole pinterest image - 4

Nacho Casserole—does that sound like a dream or what? This Chicken Nacho Casserole is our favorite Mexican weeknight meal! Throw it together, bake it, and enjoy this easy, cheesy, spicy Tex Mex casserole in just minutes!

Chicken nacho casserole in a casserole dish with a bowl of chicken nachos next to it and a bowl of sour cream. - 5

5-Star Review

“The easiest fastest delicious meal ever. Yummy to my tummy😉” -Charla

Chicken Nacho Casserole

If you’re a nacho fan like me, you’ll love them in casserole form in this super easy Chicken Nacho Casserole. I’ve always had a soft spot for casseroles because they’re simple, quick, and usually loaded with cheese.

This easy Tex Mex Casserole is a total crowd-pleaser—layered with crunchy tortilla chips, spiced chicken, melty cheese, green chiles, and more. It bakes up hot, bubbly, and full of bold flavor!

Ingredients1x2x3x

▢ 4 boneless skinless chicken breasts cubed
▢ 1 tablespoon olive oil
▢ salt and pepper to taste
▢ 1 1 ounce packet Old El Paso Taco Seasoning or homemade
▢ 1 cup cream of chicken soup
▢ 1 cup cheddar cheese soup from a can
▢ 1 10 ounce can Rotel tomatoes
▢ 1 4.5 ounce can Old El Paso chopped green chiles
▢ 16 ounces Mexican blend cheese divided
▢ 1 15 ounce can black beans drained and rinsed
▢ ¼ cup fresh cilantro chopped
▢ 6 cups tortilla chips store bought or homemade, lightly crushed and divided

Instructions

Preheat oven to 350°F
Heat a large skillet over medium/high heat.
In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and salt and pepper to taste. 4 boneless skinless chicken breasts, 1 tablespoon olive oil, salt and pepper to taste, 1 1 ounce packet Old El Paso Taco Seasoning
Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip chicken as it cooks. Set aside.
In another large bowl, stir together the soups, tomatoes, chiles, beans, cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken. 1 cup cream of chicken soup, 1 cup cheddar cheese soup, 1 10 ounce can Rotel tomatoes, 1 4.5 ounce can Old El Paso chopped green chiles, 16 ounces Mexican blend cheese, 1 15 ounce can black beans, ¼ cup fresh cilantro
Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture. 6 cups tortilla chips
Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.
Bake uncovered for 20-25 minutes or until hot, bubbly, and melty and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Chicken Nacho Casserole Step by Step

Get the oven going: Preheat oven to 350F.

Preheat a skillet : Heat a large skillet over medium/high heat.

Season the chicken: In a large bowl, toss the 4 cubed boneless chicken breasts in 1 tablespoon olive oil, 1 ounce taco seasoning, and salt and pepper to taste.

Cook the chicken : Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip the chicken as it cooks. Set aside.

Combine the other ingredients : In another large bowl, stir together the 1 cup cream of chicken soup, 1 cup cheddar cheese soup, 1 10 ounce can of Rotel tomatoes, 1 4.5 ounce can Old El Paso chopped chiles, 1 15 ounce can black beans, 1/4 cup fresh cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken.

Prepare the first layer of the casserole : Start by placing 1/3 of the 6 cups of crushed tortilla chips in the bottom of your casserole dish. Then top with ½ the chicken mixture.

Prepare the second layer : Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.

Bake and serve: Bake uncovered for 20-25 minutes or until hot, bubbly, and melty and enjoy!

Chicken Nacho casserole topped with tomatoes, limes and chilis in a blue serving dish. - 6

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven so chips can crisp up, though they may not be as crunchy as when you first served the casserole. I don’t recommend preparing this dish in advance or freezing it as you won’t get the same crispy texture when made fresh.

Chicken Nacho casserole in a large baking dish topped with tomatoes, limes, jalapenos, with a wooden serving spoon. - 7

Serving Suggestions

A meal in itself, this nacho cheese casserole does beg for a few Mexican-inspired dips like guacamole and salsa . You can also serve it with a side of cilantro lime rice and don’t forget the churros for dessert.

more tex mex recipes to try!

This STUFFED PEPPERS RECIPE is our go-to easy dinner recipe. These Cheesy Enchilada Stuffed Peppers are loaded with beef, green chiles, onions, enchilada sauce, and so much cheese! You won't believe how easy these are and how much your entire family will love them. - 8

Mexican Stuffed Peppers

Mexican Mac and Cheese

Frito Pie Casserole is an easy recipe with all the best Tex Mex flavors! Layer up the corn chips, beef, cheese, and more in a delicious dish that's perfect for weeknight dinners. Everyone will LOVE this Frito Pie recipe! - 12

Frito Pie Casserole Recipe

grilled chicken nachos with mexican and bbq versions - 14

grilled chicken nachos with mexican and bbq versions - 15

Grilled Chicken Nachos (BBQ Chicken Nachos & Mexican Nachos)

(Super Easy) Chicken Nacho Casserole Recipe

Ingredients

4 boneless skinless chicken breasts cubed
1 tablespoon olive oil
salt and pepper to taste
1 1 ounce packet Old El Paso Taco Seasoning or homemade
1 cup cream of chicken soup
1 cup cheddar cheese soup from a can
1 10 ounce can Rotel tomatoes
1 4.5 ounce can Old El Paso chopped green chiles
16 ounces Mexican blend cheese divided
1 15 ounce can black beans drained and rinsed
¼ cup fresh cilantro chopped
6 cups tortilla chips store bought or homemade, lightly crushed and divided

Instructions

Preheat oven to 350°F
Heat a large skillet over medium/high heat.
In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and salt and pepper to taste. 4 boneless skinless chicken breasts, 1 tablespoon olive oil, salt and pepper to taste, 1 1 ounce packet Old El Paso Taco Seasoning
Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip chicken as it cooks. Set aside.
In another large bowl, stir together the soups, tomatoes, chiles, beans, cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken. 1 cup cream of chicken soup, 1 cup cheddar cheese soup, 1 10 ounce can Rotel tomatoes, 1 4.5 ounce can Old El Paso chopped green chiles, 16 ounces Mexican blend cheese, 1 15 ounce can black beans, ¼ cup fresh cilantro
Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture. 6 cups tortilla chips
Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.
Bake uncovered for 20-25 minutes or until hot, bubbly, and melty and enjoy!

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

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What to Buy at the Grocery Store

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