Chicken Taco Casserole Oamc Recipes

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CHICKEN TACO CASSEROLE (OAMC)



Chicken Taco Casserole (oamc) image

Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 cups cooked chicken, shredded (turkey is good too)
1 (14 1/2 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
1 (15 -30 ounce) can refried beans
1 cup cheese, grated (reserve in it's own baggie)
1 cup tomatoes, chopped (optional)
1 cup guacamole (optional)
1/2 cup sour cream (optional)
5 cups tortilla chips (optional)

Steps:

  • Mix taco seasoning and tomato sauce.
  • Add shredded chicken and coat it well with tomato mixture.
  • Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
  • Top with chicken mixture.
  • (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
  • Freeze in the disposable pan or pop out and put in freezer bag.
  • Place casserole back in the 9 X 13 X 2 pan.
  • After thawing top with grated cheese.
  • Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  • Top with your favorite toppings or dip with tortilla chips!

Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9

MEXICAN CHICKEN TACO CASSEROLE



Mexican Chicken Taco Casserole image

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

nonstick cooking spray
1 tablespoon olive oil
1 pound ground chicken
1 medium onion, diced
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
½ teaspoon salt
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (14 ounce) can tomato sauce
7 (6 inch) flour tortillas, or as needed
2 cups shredded Mexican blend cheese

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

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

CHICKEN TACO CASSEROLE



Chicken Taco Casserole image

Even with spinach, this is a favorite in my home. We usually serve with diced tomatoes, guacamole, and sour cream as optional toppings.

Provided by KiminyMe

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 tablespoon chili powder
1 bell pepper, seeded and chopped
1 lb chicken breast, diced
1 (4 ounce) can chopped green chilies
1 (12 ounce) package frozen chopped spinach, thawed
1 cup salsa
24 tortilla chips
2 cups monterey jack cheese

Steps:

  • Heat oil in skillet. Add chopped onion and salt. Saute until softened. Add garlic, chili powder, and bell pepper. Mix together and saute another 5 minutes. Add chicken, green chilies, and spinach. Stir together, cover, and simmer 5-10 minutes, until chicken is cooked through and all ingredients are mixed well.
  • Heat oven to 350F and spray a two-quart casserole dish with cooking spray. Pour 1/2 cup salsa in the bottom of the dish. Put a layer of tortilla chips on the salsa, then layer half the chicken mixture and half the cheese. Repeat the layers, but do not add the top layer of cheese at this point.
  • Cover and bake for 20 minutes, until heated through. Top with remaining cheese and bake uncovered for 15 minutes, until cheese is melted and starting to brown. Let stand at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 851.4, Fat 45.6, SaturatedFat 12.5, Cholesterol 82, Sodium 1207, Carbohydrate 79, Fiber 9.3, Sugar 5.2, Protein 36.8

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