Go Back
–+ servings

Football Casserole

CasseroleChicken
Time :40 minutes
Yield :8 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This crowd-pleasing bake combines creamy soup, taco-seasoned chicken, and tortilla chips and is the ultimate game-dayplay!
This recipe is guaranteed to earn a touchdown. Just skip the individual taco prep and let the cast-iron help you out. Plus, it’s so wonderfully versatile that you’ll never get bored!
Check out our hacks section below for inspo!
Hack it:
Skip cooking raw chicken breasts and use shredded store-bought rotisserie chicken; just toss it with taco seasoning before folding into the soup mixture to cut prep time in half.
Swap standard diced tomatoes with green chilies for fire-roasted tomatoes and diced jalapeños, or use pepper jack cheese in place of the four-cheese blend for a spicy kick.
Trade the canned cheddar cheese soup for a combination of Greek yogurt or sour cream and extra shredded cheese to keep a creamy texture with a tangy twist.
Swap plain crushed tortilla chips for nacho cheese or Cool Ranch tortilla chips to add an extra layer of savory flavor directly into the crust.
Leftovers:
Wrap reheated leftover casserole inside a warm flour tortilla with scrambled eggs and fresh avocado for a high-powered morning meal.
Spread leftover casserole over a baking sheet of whole tortilla chips, sprinkle with extra cheese, and broil for 3–4 minutes until hot and bubbly.
Thin out a scoop of leftover casserole in a saucepan with a splash of hot chicken broth, top with extra cilantro and sour cream, and enjoy as a rich, comforting soup.

Ingredients

  • 4 chicken breasts, boneless and skinless, cubed
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 1 (1-ounce) packet taco seasoning
  • 1 cup canned cream of chicken soup
  • 1 cup canned cheddar cheese soup
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 (16-ounce) bag Mexican-style four cheese blend, shredded, divided
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped, plus more, to taste, for garnish
  • 6 cups tortilla chips, lightly crushed

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a cast-iron skillet.
  • Heat a large skillet over medium-high heat.
  • In a large bowl, add the cubed chicken, the oil, the salt, the pepper, and the taco seasoning and toss to combine.
  • Pour the coated chicken pieces into the heated skillet and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and the juices run clear, about 7-10 minutes.
  • Place the cooked chicken pieces on a plate.
  • In a second large bowl, add the cream of chicken soup, the cheddar cheese soup, the tomatoes with green chilies and their juices, 3/4 of the cheese, the black beans, 1/4 cup of the cilantro and stir to combine.
  • Add the cooked chicken to the soup mixture and stir to combine.
  • Spread 1/3 of the crushed chips into the prepared cast-iron and top with 1/2 of the chicken mixture. Repeat the layers once, using 1/2 of the remaining crushed chips and the remaining chicken mixture.
  • Sprinkle the casserole with the remaining crushed chips and the remaining cheese.
  • Bake the casserole until it is hot, bubbly, and melted, about 20-25 minutes.
  • Serve the casserole garnished with the extra cilantro.
×