Looking for a cozy, crowd-pleasing dinner that’s easy to throw together? My Frito casserole is the answer! Layers of seasoned chicken, beans, corn, creamy cheese, and crispy Frito corn chips come together to create a comforting and flavorful dish. This chicken corn chip casserole is perfect for busy weeknights or potluck dinners!
Top Reader Review
We thought this was delicious and especially liked the creaminess of the meat mixture due to the addition of cream cheese, soup and sour cream. I think the only change I made was to saute the onion for around 10 minutes since white onions are pretty big here, and it was diced, not chopped, so the pieces were a bit large, too. Anyway, I’ll definitely be making this one again!
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Frito Casserole with Shredded Chicken
My Frito chicken casserole is a quick and versatile dinner you can easily adapt to your family’s tastes. Swap in spicy diced tomatoes for a little heat, or top with fresh cilantro for brightness. The layers of Fritos and cheese give it a satisfying crunch, while the creamy chicken and bean mixture keeps every bite rich and flavorful.
Whether you’re making it for a weeknight meal or bringing it to a potluck, this casserole is designed for minimal fuss. Use rotisserie chicken for a time-saving shortcut, and you can even assemble it ahead of time and bake it later. With just one pan and a handful of pantry staples, you’ll have a comforting, satisfying casserole that’s sure to become a family favorite!
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Let the Casserole Set Before Serving
For the best texture and flavor, let the casserole rest for 5-10 minutes before serving. This allows the layers to set slightly, so each scoop holds its shape, and the Fritos in the middle layers stay pleasantly crunchy rather than soggy.
Chicken Frito Casserole Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (white or yellow, diced)
- 1 clove garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 15 ounces canned black beans (1 can, drained and rinsed)
- 15 ounces canned corn (1 can, drained)
- 4.5 ounces diced Green Chiles (1 can)
- 3 cups shredded cooked chicken (*)
- 10.5 ounces cream of chicken soup (1 can)
- 10 ounces diced tomatoes with green chiles (1 can)
- ½ cup sour cream
- 4 ounces cream cheese (½ brick, cubed)
- 9.25 ounces Fritos (1 package, divided**)
- 2 cups Mexican cheese blend (1 package, divided)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- Heat the olive oil in a large sauté pan and cook the onions for 4 minutes. Add the garlic, cumin, and chili powder and cook for another minute.1 tablespoon olive oil, 1 medium onion, 1 clove garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder
- Add the black beans, corn, green chilies, and chicken; stir. Add the soup and the tomatoes with green chilies; combine well.15 ounces canned black beans, 15 ounces canned corn, 4.5 ounces diced Green Chiles, 3 cups shredded cooked chicken, 10.5 ounces cream of chicken soup, 10 ounces diced tomatoes with green chiles
- Add the sour cream and cream cheese, and stir until melted.½ cup sour cream, 4 ounces cream cheese
- Spread a layer of Fritos in the bottom of the prepared baking pan, then spoon the meat mixture over the Fritos, and top with cheese. Repeat the layers again, then top with more Fritos and cheese.9.25 ounces Fritos, 2 cups Mexican cheese blend
- Place the pan in the oven and bake until bubbly and the cheese is melted, approximately 20 minutes. Sprinkle with fresh cilantro before serving.¼ cup chopped fresh cilantro
Notes
- You can bring the cream cheese to room temperature to help it melt faster.
- Use low-sodium soups and beans to reduce the overall sodium content.
- To make this casserole spicier, increase the chili powder, and use a can of hot tomatoes and green chiles. To make it less spicy, reduce the chili powder to ⅛ teaspoon, and replace the tomatoes and green chiles with a can of diced tomatoes.
- Gently press down the layers so the casserole holds together better.
- Reserve some Fritos for topping so they stay crispy.
- Cover the casserole with foil for the first 15 minutes to prevent over-browning.
- To get this casserole extra crispy, place it under the broiler for a few minutes, until the cheese is browned and bubbly.
- Let the baked casserole rest for 5-10 minutes before serving to firm it up so it’s easier to portion.
- Serve with sour cream, guacamole, salsa, or a simple salad.
- Reheat in a 350°F oven covered with foil for 15-20 minutes, or microwave individual portions in 30-second increments (2-3 minutes total).
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Frito Casserole Step by Step
Sauté the Onion: Preheat your oven to 350°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. Heat 1 tablespoon of olive oil in a large sauté pan and cook 1 diced white onion for 4 minutes, or until translucent. Add 1 minced clove of garlic, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder and cook for another minute. If you prefer a less spicy casserole, you can reduce the chili powder as low as ⅛ teaspoon.
Mix the Filling: Add 15 ounces (1 can) of drained and rinsed black beans, 15 ounces (1 can) of drained corn, 4.5 ounces (1 can) of diced green chiles, and 3 cups of shredded cooked chicken and stir. Then, add 10.5 ounces (1 can) of cream of chicken soup, and 10 ounces (1 can) of diced tomatoes with green chiles, combining well. For a less spicy casserole, swap the diced tomatoes with green chiles for a regular can of diced tomatoes.
Make it Creamy: Add ½ cup of sour cream and 4 ounces (½ brick) of cream cheese and stir until melted.
Layer the Casserole: Spread a layer of Fritos (about half of a 9.25-ounce bag) in the bottom of the prepared baking pan, then spoon the meat mixture over the Fritos, top with 1 cup of the Mexican cheese. Gently press down on the layers to help the casserole hold together. Repeat the layers again, then top with more Fritos and the remaining 1 cup of cheese. Reserve a handful of Fritos for topping after baking so you get a nice crunch!
Bake the Casserole: Place the pan in the preheated oven and bake until bubbly and the cheese is melted, approximately 20 minutes. I like to cover it for the first 15 minutes to prevent over-browning, then uncover at the end to get the cheesy bubbly. You can also broil it at the end for extra-bubbly cheese. Remove and sprinkle with ¼ cup of chopped fresh cilantro before serving.
How to Store, Freeze, and Reheat
Store leftover Frito casserole in an airtight container in the refrigerator for up to 3 days; or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, in the freezer for up to 3 months. Reheat casserole covered in a 350°F oven for 15-10 minutes, or in the microwave in 30-second increments for a total of 2-3 minutes, until hot.
More Exclusive Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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