Frito Chicken Casserole is the ultimate comfort food—a hearty blend of tender chicken, creamy sauce, melty cheese, and crunchy Fritos that delivers flavor in every bite. This easy-to-make dish is perfect for busy weeknights, family gatherings, or game-day dinners. With its bold combination of creamy, cheesy filling and the irresistible crunch of chili-cheese corn chips, this casserole is sure to become a household favorite. If you’re looking for a crowd-pleasing meal that comes together quickly and tastes like it’s been slow-cooked for hours, this recipe is for you.
Why You’ll Love This Frito Chicken Casserole
This isn’t just another chicken casserole—it’s a flavor-packed dish that’s easy to customize. You’ll love the way the chili-cheese Fritos add texture and a spicy kick, while the creamy filling brings everything together in perfect harmony. Whether you’re feeding a big family, hosting a potluck, or simply want an easy dinner that feels indulgent, this recipe hits the mark.
Easy prep: Minimal chopping and simple layering make it weeknight-friendly.
Crowd-pleaser: Perfect for potlucks, parties, or casual dinners.
Make-ahead friendly: Assembling ahead saves time on busy nights.
Flavor-packed: The mix of chicken, cheese, and chips delivers both comfort and crunch.
Ingredients
1 tablespoon unsalted butter
1 small onion, finely chopped
4 cups cooked chicken breast, cubed
1 (15.25-ounce) can black beans, rinsed and drained
1 (15.2-ounce) can corn, drained
1 (10.5-ounce) can condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chiles (such as RO*TEL®), undrained
1 (4-ounce) can chopped green chiles
1 (4-ounce) package cream cheese, softened
⅓ cup fresh cilantro, chopped
2 cups shredded Cheddar cheese
1 (10-ounce) bag chili-cheese flavored corn chips (such as Fritos® Chili Cheese® Corn Chips)
Step-by-Step: How to Make Frito Chicken Casserole
Preheat the oven to 350°F (175°C).
Cook the onion: Add the chopped onion to the pan and sauté until soft and fragrant, about 5 minutes.
Make the filling: Stir in the chicken, black beans, corn, cream of chicken soup, diced tomatoes with green chiles (including liquid), chopped green chiles, cream cheese, and cilantro. Cook until the cream cheese is fully melted and the mixture is smooth, about 5 minutes.
Assemble the casserole: Spread one-third of the corn chips evenly across the bottom of a greased 9×13-inch baking dish. Add half of the chicken mixture and sprinkle with one-third of the shredded Cheddar cheese. Repeat with another layer of chips, chicken mixture, and cheese. Top with the remaining chips and cheese.
Bake: Place in the preheated oven and bake for about 30 minutes, or until the cheese is fully melted and bubbling.
Rest before serving: Once baked, remove from the oven, cover, and let it sit for 30 minutes to allow the casserole to set for easier slicing.
Helpful Tips
Why rest? Allowing the casserole to rest helps it hold its shape when serving.
Use rotisserie chicken for a time-saving shortcut.
Soften the cream cheese before adding it to ensure smooth melting.
Add heat by using hot green chiles or spicy shredded cheese.
Substitutions And Variations
Protein swap: Use shredded turkey, ground beef, or pulled pork instead of chicken.
Different chips: Try Cool Ranch Doritos or regular Fritos for a different flavor profile.
Veggie boost: Add diced bell peppers, mushrooms, or zucchini to the filling.
Cheese alternatives: Swap out the Cheddar for Monterey Jack, Pepper Jack, or a zesty Mexican blend for a different flavor profile.
Storage Instructions
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing & baking later: Assemble and freeze the casserole (without the chips on top). When ready, thaw in the fridge overnight, add fresh chips and cheese, then bake.
Reheating: Warm leftovers in the oven at 350°F until heated through, or microwave individual servings.
Nutritional Information
Approximate per serving (based on 8 servings):
Calories: 480
Protein: 28g
Carbohydrates: 34g
Fat: 25g
Fiber: 6g
Sodium: 850mg
Serving Suggestions
Pair with a fresh green salad to balance the richness.
Serve with Mexican rice or cilantro-lime cauliflower rice for a hearty meal.
Add a side of guacamole and salsa for extra flavor.
Frequently Asked Questions About Frito Chicken Casserole
Can I make this ahead of time?
Yes! You can assemble the casserole (without the chips on top) up to 24 hours in advance. Add chips and cheese just before baking.
Can I use canned chicken?
Absolutely. While fresh or rotisserie chicken provides the best flavor, canned chicken works for a quick, budget-friendly option.
How do I make it spicier?
Use spicy green chiles, hot RO*TEL, or add a pinch of cayenne pepper to the filling.
Can I make this casserole vegetarian?
Yes—simply omit the chicken and double the beans or add extra veggies for a satisfying meatless option.
What’s the best way to keep the chips from getting soggy?
Add the final layer of corn chips just before baking to maintain their crispness.
Conclusion
Whether you’re making it for a casual dinner, a potluck, or a weekend treat, this Frito Chicken Casserole is sure to be a crowd-pleaser. It’s a warm, cheesy, and crunchy dish that delivers comfort in every bite. I hope you love making and sharing this dish as much as I do. Happy cooking! Thank you for being part of this food-loving community.
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Frito Chicken Casserole: A Cheesy, Crunchy Comfort Dish You’ll Crave
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Frito Chicken Casserole combines tender chicken, black beans, corn, creamy sauce, melty cheese, and crunchy chili-cheese Fritos for a flavorful, family-friendly dinner. Perfect for busy weeknights or potlucks!
Ingredients
1 tablespoon unsalted butter
1 small onion, finely chopped
4 cups cooked chicken breast, cubed
1 (15.25-ounce) can black beans, rinsed and drained
1 (15.2-ounce) can corn, drained
1 (10.5-ounce) can condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 (4-ounce) can chopped green chiles
1 (4-ounce) package cream cheese, softened
⅓ cup fresh cilantro, chopped
2 cups shredded Cheddar cheese
1 (10-ounce) bag chili-cheese flavored corn chips
Instructions
Preheat the oven to 350°F (175°C).
Cook the onion: Add the chopped onion to the pan and sauté until soft and fragrant, about 5 minutes.
Make the filling: Stir in the chicken, black beans, corn, cream of chicken soup, diced tomatoes with green chiles (including liquid), chopped green chiles, cream cheese, and cilantro. Cook until the cream cheese is fully melted and the mixture is smooth, about 5 minutes.
Assemble the casserole: Spread one-third of the corn chips evenly across the bottom of a greased 9×13-inch baking dish. Add half of the chicken mixture and sprinkle with one-third of the shredded Cheddar cheese. Repeat with another layer of chips, chicken mixture, and cheese. Top with the remaining chips and cheese.
Bake: Place in the preheated oven and bake for about 30 minutes, or until the cheese is fully melted and bubbling.
Rest before serving: Once baked, remove from the oven, cover, and let it sit for 30 minutes to allow the casserole to set for easier slicing.
Notes
Use rotisserie chicken for quicker prep.
Swap Cheddar for Monterey Jack, Pepper Jack, or a Mexican blend for extra flavor.
Add the final layer of chips right before baking to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1/8 casserole
- Calories: 480
- Sugar: 5g
- Carbohydrates: 34g
- Protein: 28g