chicken taco casserole

Name: Chicken Taco Casserole
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 4 cup(s) 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 cup(s) pepper jack cheese, shredded; 2 cup(s) cheddar cheese, shredded; 1 package(s) corn tortillas

(1 RATING)

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Carol Haynes

Grants Pass, OR

Updated on Apr 23, 2013

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.

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 6 to 8

Ingredients

4 cups chicken, cooked and cut into bite-size pieces
2 cans cream of mushroom soup
1 can cream of chicken with mushroom soup
1 can cream of celery soup
1 can green chiles, diced
5 stalks celery, chopped fine
1 large onion, chopped fine
2 cups pepper jack cheese, shredded
2 cups cheddar cheese, shredded
1 package corn tortillas

How To Make chicken taco casserole

Step 1

Preheat oven to 350 degrees. Mix first seven ingredients in large bowl. Set aside.

Step 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.
Step 3

Cover with foil and bake for 1 hour. Remove from oven and let sit for 30 minutes before serving. Serve with Mexican Rice.
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