Ingredients
Chicken TAco Bake
FamBam Chicken Taco Bake
I also used my Shirley J universal sauce mix to make my own cream of chicken soup for this recipe. It is great to have on hand is made from good ingredients and comes in a can that is small enough to use up quickly. With fall upon us and winter on the way I know I will be using this a lot for great recipes throughout the holiday season. If you would like me to do a video of my favorite Shirley J products let me know in the comment section!
Shirley J is a line of products I have been using off and on in my kitchen for about ten years. They make great quality mixes that are made from good ingredients. They are most known for their "Universal Sauce". This is a cream soup base that can be used to make just about any cream soup you can think of, not to mention a base for mac and cheese, biscuit gravy or casseroles. I used 1/2 cup of the sauce mix with 2 cups of water and 2 teaspoons of their chicken bullion powder. I added 1 teaspoon of my Szeged chicken rub as well as a teaspoon of my homemade poultry seasoning. It was perfect. Type your paragraph here.
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Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Noreen's Kitchen
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I hope you give what I am now calling FamBam chicken taco bake a try and I hope you love it!
Happy Eating!
Thank you to Danny & Tina Phillips for allowing me to share their recipe on my site. You can see their original recipe video here: http://bit.ly/2h48FQy
A couple of days ago my friends at the Philips Fam Bam channel shared a cook with me video where they made chicken taco casserole. Watching Tina and Danny make this with the help of their sweet daughter Emberlyn was enough to make me want to make it for dinner that same evening. So why not grab the camera and put it in a video? This chicken taco casserole is delicious and will certainly feed a crowd. It will feed my family twice off of one casserole. layer of crunchy taco chips with a creamy chicken mixture filled with black beans, tomatoes, green chilies and sour cream and layers of cheesy goodness make this casserole bake a total keeper. Everyone in my family loved it and I know yours will too!
This is one of those great casserole bakes that goes together quick, with ingredients that are easy to source and you may already have on hand. Nothing like a good comforting casserole to make your family happy during the week or on the weekend to share with friends during the big game or for a church potluck. You can choose to make this with your favorite corn tortilla chip or whatever is on sale. I used what Tina used which was the Tostitos hint of lime chips which are delicious and add a nice tangy bite to this casserole.
3 cups cooked, shedded chicken *
1 can cream of chicken soup
1, 15 ounce can black beans, drained
1, 12 ounce can tomatoes & green chilies *
1 ½ cups sour cream
2 packets or 4 tablespoons taco seasoning
4 cups shredded cheddar cheese
1 bag your favorite tortilla chips, crushed
Step by Step Instructions
Prepare a 9x13 baking dish with cooking spray.
Preheat oven to 350 degrees.
In a large bowl combine soup, sour cream, beans, tomatoes & green chilies, taco seasoning and chicken. Stir well to incorporate and distribute ingredients.
Spread half of the crushed chips in the bottom of the casserole dish.
Spread half of the chicken mixture over the top of the chips.
Sprinkle 2 cups of shredded cheese evenly over the chicken mixture.
Repeat layers of chips, chicken mixture and end with the cheese.
Bake for 30 minutes or until browned and bubbly.
Remove from oven. Allow to cool for 10 minutes before serving.
Serve with addition chips like a dip or topped with shredded lettuce, chopped tomato and a dollop of sour cream for an enchilada style bake dinner.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
NOTE: I used a rotisserie chicken that I removed from the bone and shredded
NOTE: Instead of the canned green chilies and tomatoes you can use 1 ½ cups of your favorite salsa. `
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