Taco Chicken

Marsha Baker


This is a family favorite and has been eaten in kitchens of many of our friends as well. A friend told me she made this dish and took to her son and wife's to share, and the 4 of them cleaned up the whole dishfull! Easy, and can be made a day ahead. Try it, you'll love it.


★★★★★ 1 vote

6 - 8
45 Min
30 Min


Add to Grocery List

  • 3 - 4 lb
  • 1
    onion, chopped
  • 1 stick
  • 1 can(s)
    (10 ozs) can tomatoes with chilies, drained and mashed
  • 1 can(s)
    (10 ozs) cream of mushroom soup
  • 1 can(s)
    (10 ozs) cream of chicken soup
  • 1 c
    grated cheese
  • 1
    (7 ozs) bag taco or nacho chips

How to Make Taco Chicken


  1. Boil or bake chicken; remove meat from bones; save 1 c. broth. Preheat oven to 350. In lg. skillet, saute onion in margarine. Add tomatoes, soups and broth. Heat and cook until thickened.
  2. Break half the chips into bottom of greased 9" X 13" X 2" baking pan, covering the bottom. Layer chicken over chips, then pour soup mixture over top. Sprinkle remaining chips over chicken, then sprinkle with cheese. Bake 30 minutes or until bubbly around the edges.
  3. May be made a day ahead. Cover and refrigerate; bring to room temp before baking.

Printable Recipe Card

About Taco Chicken

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtags: #Casserole, #Entree, #ahead

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