Ingredients Chicken Chicken Taco Casserole 8 Reviews Think of this as backwards nachos - tons of toppings with just a sprinkle of tortilla chips - and the best part, it takes 10 minutes to throw together. Slideshow: More Casserole Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on November 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Active Time: 10 mins Total Time: 40 mins Yield: 4 to 6 Ingredients 4 cups shredded cooked chicken, from a rotisserie chicken 2 (14-to 15-ounce) cans black beans 1/2 cup pickled jalapeños 1 (12 ounce) jar salsa 8 ounces shredded Mexican cheese A handful of tortilla chips Directions Preheat the oven to 350°F. In a 3-quart baking dish, toss together the chicken, beans with their liquid, and jalapeños. Top with a layer of the salsa, then sprinkle evenly with the cheese. Crumble the tortilla chips evenly over the cheese. Bake the casserole until the filling is bubbling, about 30 minutes. Serve with sour cream. Rate it Print