I tried another new recipe last night which was delicious! Chicken Taco Salad. It was so easy to make and since the recipe is quite large, it was great to have leftovers, even after serving 5 people.
Chicken Taco Casserole
4 cups shredded, cooked chicken (about 10 chicken tenders)
1 can Cream of Chicken Soup
1 cup sour cream
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope taco seasoning mix
Coarsely crushed tortilla chips (3-5 cups)
1 lb. shredded Cheddar cheese
Sliced green onion
1 c. frozen corn or canned corn, optional
Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Layer half the chicken mixture, 1/2 the tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips.
Cover the baking dish. Bake for 30 minutes.
Uncover the baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.
Sprinkle with the chopped tomato and green onion before serving, if desired.
Yields 8 servings. This is also good as a dip—just leave out the tortilla chips and serve them with the dip. Can also use tortillas, instead of chips, in the casserole.
* A trick I just learned is to use a mixer to shred the chicken immediately after cooking while still warm.