Taco Chicken Casserole
Crunchy tortilla chips are layered with cooked chicken, creamy corn, spicy picante sauce and shredded cheese, to make a kicked up casserole that the whole family will enjoy.
Ingredients
7 ounces coarsely broken tortilla chips (about 4 cups)
3 cups cubed boneless, skinless chicken breasts, cooked
1 teaspoon chili powder
1 can (about 15 ounces) cream style corn
1 cup rinsed drained canned black beans
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups shredded Cheddar cheese (about 6 ounces)
3 cups cubed boneless, skinless chicken breasts, cooked
1 teaspoon chili powder
1 can (about 15 ounces) cream style corn
1 cup rinsed drained canned black beans
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups shredded Cheddar cheese (about 6 ounces)
Instructions
Set the oven to 375°F. Arrange half the tortilla chips in a 2-quart shallow casserole.
Stir the chicken, chili powder, corn, beans, picante sauce and half the cheese in a medium bowl. Spoon the chicken mixture over the tortilla chips in the casserole. Top with the remaining tortilla chips and cheese.
Bake for 20 minutes or until the chicken mixture is hot and the cheese is melted.
Stir the chicken, chili powder, corn, beans, picante sauce and half the cheese in a medium bowl. Spoon the chicken mixture over the tortilla chips in the casserole. Top with the remaining tortilla chips and cheese.
Bake for 20 minutes or until the chicken mixture is hot and the cheese is melted.
Taco Chicken Casserole
Crunchy tortilla chips are layered with cooked chicken, creamy corn, spicy picante sauce and shredded cheese, to make a kicked up casserole that the whole family will enjoy.
Directions
Print
Set the oven to 375°F. Arrange half the tortilla chips in a 2-quart shallow casserole.Stir the chicken, chili powder, corn, beans, picante sauce and half the cheese in a medium bowl. Spoon the chicken mixture over the tortilla chips in the casserole. Top with the remaining tortilla chips and cheese.Bake for 20 minutes or until the chicken mixture is hot and the cheese is melted.
Ingredients
7 ounces coarsely broken tortilla chips (about 4 cups)3 cups cubed boneless, skinless chicken breasts, cooked1 teaspoon chili powder1 can (about 15 ounces) cream style corn1 cup rinsed drained canned black beans1 jar (16 ounces) Pace® Picante Sauce1.5 cups shredded Cheddar cheese (about 6 ounces)
Italian Chicken & Peppers for a Cro...
You can easily feed a crowd of 15 with thi...
Quick Chicken Stir-Fry
It couldn't be easier to get this savory s...
Chicken Cauliflower Pot Pie
Our recipe for Chicken Cauliflower Pot Pie...
Garlic Chicken, Vegetable & Rice S...
You've got everything you need in just one...