Chicken Taco Casserole Food

CHICKEN TACO CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium heat. Add chicken and onions; cook and stir 8 to 10 min. or until chicken is done. Add Seasoning Mix and water; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat; stir in corn and sour cream.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 5 Tortillas; top with 1 cup cheese, chicken mixture and remaining tortillas. Drizzle with Taco Sauce.
• Bake 15 min. or until heated through. Sprinkle with remaining cheese; bake 5 min. or until melted.

CHICKEN TACO CASSEROLE

Steps:

• Heat the oven to 350 degrees 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.
• 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.
• Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
• 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.

CHICKEN TACO CASSEROLE (OAMC)

Steps:

• Mix taco seasoning and tomato sauce.
• Add shredded chicken and coat it well with tomato mixture.
• Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
• Top with chicken mixture.
• (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
• Freeze in the disposable pan or pop out and put in freezer bag.
• Place casserole back in the 9 X 13 X 2 pan.
• After thawing top with grated cheese.
• Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
• Top with your favorite toppings or dip with tortilla chips!

CHICKEN TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 x 13 inch pan.
• In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
• Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan
• Spread half of the chicken mixture over the tortillas.
• Top with 1 cup of cheese. Repeat layers.
• Bake for 30 minutes, until bubbly and cheese is starting to brown.

MEXICAN-STYLE CHICKEN TACO CASSEROLE

Steps:

• Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
• Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
• Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
• Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
• Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
• Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
• Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

CHICKEN TACO PIE

Steps:

• Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.

WW CHICKEN TACO CASSEROLE WW 4

Steps:

• Lightly spray pan with oil and brown ground turkey. Mix Tabasco with the tomato sauce and pour over the browned turkey. Simmer until slightly thickened.
• Spray bottom of 9 x 9 casserole (with lid) and cover with the tortilla shells. I tear them and place them so they cover the entire bottom.
• Sprinkle 1/2 the cheese on the shells, spread refried beans over the cheese and then top the beans with your turkey and tomato mixture.
• Cover the top with the crushed chips and remaining cheese.
• Cover and bake until the cheese is bubbly. Remove the lid and let the cheese brown slightly.
• Remove from oven and allow to cool for 5 minutes.
• Great topped with lettuce, sour cream, salsa, diced peppers and onions.