Chicken Taco Casserole

Carol Haynes

By
@CarolHaynesFAMILYCOOK

This makes good sized servings. I generally prepare it in (2) 8x8 casseroles and freeze one for later. Freezes really well. I use canned chicken....it has so much flavor.


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Serves:

6 to 8

Prep:

20 Min

Cook:

1 Hr

Ingredients

4 c
chicken, cooked and cut into bite-size pieces
2 can(s)
cream of mushroom soup
1 can(s)
cream of chicken with mushroom soup
1 can(s)
cream of celery soup
1 can(s)
green chiles, diced
5 stalk(s)
celery, chopped fine
1 large
onion, chopped fine
2 c
pepper jack cheese, shredded
2 c
cheddar cheese, shredded
1 pkg
corn tortillas

Directions Step-By-Step

1
Preheat oven to 350 degrees. Mix first seven ingredients in large bowl. Set aside.
2
Spray 15 x 10 x 2" baking dish with non-stick spray. Line bottom of dish with tortillas, breaking tortillas to fit corners. Spread half the chicken mixture over the tortillas and top with half the cheese. Layer with another layer of tortillas and top with remaining chicken mixture. Top with cheese.
3
Cover with foil and bake for 1 hour. Remove from oven and let sit for 30 minutes before serving.
Serve with Mexican Rice.

About this Recipe

Regional Style: Mexican
Hashtag: #Casserole