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Arlene S Taco Chicken Casserole

Gourmet.station's picture
  Chicken breasts 3 , deboned, skinned and cut into large bite-size chunks
  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Garlic powder 1⁄4 Teaspoon
  Canned thick and chunky tomato sauce 15 1⁄2 Ounce (1 Can)
  Canned pitted ripe olives 6 Ounce, drained and sliced (1 Can)
  Green onions 2 , chopped
  Canned green chilies 4 Ounce, chopped (1 Can)
  Chicken broth 1⁄4 Cup (4 tbs)
  Corn chips 2 Cup (32 tbs), crushed
  Shredded cheddar cheese 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon

Mix together taco seasoning and garlic powder in plastic bag.
Put chicken chunks in it and shake to coat.
Take chicken out of bag and place in a 12 x 8 inch glass dish and cover with plastic wrap, leaving a space in one corner for steam to escape.
Microwave on HIGH for 7-8 minutes, turning pan halfway through.
In the meantime, mix next 5 ingredients.
Pour over cooked chicken in the same dish and mix together.
Cover again and cook 6 minutes on HIGH.
Combine cornstarch and broth and add to chicken mixture and mix well.
Cover again, leaving a space, and cook for another 4-5 minutes on MEDIUM HIGH.
Remove from microwave oven and sprinkle with crushed corn chips and then the shredded cheese.
Place in regular oven for 5 minutes at 350° until cheese is melted.

Recipe Summary

Side Dish

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