Sunday, June 16, 2013

Chicken Taco Casserole

1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilies (Ro-tel)
1 can black beans, rinsed and dra
ined
1 packet taco seasoning
3 cups chicken, cooked and shredded 
2 cups cheddar cheese 
Directions:
Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan. 
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers. 
Bake for 30 minutes, until bubbly and cheese is starting
to brown.

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