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| CHICKEN TACO BAKE | |
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My Husband's Favorite Casserole. 1 (10 oz.) can enchilada sauce 1 (10 1/2 oz.) can cream of mushroom soup, undiluted 3 c. diced, cooked chicken or turkey 1/2 c. chopped onion 1 (10 oz.) pkg. corn chips, crushed 4 oz. Monterey Jack cheese, shredded Blend sauce and soup in a bowl. Stir in chopped onion and diced chicken. Grease an 11 x 7 Pyrex baking dish. Sprinkle with half the chips. Pour chicken mixture over the chips. Sprinkle with cheese. Top with remaining chips. Bake uncovered at 375 degrees for 35 to 40 minutes. Serve with bowls of your favorite taco toppings, like shredded lettuce, chopped tomatoes, guacamole, sour cream and the like. Serves 4 to 6 or 1 very hungry husband. | |
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recipe reviews #43029
Amy (Idaho) says:
I made this last night for the first time. I used turkey breast. It was delicious!! My hard-to-please, once was a professional cook, father loved it. My 7 year old had 2 large helpings. I will definitely make it again. Thank you for sharing a wonderful recipe.
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