Dump and Bake Chicken Taco Casserole

2 cups coarsely broken tortilla chips
4 skinless boneless chicken breasts (or 8 skinless boneless chicken thighs)
1 (4 oz.) can chopped green chilies
1 ½ cups frozen corn
2-3 tablespoons taco seasoning (or more, if desired)
1 (12 oz.) package Campbell’s Cheesy Broccoli Chicken Sauce
1 (14.5 oz.) can petite diced tomatoes, drained
1 cup shredded cheddar or Mexican-blend cheese
For topping: sliced green onions, sliced black olives, diced avocado, sour cream, salsa, additional crushed chips

  1. Preheat oven to 400 degrees F. Spray a 13-by-9-inch casserole dish with cooking spray.
  2. Place broken tortilla chips in the bottom of prepared dish. Top with chicken, green chilies, and frozen corn. Sprinkle with taco seasoning.
  3. Spread sauce evenly over top. Bake, uncovered, for approximately 30 minutes.
  4. Remove casserole from oven, sprinkle with tomatoes and shredded cheese, and return to oven for approximately 10 more minutes (or until chicken is cooked through and cheese is melted).
  5. Garnish with desired toppings and serve!

Original Recipes visit: Dump and Bake Chicken Taco Casserole @ theseasonedmom.com

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