Cheesy Chicken Taco Casserole Recipe Has a Secret Crunchy Ingredient by Donna John
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Taco-flavored chips! Yep, that's the secret ingredient in this easy casserole recipe. This chicken recipe is a family pleaser – and so easy. The chips not only add flavor, but some texture and crunch to the casserole. Delicious!
To make this cheesy high-protein taco casserole you will need cooked chicken, taco-flavored chips, olive oil, onion, a poblano pepper, a can of cream of mushroom soup, sour cream, chopped green chiles, chicken broth, cheddar cheese and fresh chopped cilantro. (Check out the health benefits of protein.)
When this tasty Mexican-inspired taco casserole recipe was first my menu rotation, the onion and poblano were added raw. My husband wasn't a fan of the crunch, so I added the step of cooking them before adding to the rest of the ingredients. But you could make it either way.
Serve this Mexican casserole for dinner with your favorite side dishes. I served the cheesy Tex-Mex casserole with guacamole and a crisp salad.
Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 3 cups shredded, cooked chicken (I boiled one whole chicken)
- 7 ounces taco-flavored chips (about half a large bag)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 poblano pepper or bell pepper, chopped
- 10 ounces (1 can) cream of mushroom soup
- 1 cup sour cream
- 4 ounces (1 can) chopped green chiles
- 1 cup chicken broth
- 8 ounces shredded cheddar cheese
- fresh chopped cilantro (optional)
Here's how to make it:
- Heat the butter or olive oil in a skillet. Add the chicken, onion and poblano pepper and cook until soft, about 3 to 4 minutes. In a large mixing bowl, combine the chicken, onions, peppers, chips, cream of mushroom soup, sour cream, green chiles, broth and chopped cilantro, if using. Season with salt and pepper. Mix well. (I used taco-flavored Doritos, but if you can't find them, substitute nacho cheese, ranch or plain. You can use light sour cream, reduced-sodium chicken broth and low-fat cheddar cheese)
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Pour into a 13x9-inch baking pan.
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Top with the cheese. (I also topped with some sliced, fresh jalapenos.) Bake in a preheated 350-degree F oven for about 30 minutes. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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