DUMP AND BAKE CHICKEN TACO CASSEROLE

If there’s one consistent theme to all of the recipes that I share on this blog, it would definitely be the “quick and easy” dish. At this point in my life, I just don’t have the time, energy, or desire to spend hours crafting the perfect pie crust or simmering the perfect pot of risotto.

Instead, I’m looking for practical solutions that will get my constantly-staaaarving boys a delicious, wholesome meal as easily as possible.

My favorite recipes are those that require minimal prep and don’t necessitate a lot of chopping, mixing, or dirty dishes. And you know what? Today I’m back with another on of those winners! Winner, winner chicken dinner?!

HOW TO ASSEMBLE DUMP-AND-BAKE CHICKEN TACO CASSEROLE:
To make this Chicken Taco Casserole, you’ll start by coarsely crumbling some tortilla chips into the bottom of your baking dish.

Ingredients

• 2 cups coarsely crushed tortilla chips
• 1.5 lbs. skinless boneless chicken breasts
• 1 4 oz. can chopped green chilies
• 1 ½ cups frozen corn
• 2-3 tablespoons taco seasoning
• 1 (10.75 ounce) can condensed cheddar cheese soup (NOT diluted) I used Campbell's Healthy Request
• 1/2 cup milk I used nonfat, but any type will work
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 1 cup shredded cheddar cheese
• For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips

Instructions

1. Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
2. ............................................

for full recipes please see : www.theseasonedmom.com

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