Thursday, February 25, 2010

Chicken Taco Casserole

8 boneless chicken breast halves, cooked, cubed (or about 4 -5 cups)
2 cans diced tomatoes
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 pkgs of taco seasoning or 2 cans (4 oz) of taco sauce
1 cup chicken broth
2 packages tortilla chips or Doritos
2 cups grated American cheese, Mexican blend, or Classic Melts blend
In a saucepan, combine and heat tomatoes, soups, taco seasoning and broth. Mix chicken into sauce. Line bottom of casserole dish with chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
This is a double recipe and I use the big blue baking pan (if you still have it) ir you can use two regular casserole dishes. You can cut the recipe in half for less portions.

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