Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Friday, April 24, 2015

Taco Casserole (with chicken) *

This recipe was adapted from one originally submitted by Campbell's Kitchen.  The original recipe called for a 15-ounce bag of tortilla chips to be crushed up and layered in here.  BUT!!!, ...because I like left-overs, I omitted the chips (I left them out because I could picture them soaking up moisture, AND/OR becoming soggy/rubbery).


  • 4 cups shredded or "small chunked", cooked chicken (a rotisserie chicken makes "quick work" of this, and it tastes  just great for this!).
  • 1 can of condensed cream of chicken soup, undiluted.  (Original recipe asked for 2 cans, but I didn't want this recipe to end up being "too soupy".  Suit yourself.)
  • 1 cup sour cream.
  • 1 of 10 oz. can diced tomatoes with green chilies (undrained).
  • 1 of 15 oz. can black beans, drained and rinsed.
  • 1 of a 1 oz. envelope of taco seasoning mix--the reduced-sodium variety may be best.  (Especially for my husband's taste, I used only half of the 1 oz. envelope.)
  • 2 cups shredded Cheddar cheese, divided into two equal portions.
  • Possible topping ingredients:  Chopped tomato, sliced green onion, cilantro leaves. black olives and/or ????
  1. Heat the oven to 350-degrees F. Lightly grease (or spray) a 9x13x2" baking dish.
  2. Stir the shredded or "small-chunked" well-done chicken meat, condensed soup, sour cream, tomatoes/chilies, black beans and taco seasoning in a medium/large mixing bowl.
  3. Spread 1/2 of the chicken mixture in bottom of dish.  Add a layer of 1 cup of the shredded cheese amount.  Layer with the remaining chicken mixture.  
  4. Cover the baking dish
  5. Bake for about 30 minutes.  Then, uncover the baking dish and sprinkle with the remaining 1 cup of shredded cheese.
  6. Bake, UNcovered, for another 10 minutes or until hot/bubbling and the cheese is melted.
  7. Serve topping options on the side for "individual preferences".  For those who like "hot stuff",  maybe a dash of hot sauce or other kinds of "hots" could be added to their individual serving. 
*  In my opinion, this dish, after baking, could be used as a dip for your favorite kind of crunchy chips.   Also, ...I think it could be served in soft OR hard taco shells.   And,... this mixture (before baking) could be wrapped in soft tortilla shells and baked like that... maybe with adding a light layer of your favorite kind of sauce?  (Actually, this mixture in its UNbaked state was tasting pretty darned good, too--  I happen to know this because... I licked off the spatula!!!!

No comments:

Post a Comment