Julie Clark
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Nacho Chicken Casserole
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Nacho chicken casserole…Your favorite cheesy potato casserole gets an upgrade with shredded chicken, nacho cheese soup and crushed tortilla chips.
I crazy love cheesy potatoes. Whether they are in a casserole, baked in the oven or served as an appetizer…just give me all.the.cheese. (And potatoes). This nacho chicken casserole with potatoes is no different!
This recipe takes classic hashbrown casserole and gives it a twist. We’ve added rotisserie chicken, nacho cheese soup and taco seasoning for a unique Mexican-inspired flair.
Ingredients Needed
Notes about key ingredients:
- Rotisserie chicken. We like using cooked chicken in recipes such as this one because they are easy, but also because seasoned chicken adds a flavor boost to the casserole. If you don’t have a rotisserie chicken, use canned chicken (well drained) or about 2 cups of cooked shredded chicken (or cubed chicken).
- Frozen potatoes. Frozen potatoes are just as good as raw potatoes, and they make casseroles so easy. You do not have to thaw the potatoes before adding them to this nacho chicken casserole
- Campbell’s Fiesta Nacho Cheese Soup. This gives a creamy base with a slightly spicy flavor.
- Taco seasoning. Use store bought or make homemade taco seasoning for all of your favorite Taco Tuesday recipes.
✨ See the recipe card below for all ingredients and amounts. ✨
How to Make Nacho Cheesy Potato Casserole
- Prepare. Preheat oven to 350ºF. Spray a 9 x 13-inch baking dish with cooking spray.
- Make the cheese sauce. Whisk together the melted butter, nacho cheese soup, sour cream, taco seasoning, salt and half of the cheddar cheese.
- Mix the ingredients. Place the frozen, cubed potatoes and the shredded chicken in a large bowl. Add the nacho cheese soup mixture to the potatoes and chicken and mix until well-combined.
- Assemble the casserole. Evenly spread the potato and chicken mixture into the prepared dish. Top the casserole with the remaining shredded cheddar cheese and crushed chips.
- Bake. Bake at 350ºF for 1 hour or until heated through.
Recipe Variations
There are countless ways you can make this nacho chicken casserole recipe your own. Here are a few ideas!
- Add diced jalapeño pepper or green chiles for a kick of spice.
- Instead of tortilla chips, use mini doritos for a nacho dorito casserole.
- Add 1 cup of cooked white rice or 1 cup of black beans to make the casserole go further. If you add many more ingredients, use two cans of nacho cheese soup so that it is still cheesy.
- For easy toppings, add diced tomatoes and sliced avocados. Or get fancy and make mango salsa.
Serve this nacho chicken casserole with one of our Mexican appetizers.
Can I make nacho chicken casserole in advance?
Yes. This nacho chicken casserole makes a great freezer meal.
Make this recipe in advance and store it in the freezer. Put the casserole together, but don’t add the tortilla chips and don’t bake the casserole. Wrap the casserole well and freeze for up to 3 months.
To cook the casserole, thaw in the fridge overnight, then top with tortilla chips and bake according to the recipe below. It may take an extra 20-30 minutes of baking.
Storage Instructions
Cover and refrigerate any leftover chicken nacho casserole for up to 3 days.
You can also freeze in an airtight container for up to 6 weeks.
Other Potato Casserole Recipes
- Egg Potato Casserole
- Cheesy Hashbrown Casserole
- Sage Rosemary Thyme Potatoes Au Gratin
- Christmas Cheesy Potatoes
- Cheesy Potatoes Recipe
- Irish Nachos
Have leftover chips? Make our beef nachos or firecracker chicken nachos.
Nacho Chicken Casserole
Nacho Chicken Casserole…cheesy potato casserole gets an upgrade with the addition of shredded chicken, nacho cheese soup and crushed tortilla chips.
Servings 8
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 32 ounces frozen cubed potatoes
- 1 rotisserie chicken (about 3 cups of cooked chicken)
- 4 tablespoons unsalted butter (melted)
- 10 ounces Campbell's Fiesta Nacho Cheese Soup** (1 can)
- 1 cup sour cream
- 2 teaspoons taco seasoning mix
- ½ teaspoon salt
- 8 ounces sharp cheddar cheese shredded, about 2 cups
- ½ cup crushed tortilla chips
- Salsa to serve
Instructions
- Preheat oven to 350ºF. Spray a 9 x 13-inch baking dish with cooking spray.
- Whisk together the melted butter, nacho cheese soup, sour cream, taco seasoning, salt and half of the cheddar cheese (1 cup cheese). 4 tablespoons unsalted butter, 10 ounces Campbell's Fiesta Nacho Cheese Soup**, 1 cup sour cream, 2 teaspoons taco seasoning mix, ½ teaspoon salt, 8 ounces sharp cheddar cheese
- Place the frozen, cubed potatoes and the shredded chicken in a large bowl. Add the nacho cheese soup mixture to the potatoes and chicken and mix until well-combined. 32 ounces frozen cubed potatoes, 1 rotisserie chicken
- Evenly spread the potato and chicken mixture into the prepared dish.
- Top the casserole with the remaining shredded cheddar cheese and crushed tortilla chips. ½ cup crushed tortilla chips
- Bake at 350ºF for 1 hour or until heated through.
- Serve the casserole immediately, topped with fresh tomato salsa.
Video
Notes
- Sometimes we use 2 cans of nacho cheese soup. This makes it extra creamy!
- If the potatoes are thawed, this casserole will take less time to bake. Check it at 35 minutes.
Nutrition
Calories: 428kcal | Carbohydrates: 29g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 686mg | Potassium: 648mg | Fiber: 2g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 9.6mg | Calcium: 277mg | Iron: 1.7mg
Yum!! I’ve made this twice, both times using Nacho Cheese dip instead of the soup. One time, I substituted 1/2 cup mayonnaise for the sour cream. The other time I added half an onion, chopped. Both were delicious! I put crushed tortilla chips on only half the casserole because I anticipated eating only half the casserole and didn’t think the tortilla chips would stay crunchy overnight in the fridge. Next time, I might add some bacon, too. My family loves this recipe!
I think that this is the only recipe which included potatoes that I haven’t tried. It is on my list for lunch this week!
My family would go nuts for this!
Looks great! Beautiful pictures too.