Tuesday, February 5, 2013

Chicken Taco Casserole

I made this for dinner tonight and it was super easy and super delicious. It also makes about 9 to 12 servings, so when you are only cooking for one or two, it is perfect to make so you have leftovers for lunch and/or dinner the rest of the week!

Chicken Taco Casserole


1 bag of Baked Tostitos Scoop Chips
2 (10.75 oz) cans cream of chicken soup (I used the Heart Healthy, low sodium cans)
1-1/2 cups of light sour cream
1 (14 oz ) can Ro-Tel diced tomatoes and green chilis
1 can black beans, rinsed and drained
1 (1 oz) packet original taco seasoning
3 cups chicken, cooked and shredded
2 cups shredded cheddar cheese (I used fat free)


-Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
-In a large bowl, combine cream of chicken soup, sour cream, diced tomatoes and green chills, black beans, taco seasoning, and the chicken.
-Crush chips up with your hands or however is feasible for you and spread half of them on the bottom of the pan. Spread half of the chicken mixture on top of the chips. Then top with 1 cup of cheese. Repeat this layer one more time with remaining crushed chips, chicken mixture, and the remaining 1 cup of cheese.
-Bake for 30 minutes until cheese is melted and starts to brown.

Recipe adapted from Six Sisters Stuff.


  1. 15 cups of sour cream? not ounces?

  2. Sorry, I realized that the decimal was really small so I updated it so hopefully everyone can read it better now. It is 1 and a half cups of sour cream! :-)