Chicken Taco Casserole Recipe

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Chicken Taco Casserole

Andrea Rosencrans

By
@arosencrans

We always requested this dish from my dear mother-in-law. It's great for a family get-together or a pot luck.


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Serves:

6-8

Prep:

2 Hr

Cook:

45 Min

Method:

Bake

Ingredients

4 large
chicken breasts with ribs attached
2 can(s)
cream of chicken soup
2 can(s)
(4 oz. ea) chopped green chiles*
1 tsp
chili powder
1/4 tsp
ground sage
1 tsp
garlic powder
2
onions, finely chopped**
1 1/4 lb
colby-jack cheese, grated, divided
1
dozen corn tortillas, cut or torn in bite-sized pieces
salt and pepper for chicken breasts

Directions Step-By-Step

1
Lightly salt and pepper chicken breasts and place in 9x13x2" baking pan. Cover with foil and bake at 350 degrees for 1-1/2 hours. Cool, reserving chicken juices.
2
In a large bowl, cut or tear chicken into bite-sized pieces. Add remainng ingredients, reserving 1 cup of the grated cheese to put on top. Mix well. Use juices from chicken to moisten ingredients, if needed.
3
Pour into a greased, 9x13x2" baking dish and bake at 350 degrees for 40 minutes or until bubbly. Remove from oven and sprinkle top with reserved cheese. Return to oven and cook until cheese is melted.
4
*If you like a lot of heat, add canned chopped jalapenos and additional spices to taste.

**I don't like biting into onion chunks, so I use 1-1/2 T. dry, minced onion.

About this Recipe

Regional Style: Mexican