Chicken Taco Bake Recipes

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CHICKEN TACO CASSEROLE



Chicken Taco Casserole image

A healthy chicken taco casserole featuring ground chicken, brown rice, black beans and fresh taco toppings like diced tomatoes, sour cream, and cilantro.

Provided by Kelly Anthony

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 tablespoon canola oil
2 pounds ground chicken
1/4 cup TAK's Tex-Mex Seasoning (or 2 tablespoons store-bought taco seasoning)
3 cups cooked brown rice
1 (26 ounce) can of black beans, rinsed and drained
1/3 cup store-bought Taco Sauce (such as Ortega Taco Sauce)
4 green onions (chopped, separated)
1 1/4 cup freshly grated Cheddar cheese (separated)
1 1/4 cup freshly grated Monterey Jack cheese (separated)
4 Roma tomatoes (seeded and diced)
1 tablespoon minced cilantro
2 tablespoons Mexican crema or sour cream (optional)

Steps:

  • Preheat the oven to 350° and have ready a greased, 9x13" casserole dish.
  • Add the Canola oil to a large sauté pan over medium-high heat, and allow it to come to temperature. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Sprinkle TAK's Tex-Mex Spice Blend over the chicken, and sauté about 7 minutes, or until cooked through.
  • Transfer the cooked chicken to the casserole dish, and add in the rice, black beans, taco sauce, half of the chopped green onions, 1 cup of Cheddar and 1 cup of Monterey Jack. Mix to combine.
  • Top with the remaining Cheddar and Monterey Jack cheese, and cover with aluminum foil. Bake for 25 minutes covered. Remove the foil, and bake for 5 minutes more.
  • Scatter diced tomatoes, cilantro and remaining green onions across the top of the casserole. Drizzle with Mexican crema (or sour cream), if desired. Serve and enjoy.

Nutrition Facts : Calories 413 kcal, Carbohydrate 20 g, Protein 30 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 133 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY OVEN-BAKED CHICKEN TACOS



Easy Oven-Baked Chicken Tacos image

These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g

LOADED CHICKEN TACO CASSEROLE



LOADED Chicken Taco Casserole image

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

4 cups shredded chicken
2 cups salsa
2 tbsp taco seasoning
16 oz refried beans ((1 can))
6 oz cheddar cheese (shredded)
1 cup tortilla chips (crushed)
2 cups lettuce (shredded)
1/2 cup pico de gallo
1/4 cup sour cream

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

BAKED TACO CHICKEN



Baked Taco Chicken image

a batch of this lip-smacking chicken will spice up your next supper. The mildly seasoned chicken pieces could be pan-fried or deep-fried, but we like oven baking the best because it cuts down on fat.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1 cup all-purpose flour
2 envelopes taco seasoning
1/2 teaspoon salt
2 large eggs
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds each), cut up

Steps:

  • In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.

Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 423mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.

CHICKEN TACO CASSEROLE



Chicken Taco Casserole image

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

4 cups shredded, cooked chicken
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup light sour cream
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope reduced-sodium taco seasoning mix
5 cups coarsely crushed tortilla chips
2 cups shredded Cheddar cheese
Chopped tomato
Sliced green onion
Chopped fresh cilantro leaves

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

TACO CASSEROLE



Taco Casserole image

All the great flavor comes from chopped onions, garlic, and taco seasoning that cooks with the ground chicken to create a light and delicious base for your casserole.

Provided by 100krecipes

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 oz tortilla chips
1 tbsp chili oil or olive oil and red pepper flakes
1 onion, chopped
2 garlic cloves, minced
1 lb ground chicken
2 tbsp taco seasoning
1 can black beans, drained
1 cup hot salsa
1 cup shredded reduced-fat Monterey Jack cheese or your favorite cheese
1 jalapeno, sliced, optional
Sliced black olives, optional

Steps:

  • Using a large skillet, heat oil of choice and saute onion and garlic until translucent
  • Preheat the oven to 350F. Add the ground chicken and taco seasoning and cook until chicken is cooked through
  • Mix in the black beans and salsa and cook until most of the liquid has evaporated
  • Layer a casserole dish with tortilla chips. Top the tortilla chips with the chicken mixture
  • Sprinkle the desired amount of cheese on top. Add sliced jalapenos and olives and bake for 20 mins or until cheese is melted and bubbly

CHICKEN TACO CASSEROLE RECIPE



Chicken Taco Casserole Recipe image

We love tacos and most kids love them too. This Chicken Taco Casserole has all the delicious taco taste and is loaded with cheese. Definitely a favorite family recipe!

Provided by Camille Beckstrand

Categories     Main Course

Time 45m

Number Of Ingredients 8

21.5 ounces cream of chicken soup (2 (10.75 oz cans))
1½ cups sour cream
14 ounces diced tomatoes with green chilis (1 can, (we used Ro-tel))
15 ounces black beans (1 can (rinsed and drained))
1 ounce taco seasoning (1 packet)
4 boneless, skinless chicken breasts (cooked and shredded)
13 ounces tortilla chips (1 bag)
2 cups shredded cheddar cheese (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9 x 13 inch pan.
  • In a large bowl, combine the chicken soup, sour cream, diced tomatoes, 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 the 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.

Nutrition Facts : Calories 512 kcal, Carbohydrate 43 g, Protein 24 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1037 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

BAKED CHICKEN TACOS RECIPE



Baked Chicken Tacos Recipe image

How to make the best baked chicken tacos for a crowd! Lots of tacos made in one baking dish for family dinners, Cinco de Mayo, and more.

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 pound cooked chicken (shredded (I used cooked Rotisserie chicken))
1 ounce Taco Seasoning (click for homemade recipe!)
1/2 cup onion (diced)
1 can diced tomato (14.5 ounce, fully drained)
1 can Chopped Green Chiles (4.5 ounce, fully drained)
10 Stand and Stuff Taco Shells (I used Old El Paso)
8 ounces Refried Beans (1/2 can)
2 cups Mexican Blend Cheese (shredded)
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Steps:

  • Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
  • Heat olive oil over medium heat in a medium skillet.
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  • Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  • Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  • Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  • Sprinkle each shell generously with shredded cheese, the more the better!
  • Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
  • Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  • Enjoy!

Nutrition Facts : Calories 233 kcal, Carbohydrate 15 g, Protein 12 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 610 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

MEXICAN-STYLE CHICKEN TACO CASSEROLE



Mexican-Style Chicken Taco Casserole image

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

1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon garlic powder
nonstick cooking spray
½ cup water
1 cube chicken bouillon
1 cup milk
1 ½ tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese, divided
2 cups chopped cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 ½ cups coarsely crumbled tortilla chips
1 cup finely chopped tomatoes, drained
3 tablespoons sour cream

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

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