Layered Chicken Taco Casserole (Dump & Bake Crowd Pleasing Comfort food)
A cheesy, crispy, dump-and-bake Mexican chicken casserole ready in just 20 minutes — one dish, zero fuss, maximum flavour.
Print
Pin
Servings: 6 servings
Calories: 638kcal
INGREDIENTS
- 200 gm tortilla chips
- 2.5 cup shredded rotisserie chicken
- 1 cup sweet corn drained
- 1 medium sized bell pepper diced
- 1 medium sized red onion chopped
- 1 tablespoon Taco Seasoning
- 1 cup Mexican salsa
- 1 cup cream of chicken soup
- 1½ cup Colby Jack cheese shredded, for layers
- 1 cup cheddar cheese (for topping) shredded , for topping
- 1 teaspoon cooking spray for greasing
- 2 tablespoon Sour Cream for garnish
- Cilantro chopped, for garnish
INSTRUCTIONS
- Preheat your oven to 200°C (390°F). Lightly coat a 9x13-inch baking dish with 1 cooking spray (for greasing dish) so nothing sticks and every scoop comes out cleanly.
- Spread a thick, generous layer of 200 grams thick restaurant-style tortilla chips evenly across the bottom of your greased baking dish.
- Scatter half of the 2.5 cups shredded rotisserie chicken evenly over the chips — this acts as a barrier to keep the chips from going soggy. Then add half of the 1 cups sweet corn, drained and half of the 1 cups bell peppers, diced (any colour). Sprinkle over half of the Taco seasoning, dollop on half of the 1 cups Mexican salsa (mild, medium, or hot) and half of the 1 cups cream of chicken soup, then top with half of the 1.5 cups shredded Colby Jack cheese (for layers).
- Add another layer of 200 grams thick restaurant-style tortilla chips, then repeat with the remaining 2.5 cups shredded rotisserie chicken, 1 cups sweet corn, drained, 1 cups bell peppers, diced (any colour), 1 taco seasoning packet, 1 cups Mexican salsa (mild, medium, or hot), 1 cups cream of chicken soup, and 1.5 cups shredded Colby Jack cheese (for layers). Press everything down gently so it's compact and even.
- Spread all of the 1 cups shredded cheddar cheese (for topping) evenly over the top of the casserole in a thick, generous layer. Slide the dish into the preheated oven and bake for 10 minutes, or until the cheese is fully melted, bubbling, and turning golden brown.
- Remove from the oven and let the casserole rest for 2–3 minutes before scooping. This helps everything settle so you get neat, layered portions. Serve hot with your favourite toppings.
Video
Notes
🧀 Keep it crispy: Always layer chicken directly over the chips before adding salsa or soup — it acts as a moisture barrier and keeps the base crunchy.
🥗 Make it lighter: Use low-fat cream of chicken soup, low-sodium taco seasoning, and baked tortilla chips to reduce calories without sacrificing flavour.
❄️ Freezer tip: Don't freeze the assembled casserole — chips go mushy when thawed. Instead, freeze just the filling (chicken, corn, peppers, salsa, soup, seasoning) in a freezer-safe bag for up to 3 months. Thaw overnight, then layer with fresh chips and cheese and bake.
🕐 Make ahead: Prep the filling up to 2 days in advance and refrigerate. Assemble and bake when ready.
🌶️ Topping bar ideas: Sour cream, sliced jalapeños, diced avocado, fresh lime juice, chopped coriander (cilantro), or a drizzle of hot sauce.
🔄 Substitutions: No Colby Jack? Use Monterey Jack or mozzarella. No rotisserie chicken? Any cooked, shredded chicken works. Add black beans or diced tomatoes for extra bulk.
Nutrition
Nutrition Facts
Layered Chicken Taco Casserole (Dump & Bake Crowd Pleasing Comfort food)
Amount Per Serving
Calories 638
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Trans Fat 0.02g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 149mg50%
Sodium 1234mg54%
Potassium 613mg18%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 8g9%
Protein 44g88%
Vitamin A 1648IU33%
Vitamin C 29mg35%
Calcium 417mg42%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik