Dump and Bake Chicken Taco Casserole
User Reviews
5
Dump and Bake Chicken Taco Casserole
Description
This casserole starts by crushing tortilla chips as a base, providing a crispy and salty texture that softens slightly during baking. Diced raw chicken breast is combined with canned green chilies and frozen corn, which bring mild heat and sweetness respectively. A commercial condensed cheddar cheese soup is whisked with milk to create a smooth cheese sauce that's spread evenly over the ingredients.
The dish is covered and baked initially to cook the chicken and meld flavors, then uncovered to allow the tomatoes and cheese added on top to warm and melt, resulting in a baked surface with melted cheese and tender chicken throughout. Toppings such as sliced green onions, black olives, diced avocado, sour cream, salsa, and additional crushed chips can be added for extra freshness and texture.
Adaptations include swapping chicken breast for thighs or using precooked shredded chicken for convenience. The casserole suits casual meals and can serve as a hearty, flavorful dish that combines familiar Tex-Mex elements.
Ingredients
- 2 cups tortilla chips coarsely crushed
- 1.5 lbs. chicken breast diced into bite-size pieces, boneless, skinless
- 1 (4 ounce) green chilies chopped, canned
- 1 ½ cups corn frozen
- 2-3 tablespoons taco seasoning
- 1 (10.75 ounce) condensed cheddar cheese soup I use Campbell's Healthy Request
- ½ cup milk
- 1 (14.5 ounce) diced tomatoes well drained, petite, canned
- 1 cup sharp cheddar cheese or Mexican blend cheese, shredded
- green onion for topping; sliced green onions, sliced black olives, diced avocado, additional crushed chips
- black olive
- avocado
- sour cream
- salsa
- tortilla chips
Instructions
- Preheat oven to 400°F. Spray a 13-by-9-inch casserole dish with cooking spray. Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
- In a small bowl, whisk together the condensed soup and the milk to form a smooth cheese sauce. Spread the sauce evenly over the top of the casserole.
- Cover with foil and bake for 20 minutes. Remove the foil; sprinkle with the diced tomatoes and the shredded cheese.
- Return the dish to the oven, uncovered, for approximately 15-20 more minutes (or until the chicken is cooked through and the cheese melts). Garnish with desired toppings and serve!
Notes
- Raw diced chicken breast is used, but boneless, skinless chicken thighs can substitute dark meat if preferred.
- For quicker preparation, use rotisserie or pre-shredded chicken and reduce baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 506kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 872mg | 36% |
| Potassium | 1078mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
