Recipe: Chicken Taco Casserole

Our family had cooked up a bunch of chicken breasts earlier in the week so I came up with this easy Chicken Taco Casserole for dinner to help use up the last of the chicken .  The best part is you can make it ahead of time than just pop it into the oven and you’ll be ready to eat in about 30 minutes.  I typically make a whole 9 x 13 casserole dish of the Chicken Taco Casserole that way we have plenty of leftovers for lunches or can eat the leftovers on a night when the schedule is too tight to make another dish.  I make a Beef Taco Lasagna that has similar ingredients that our family enjoys as well.

Chicken Taco Casserole:

• 1 pound Chicken Breasts (sliced)
• 1 tablespoon Olive Oil
• 1 package Taco Seasoning
• 2 cans Diced Tomatoes with Green Chilies
• 1 can Corn
• 1 can Black Beans
• 6 to 12 Flour or Corn Soft Taco Shells
• 2 cups shredded Cheddar Cheese (or mixed cheese)

Preheat oven to 350 degrees.  Grease the bottom of a 9 x 13 pyrex casserole dish. Slice the chicken breasts into stripes, add the olive oil to a pan and heat on medium for 1 minute before adding the chicken.  Add chicken and cook thoroughly.  Add the taco seasoning to the chicken and stir occasionally.   Stir in the tomatoes, corn, and black beans.  Cook on simmer for 5 minutes. Put a layer of flour or corn soft tacos on the bottom of the pyrex dish.  Next pour the taco chicken mixture into the pan and spread evenly.  Top with another layer of flour or corn tacos and sprinkle with shredded cheese.  Bake for 30 minutes or until the cheese is melted.

Serve with your favorite taco toppings:  sour cream, salsa, lettuce, tomatoes, olives, and more!