Post by Kathy on Aug 28, 2016 17:21:03 GMT
Crunchy Taco Chicken Bake
You know, when I didn't know how to cook and turned to the good old box of Hamburger Helper, my favorite was Crunchy Taco! Of course it was made with hamburger but also included the little bag of corn chips for the topping! When I ran across this recipe www.thirtyhandmadedays.com/2013/10/main-dish-recipes_chicken_tortilla_bake/, I knew I would love it if I changed it up using corn chips and taco seasoned chicken and I was right! I needed to use up some Scoops that I had on hand and this was the ticket to a delicious meal!
The nice salty crunch of the corn chips throughout the taco seasoned chicken and chunky salsa mix was the perfect combination! A fiesta for the taste buds!
1 (10¾ ounce) can cream of chicken soup
1 heaping cup chunky salsa
½ cup heavy whipping cream
2 tablespoons extra virgin olive oil
taco seasoning mix, to taste
1¼ pound boneless skinless chicken breast, cut into bite size pieces
2 cups shredded Mexican cheese
1 (9 ounce) bag Scoops corn chips (you will have some left over)
Preheat oven to 350°
In a bowl combine soup, salsa and cream. Set aside.
Break corn chips but not all the way crushed. You want little whole pieces.
Cut chicken into bite size pieces. Season with taco seasoning mix. Add olive oil to skillet and cook chicken until no longer pink.
Sprinkle one third of the corn chips in the bottom of a sprayed 9x13 baking dish. Sprinkle with Mexican cheese. Layer half of the chicken and then salsa mixture.
Repeat layers.
Sprinkle with the remaining cheese and end with corn chips on top.
Bake, covered, about 40 minutes or until bubbly.
Uncover and bake 5 more minutes.
