Awhile back, some of us were chatting on my Facebook page and I asked if anyone had ideas for shredding chicken. It's always been one of my very least favorite kitchen chores. Fellow Make Bake Create host, Vanessa, suggested using the paddle blade on my KitchenAid mixer! What?! But yeah, check out that lovely shredded chicken! It just took a couple minutes in my mixer. I just stuck all the cooked chicken pieces into my mixer bowl and turned that baby on---Wonderful! A whole new world has opened up to our family!
This Chicken Taco Casserole recipe is so super easy---and versatile too! You can make it as written and have a delicious casserole dinner, or you can skip the chips and use it to fill tortillas instead. It would even make a great hot dip!
Chicken Taco Casserole
5 boneless, skinless, chicken breast halves---cooked and shredded
1/4 c. taco seasoning (make your own with my easy instructions!)
13.5 oz. can Cream of Chicken Soup
13.5 oz. can Cream of Mushroom Soup
20-24 oz. salsa
3 c. white or Colby Jack cheese, grated
11 oz. bag corn tortilla chips, crushed in bag
Crush the chips in the bag and spread over the bottom of an oiled 13x9 casserole dish. Mix the chicken, taco seasoning, soups, and salsa together and spread over top evenly. Sprinkle cheese on top, cover with foil, and bake 30 minutes at 350º. If you'd like, fresh cilantro would be an excellent garnish on this.
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