Nearly anything works well in casserole format. Take this Chicken Taco Casserole as a prime example. The spicy Mexican flavors of chicken tacos are combined with melty cheese and crunchy tortilla chips and baked in the oven to golden perfection. Serve Chicken Taco Casserole with Spanish rice and black beans for a fiesta of a meal.
Ingredients• 4 cups chicken, cooked and shredded • 2 (10.75 ounce) cans cream of chicken soup • 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 tortilla chips, coarsely crushed • 2 cups cheddar cheese, shredded • tomato, optional, chopped, for garnish • green onion, optional, sliced, for garnish • fresh cilantro leaves, optional, chopped, for garnish
Preheat the oven to 350 degrees F.
Spray a casserole dish with cooking spray. Set aside.
Combine the shredded chicken, soup, sour cream, tomatoes and green chiles, beans, and taco seasoning in a mixing bowl.
In the sprayed casserole dish, layer the chicken mixture with tortilla chips and cheese. Cover with aluminum foil.
Bake the casserole for 30 minutes. Remove the aluminum foil and continue to bake until the cheese begins to bubble, about 10 minutes.
Remove the casserole from the oven.
Sprinkle the casserole with garnishes prior to serving.