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Chicken Taco Casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and delicious chicken taco casserole made with canned soup, veggies, seasoning mix, and leftover chicken. Ready in under an hour!
Ingredients:
  • 4 cups shredded, cooked chicken
  • 2 (10.5 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 cup light sour cream
  • 1 (1 ounce) envelope reduced-sodium taco seasoning mix
  • 5 cups coarsely crushed tortilla chips
  • 2 cups shredded Cheddar cheese, divided
  • 1 medium tomato, chopped, or to taste
  • 1 tablespoon chopped green onions, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • Combine the chicken, condensed soup, black beans, tomatoes, green chiles, sour cream, and seasoning mix in a large bowl, stirring until well mixed.
  • Begin by layering half of the flavorful chicken mixture at the base of the baking dish. Sprinkle 3 cups of crushed tortilla chips and 1 cup of Cheddar cheese on top. Add the rest of the chicken and chips and ensure the dish is covered.
  • After 30 minutes in the preheated oven, uncover and generously sprinkle with the remaining Cheddar.
  • Continue baking the dish covered until it is hot, bubbling, and the cheese is melted, approximately 10 more minutes.
  • Garnish with tomato, green onion, and cilantro just before serving.

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