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Chicken Taco Casserole
Ingredients
- 21.5 ounces cream of chicken soup 2 (10.75 oz cans)
- 1½ cups sour cream
- 14 ounces diced tomatoes with green chilis 1 can, (we used Ro-tel)
- 15 ounces black beans 1 can (rinsed and drained)
- 1-ounce taco seasoning 1 packet.
- 4 boneless, skinless chicken breasts cooked and shredded.
- 13 ounces tortilla chips 1 bag
- 2 cups shredded cheddar cheese divided.
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9 x 13-inch pan.
- In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning, and chicken. Set aside.
- Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan.
- Spread half of the chicken mixture over the tortillas.
- Top with 1 cup of cheese. Repeat layers.
- Bake for 30 minutes, until bubbly and cheese is starting to brown.
Notes
Suggested Toppings:
- Sour Cream
- Salsa
- Guacamole
- Avocados
- Greek Yogurt
Chicken Divan
Ingredients
- 2 bunches fresh broccoli (can also use frozen)
- 6 boneless, skinless chicken breasts (cooked and cut into pieces if desired)
- 2 (10.5) ounces canned cream of chicken soup
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon curry powder
- 1 cup shredded cheddar cheese
- 1½ slices bread
- 1 Tablespoon butter melted.
Instructions
- Preheat oven to 350 degrees.
- Cook broccoli in boiling salted water until tender and drain.
- Arrange stalks in the bottom of a greased 9 x 13-inch pan.
- Place cooked chicken breasts on top of broccoli.
- In a medium bowl, combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
- Sprinkle with grated cheese.
- Break bread into small pieces and mix with melted butter. Sprinkle over shredded cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly.
Notes
- You can also use breadcrumbs in place of the sliced bread with butter.
- Sometimes I add a couple tablespoons of milk to the soup mixture so that it makes a “gravy” and serve that over baked potatoes as a side dish.
Chicken Cordon Bleu
- 2 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley
Combine all ingredients in a deep pan or pot, over the stove.
Bring to a boil, and stir continually until there are no lumps and it begins to thicken.
Remove from heat. Place in fridge until ready to use.
If not using immediately, store in an airtight container for up to one week, in the fridge.
