Week before last I used a couple of big chicken breasts I had cooked in the crockpot on freezer meals day to make this casserole. My peeps ate it up! My version of it is only slightly different since I halved it to feed 4 with minimal leftovers.Chicken Taco Casserole
2 large, pre-cooked chicken breasts, cubed
1 can cream of chicken soup
1/2 c. sour cream
1 can tomatoes with green chilies (undrained)
1 can black beans (I did these in the crock, too, and froze in zip locs)
3 T taco seasoning
about 3 cups crushed tortilla chips
about 2 c. shredded cheddar
Heat oven to 325. Mix all but chips and cheese. Spray a 13x9 dish with Pam and spread half the chicken mixture. Top with half of the chips and half of the cheese. Repeat. (The original recipe says to leave off the second half of the cheese, cover and cook awhile, then uncover it and top with remaining cheese for about 10 minutes) I baked mine all together at 325 for about 30 minutes.
The chips and cheese topping was crunchy cheesy good! And topped with guacamole and extra sour cream, it was a hit. Lately, my peeps are not loving casseroles, but anything Tex-Mex they go for.
And I had yummy leftovers for my lunch the next day!