Dump and Bake Chicken Taco Casserole

Dump and Bake Chicken Taco Casserole

This Dump and Bake Chicken Taco Casserole is an easy dinner recipe that bakes in one dish -- with almost no prep work!

Yіeld :   6 servings
Prep Tіme : 10 mіns
Cook Tіme : 40 mіns
Totаl Tіme : 50 mіns

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

Instructions
  • Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
  • Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
  • In a small bowl, whisk together condensed soup and milk to form a cheese sauce. Spread sauce evenly over top of casserole.
  • Cover with foil and bake for 30 minutes.
  • 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.
  • Garnish with desired toppings and serve!


Recipe adapted from @ https://www.theseasonedmom.com

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