Chicken Taco Casserole


I have to apologize and say that I am sorry for being Hiatus the past week or so… I have been sick and life in general just caught up to me. Just when you thought you get ahead there is always things in life that get you down, but as the saying goes get right back up and try again and that is just what I have been doing. Anyway… Anyone who knows me personally knows that I am a Pinterest junkie. I was introduced to it by a VERY good friend of mine Aimee (I miss you Aimee!!!) and at first I was hesitant about it, but it has truly CHANGED MY LIFE!!!! I can practically find anything and there instead of searching the world wide web. So one day I was looking for something new to make for dinner and I came across this picture of a Chicken Taco Casserole and OMG it looked good! So, I clicked on it and it was from another blog called six sisters stuff, ( and they made me want to have another sister or maybe 5 more… LoL!

So I got the ingredients for this recipe and made it for dinner, and it literally knocked my husbands socks off and now he is asking me to make it at least 1 night a week, so I thought I would share it all with you. I did tweak the recipe a little bit. I actually added a can of corn to it, and some other things… BTW: everything that is italicized is my notes

Chicken Taco Casserole

1 (10 oz) bag tortilla chips (We also used the hint of Lime tortilla chips and it was REALLY Good too, my husband wants to make it with Doritos, but I told him we need to take baby steps haha!)
2 (10.75 oz) cans cream of chicken soup (I used 1 large can)
1 1/2 cups sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel) (We liked to use the mild seasoned cans to give it a little kick)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese (We used Colby Jack and it was AMAZING!)

My Recipe Tweaks

1 (14oz) Can of Corn

Fresh sliced Tomatoes and Chives (for Garnish before serving)

1 small can of olives


Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.

We prebaked the boneless, shinless, chicken breast (about 4-5 pieces) at 350 for 30 mins and once it was cool enough we shredded it.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.

Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread  half of the chicken mixture over the tortillas.  Top with 1 cup of  cheese.  Repeat layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.

This recipe is so yummy and a staple in our life! I promise you that it is a must try recipe and I hope y’all will enjoy it too! I know most of you are on pinterest, but for those of you who are not that is why I am here to bring out the stuff that I feel is “blog worthy” Pinterest is time consuming which is why I am only on it while I am anchored down and nursing my daughter to pass the time :).

Let me know how you like this recipe if you try it and I would love your feedback! Also the six sister blog is also worth checking out they are so awesome it is like each sister has a category and they all participate in the blog together!



Well Thanks for reading and remember God LOVES you and he is knocking at the door you just have to let him in!

BTW: the photo and recipe is from :

My Source: