Chicken Frito Casserole Recipe

4.74 from 19 votes

This Frito chicken casserole is a simple, flavorful one-pan dinner. Layers of chicken, beans, corn, cream cheese, and cheese combine with crispy Fritos for a creamy, crunchy, crowd-pleasing meal that’s perfect for busy weeknights or potlucks.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American, Mexican

Servings:

Calories: 597kcal

Author: Becky Hardin

Equipment

9x13 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 9x13-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

*I like to use rotisserie chicken, but you can also use my instant pot shredded chicken or crockpot shredded chicken recipes.

**Feel free to use Doritos or tortilla chips instead of Fritos.

Tips:

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).

Crockpot Method: Sauté onions, garlic, and spices, then mix with beans, corn, chiles, chicken, soups, cream cheese, and sour cream. Layer as directed in a greased Crockpot. Cook on LOW 2-3 hours or HIGH 1–2 hours, until bubbly.

Make-Ahead: Assemble the casserole, wrap tightly with plastic wrap, and store in the fridge for up to 24 hours or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before baking as directed.

Storage: Store Frito casserole tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition