Recipe by Campbell's Kitchen
"All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!"
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shredded, cooked chicken
2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
light 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
reduced-sodium taco seasoning mix
coarsely crushed tortilla chips
shredded Cheddar cheese
Sliced green onion
Chopped fresh cilantro leaves
The first time I made this casserole, I used half a 12-oz. jar of chicken gravy in place of the second can of cream of chicken soup, because that's what was on hand. Yesterday, I made the recipe with the two cans of soup -- and it wasn't as good! The gravy seems to impart more chicken flavor than does that second can of soup. So four stars as written. (P.S. I don't add any beans because my son, Mr. Pickypants, doesn't like them.) That said, this recipe is awfully good and awfully easy; you should definitely try it!
I thought there were too many chips in this. It ended up being a little overwhelming. The general taste was good and I'll probably try again, but next time I'll probably go with 3 cups of chips, or less, or maybe try it with corn tortillas for the layering instead.
Loved this recipe. I used both pinto and black beans in mine. The only thing I might do different next time is not add the chips. I will serve them uncooked on top of the cooked casserole or just directly in my bowl. We had a ton of left overs and the chips get really soggy when the dish is reheated. Overall the recipe was very easy and a big hit with both myself and my husband. I am sending this one to several of my friends. It's just too good to keep to myself!
Yummy! My husband almost ate the entire dish. Not spicy (unless you add some kind of hot sauce), but very tasty. Great meal for a weekday.
Made this yesterday for our youth group mid week meal. Everyone loved it!
Very easy recipe. Best idea would be to make the chicken a day before hand though. I did change a couple of things: I only used 1 can of condensed cream of chicken soup (2 would've been way too much), used about a 1/4 cup of taco sauce (medium heat) didn't crush chips at all but just layered them whole and chopped up a couple of pickled jalapenos I had left over from another recipe. So good!! I will definitely be making this again!
Easy and Good
This was really tasty and even the kids enjoyed it (rare). To make it healthier, I made my own cream of chicken soup and only used the equivalent to one can. I also made my own taco seasoning and used whole grain tortilla chips. For the chicken, I just used a store bought rotisserie chicken that I had bought and shredded a couple days before.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Taco Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 265
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