Best 6 Chicken Taco Casserole Recipes

CHICKEN TACO CASSEROLE

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.

WW CHICKEN TACO CASSEROLE WW 4

Steps:

• Lightly spray pan with oil and brown ground turkey. Mix Tabasco with the tomato sauce and pour over the browned turkey. Simmer until slightly thickened.
• Spray bottom of 9 x 9 casserole (with lid) and cover with the tortilla shells. I tear them and place them so they cover the entire bottom.
• Sprinkle 1/2 the cheese on the shells, spread refried beans over the cheese and then top the beans with your turkey and tomato mixture.
• Cover the top with the crushed chips and remaining cheese.
• Cover and bake until the cheese is bubbly. Remove the lid and let the cheese brown slightly.
• Remove from oven and allow to cool for 5 minutes.
• Great topped with lettuce, sour cream, salsa, diced peppers and onions.

NANNY'S CHICKEN TACO CASSEROLE

Steps:

• Combine soups, onion, chiles, chicken, milk & melted butter.
• In a greased casserole dish :
• Layer some tortillas on bottom & top w/ mixture. Repeat and top w/ cheese.
• Bake 350 degrees until bubbly.

CHICKEN TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.
• Add canola oil to skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
• Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.
• Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or corn chips.

CHICKEN TACO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Mix first seven ingredients in large bowl. Set aside.
• 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.
• 3. Cover with foil and bake for 1 hour. Remove from oven and let sit for 30 minutes before serving. Serve with Mexican Rice.

CHICKEN TACO CASSEROLE

Steps:

• 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.