Chicken Taco Casserole

Chicken Taco Casserole

=> 4 cups shredded, cooked chicken
=> 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
=> 1 cup light sour cream
=> (10 ounce) can diced tomatoes and green chiles, undrained
=> (15 ounce) can black beans, rinsed and drained
=> (1 ounce) envelope reduced-sodium taco seasoning mix
=> 5 cups coarsely crushed tortilla chips
=> 2 cups shredded Cheddar cheese
=> Chopped tomato
=> Sliced green onion
=> Chopped fresh cilantro leaves


Chicken Taco Casserole

=> 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.

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