Chicken Taco Pie Food

IMPOSSIBLY EASY CHICKEN TACO PIE

Impossibly Easy Chicken Taco Pie image

Make and share this Impossibly Easy Chicken Taco Pie recipe from Food.com.

Provided by Dyenana

Categories Savory Pies

Time 57m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked chicken, cut-up
1/2 cup onion, chopped
2 tablespoons taco seasoning mix (from 1-ounce package)
1 cup Bisquick baking mix
1 cup milk
2 eggs
1 cup shredded cheddar cheese (4 ounces)

Steps:

1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
Special Touch.
Don't forget to top it off. Serve slices of this savory pie with salsa, sour cream and chopped tomato, or go all out with guacamole and red pepper sauce.

CHICKEN TACO PIE

Chicken Taco Pie image

This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. -Karen Latimer, Winnipeg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chiles
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
1 cup shredded lettuce
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa

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.

Nutrition Facts : Calories 328 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 58 mg cholesterol, Sodium 1122 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 17 g protein.

CHICKEN TACO PIE

Chicken Taco Pie image

Make and share this Chicken Taco Pie recipe from Food.com.

Provided by Janie Marie

Categories Savory Pies

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
2 tablespoons oil
2 tablespoons taco seasoning
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups sour cream
3 cups cooked chicken, shredded
6 -8 tortillas
1 cup monterey jack cheese, shredded

Steps:

Preheat oven to 350 degreese. In skillet, cook onions in oil until tender. Add seasonings, soup and sour cream. Heat mixture until it's smooth aned warm, then add chicken. Oil a 9x13 pan. Cover bottom with torn up oiled tortillas. add half of the chicken mixture. Add another layer of tortillas and cover with remaining filling, then top with cheese.
Bake at 350 degrees for 15 minutes or until hot and bubbly.

Nutrition Facts : Calories 665.9, Fat 38.3, SaturatedFat 15.8, Cholesterol 94.6, Sodium 1662.4, Carbohydrate 48.2, Fiber 2.7, Sugar 4.2, Protein 31.6

CHICKEN TACO PIE

Chicken Taco Pie image

A delicious casserole similar to tamale pie except using Fritos chips. Easy and a family fave. This is my Mom's recipe. A great football game day dish and can be versatile with any leftovers.

Provided by Mamablowfish

Categories Chicken

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs cooked shredded chicken (can use rotisserie from store)
1 cup chicken broth (optional)
1 (28 ounce) can red enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
1 large onion, chopped
1 (4 ounce) can diced green chilies (optional)
1/2 cup chopped fresh cilantro (optional)
1/2 teaspoon minced garlic
1 dash black pepper
15 ounces Fritos corn chips, barely crushed (about 1 1/2 bags)
1 1/2 cups shredded cheddar cheese
sour cream, cilantro and black olives to top (optional)

Steps:

Combine chicken with enchilada sauce, soup, onion, garlic, green chiles, cilantro and pepper.
Line a 9x13x2 casserole dish with 1/2 of the Fritos.
Pour chicken combo over top.
Sprinkle with cheese.
Top with remaining Fritos.
Pour chicken broth over top (optional: if you prefer more crunch, skip this step or try it 1/2 with/ 1/2 without for 1st time).
Bake at 350°F for 30 minutes or until hot and bubbly.
Top with any or all: sour cream, chopped cilantro, green onions, black olives, hot sauce.
Leftovers can be used for burritos, taco salads or nachos and more.

Nutrition Facts : Calories 748.6, Fat 45.5, SaturatedFat 12.6, Cholesterol 81.4, Sodium 1322.7, Carbohydrate 59.9, Fiber 5.4, Sugar 3.5, Protein 27.1