Chicken Taco Casserole
This Chicken Taco Casserole recipe is perfect for the kid in all of us. It's certainly fun and tasty enough to please actual kids, but why let them have all the fun stuff? Who wouldn't love these delicious taco flavors mixed up with crunchy tortilla chips? This is a perfect recipe to spice up a lazy Saturday afternoon. It won't even make you work hard on your day off. The ingredients list is a bit lengthy, but the recipe is surprisingly quick and easy to throw together. The hardest part will be waiting for it to finally get out of the oven.
Serves8
Preparation Time15 min
Cooking Time40 min
Total Timeunder 1 hour
Kid FriendlyYes
Ingredients
- 4 cups Shredded cooked boneless, skinless chicken breast
- 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup Light sour cream
- 1 can (10 ounces) Diced tomatoes with green chilies, undrained
- 1 can (about 15 ounces) Black beans, rinsed and drained
- 1 envelope (about 1 ounce) Reduced sodium taco seasoning mix
- 15 ounces Tortilla chips, crushed (about 5 cups crushed)
- 2 cups Shredded Cheddar cheese (about 8 ounces)
- 1 Small tomato, chopped
- 1 Green onion, sliced (about 2 tablespoons)
- 1 tablespoon Chopped cilantro (optional)
Instructions
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Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
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Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
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Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
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Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
What was your favorite meal when you were a kid?
