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Chicken Nacho Casserole - A Family Feast

Chicken Nacho Casserole

Yield: 8 servings 1x
Prep: 25 minutesCook: 20 minutesTotal: 45 minutes


1 pound (2 cups) cooked chicken meat – supermarket rotisserie chicken or a homemade roasted chicken

1 tablespoon taco seasoning mix

1 tablespoon olive oil

1 cup red onion, diced large

1 cup green bell pepper, diced large

1 15-ounce jar any brand salsa (a little more or less than 15 ounces is fine) – or homemade

1 14.5-ounce bag “party size” Doritos nacho-flavored chips

2 15.5-ounce jars queso, divided (about 4 cups of any brand) – or homemade

1 15-ounce can black beans, drained and rinsed

1 7-ounce can mild chopped green chiles, drained (you can choose spicier if you’d like)

8 ounces Monterey Jack cheese, shredded


Fresh tomatoes, diced

Fresh avocado, cubed

Fresh cilantro

Sour cream


Preheat oven to 375 degrees F.

Spray a 9x13x3-inch casserole dish with non-stick cooking pan spray.

Cut up cooked chicken into bite sized pieces and toss with the taco seasoning mix. Set aside.

In a large saute pan, heat olive oil over medium heat and add the diced onion and bell pepper and cook for five minutes until somewhat soft.

Add jarred salsa and heat to hot.

Add cooked seasoned chicken and heat to hot. Remove from heat.

Place one third of the chips on the bottom of the casserole dish.

Sprinkle on half of the chicken mixture.

Heat one jar of queso to hot. We microwaved the jar (without the cover of course). Drizzle half of the jar over the chicken mixture then sprinkle on one quarter of the beans and chiles.

Layer another third of the chips and add the rest of the chicken mixture, the rest of the single jar of queso and another quarter of the beans and chiles.

Top with the remaining chips, one quarter of beans and chiles and all of the Monterey jack cheese.

Bake for 15 minutes and top with the last of the beans and chiles.

Heat the remaining jar of queso and drizzle over each portion. Then serve with chopped tomatoes, cut up avocado, fresh cilantro and sour cream.

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This recipe is very forgiving and you can use more or less of each ingredient or swap in some others. Just try to keep a similar proportion of wet and dry to what we have listed.

© Author: Martha and Jack Pesa
Cuisine: Tex-Mex Method: baked