Casseroles, Mexican - Spanish, Poultry

Chicken Taco Casserole

  • 3 Whole Chicken breasts
  • 1 can Cheddar cheese soup
  • 1 can Golden mushroom soup
  • 1/2 pkg. Taco Mix
  • 1/4 tsp. Salt
  • 1/4 Green Pepper, cut fine
  • 1/4 tsp. Chili Powder
  • 1/2 can Ortega chilies (optional)
  • 1/2 pt. Sour cream
  • 6 small size Corn tortillas

    • Boil and bone chicken breasts in advance. You can also use chicken breast fillets that are skinned and deboned.

    Cut chicken breasts into bitesize pieces.

    Mix soups, taco mix, salt, green pepper, chili powder and sour cream for the sauce. Butter pan; alternate layer of sauce, layer of corn tortillas, layer of chicken until all is used. Sprinkle with Parmesancheese. Bake for 45-50 minutes at 350°.Makes 4 or 5 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Claudeen Wagoner of Brawley, CA. 

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