Tuesday, November 4, 2014

Chicken Taco Casserole

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!



Shared with:
http://www.thecountrycook.net/2014/12/weekend-potluck-147.html

3 comments:

Simply LKJ said...

Sounds delicious.

Brandi said...

Looks delicious! I'll take mine with extra guacamole and sour cream. It's always nice when I make enough to have leftovers for lunch. Sure beats hitting the drive through.

Dee said...

That is one awesome looking casserole. My husband would just love it. Have a wonderful day... :)

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