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Chicken taco casserole Recipe

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This recipe for Chicken taco casserole, by , is from Chantel's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chantel Sherman


4 cups shredded cooked chicken
2 cans (10 3/4 of. Each) Campbell's condensed cream of chicken soup
1 cup light sour cream
1 can (10oz) rotel diced tomatoes with green chiles undrained
1 can (about 15 oz.) black beans ; rinsed and drained
1 envelope (about 1 oz.) reduced sodium taco seasoning mix
5 cups coarsely crushed tortilla chips
2 cups shredded cheese (about 8 oz)
Chopped tomatoe, sliced green onion and chopped cilantro leaves (optional)

Heat oven to 350 lightly grease a 13x9x2 in. Baking dish. Stir chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in large bowl.

Layer half of the chicken mixture, 3 cups tortilla chips and half the cheese in baking dish. Layer with remaining chicken mixture and tortilla chips. Cover the baking dish.

Bake for 30 mins. Uncover the baking dish . Sprinkle with the remaining cheese.

Bake, uncovered, for 10 mins or until hot and bubbling and the cheese is melted. Sprinkle with the copped tomatoe, green onion and cilantro before serving if desired.




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