Dump and Bake Chicken Taco Casserole

Dump and Bake Chicken Taco Casserole

  • 1 ½ cups frozen corn
  • 1 cup shredded cheddar cheese
  • 2-3 tablespoons taco seasoning
  • 1 4 oz. can chopped green chilies
  • 2 cups coarsely crushed tortilla chips
  • 1.5 lbs. skinless boneless chicken breasts
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 1/2 cup milk I used nonfat, but any type will work
  • 1 (10.75 ounce) can condensed cheddar cheese soup (NOT diluted) I used Campbell's Healthy Request
  • For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips

  1. Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
  2. Place broken tortilla chips in the bottom of prepared dish. 
  3. Top with chicken, green chilies, and frozen corn. 
  4. Sprinkle with taco seasoning.
  5. In a small bowl, whisk together condensed soup and milk to form a cheese sauce. 
  6. Spread sauce evenly over top of casserole.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil, sprinkle with tomatoes and shredded cheese, and return to oven (uncovered) for approximately 10-20 more minutes (or until chicken is cooked through and cheese is melted). The total cooking time will vary, depending on the thickness of your meat.
  9. Garnish with desired toppings.
  10. Enjoy!

0 Response to "Dump and Bake Chicken Taco Casserole"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel