LOADED CHICKEN TACO CASSEROLE
This Chicken Taco Casserole is AMAZINGLY delicious, and just as easy! With layers of refried beans, tender chicken, salsa, and taco seasoning, this dish is a crowd pleaser.
Provided by Kimber
Categories Dinner
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, salsa and taco seasoning stirring until the chicken is evenly coated.
- Spread the refried beans evenly in the bottom of a 2 qt casserole dish. Then top the beans with the chicken mixture and finish with the cheese.
- Bake at 350˚F for 20-25 minutes until piping hot all the way through.
- Top the casserole with crushed tortilla chips, lettuce, pico de gallo and sour cream. Serve immediately.
Nutrition Facts : Calories 472 kcal, Carbohydrate 31 g, Protein 37 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 105 mg, Sodium 1587 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CHICKEN TACO CASSEROLE
All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 507.8 calories, Carbohydrate 31.2 g, Cholesterol 95.4 mg, Fat 29.4 g, Fiber 6.1 g, Protein 32.9 g, SaturatedFat 10.4 g, Sodium 1414.4 mg, Sugar 3.9 g
MEXICAN CHICKEN CASSEROLE
Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
- Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
MEXICAN-STYLE CHICKEN TACO CASSEROLE
All the flavors you love in a chicken taco come together in this handy casserole. Since most tortilla chips are loaded with salt, there is no added salt in this recipe. Serve with your favorite taco toppings on the completed casserole, and a simple salad of lettuce, topped with salsa, on the side.
Provided by Bibi
Categories Main Dishes Casserole Recipes Chicken
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
- Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
- Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
- Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
- Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
- Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 42.8 g, Cholesterol 88.7 mg, Fat 24.3 g, Fiber 8.9 g, Protein 32.5 g, SaturatedFat 12.7 g, Sodium 1257.5 mg, Sugar 6.4 g
MEXICAN CHICKEN TACO CASSEROLE
This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!
Provided by Rebekah Rose Hills
Categories World Cuisine Latin American Mexican Main Dishes Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
- Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
- Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
- Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 41.1 g, Cholesterol 65.2 mg, Fat 16.4 g, Fiber 7.3 g, Protein 29 g, SaturatedFat 8.7 g, Sodium 1461.2 mg, Sugar 4.9 g
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