Get a family-friendly dinner on the table fast with this Dump-and-Bake Chicken Taco Casserole! Since there’s no prep work involved, you can serve an easy one dish meal to your hungry family on even your busiest weeknights…and clean-up is a breeze!
Dump and Bake Chicken Taco Casserole Recipe
This Dump and Bake Chicken Taco Casserole is an easy dinner recipe that bakes in one dish -- with almost no prep work!
Ingredients
- 2 cups coarsely crushed tortilla chips
- 1.5 lbs. skinless boneless chicken breasts
- 1 4 oz. can chopped green chilies
- 1 ½ cups frozen corn
- 2-3 tablespoons taco seasoning
- 1 (10.75 ounce) can condensed cheddar cheese soup (NOT diluted) I used Campbell's Healthy Request
- 1/2 cup milk I used nonfat, but any type will work
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 cup shredded cheddar cheese
- For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips
- Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
- Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
- In a small bowl, whisk together condensed soup and milk to form a cheese sauce. Spread sauce evenly over top of casserole.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with tomatoes and shredded cheese, and return to oven (uncovered) for approximately 10-20 more minutes (or until chicken is cooked through and cheese is melted). The total cooking time will vary, depending on the thickness of your meat.
- Garnish with desired toppings and serve!
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