Arlene S Taco Chicken Casserole Recipe

Taco Chicken Casserole
submitted by bahuja2001 at


Main Ingredient


 Chicken breasts3 , deboned, skinned and cut into large bite-size chunks
 Taco seasoning mix1 1⁄4 Ounce (1 Package)
 Garlic powder1⁄4 Teaspoon
 Canned thick and chunky tomato sauce15 1⁄2 Ounce (1 Can)
 Canned pitted ripe olives6 Ounce, drained and sliced (1 Can)
 Green onions2 , chopped
 Canned green chilies4 Ounce, chopped (1 Can)
 Chicken broth1⁄4 Cup (4 tbs)
 Corn chips2 Cup (32 tbs), crushed
 Shredded cheddar cheese1 Cup (16 tbs)
 Cornstarch2 Tablespoon

Nutrition Facts

Serving size

Calories 387 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 5 g25.2%

Trans Fat 0 g

Cholesterol 70.1 mg

Sodium 1242.2 mg51.8%

Total Carbohydrates 26 g8.8%

Dietary Fiber 2.2 g8.6%

Sugars 5.9 g

Protein 26 g52.6%

Vitamin A 23.8% Vitamin C 24.2%

Calcium 18.6% Iron 8.6%

*Based on a 2000 Calorie diet


Mix together taco seasoning and garlic powder in plastic bag.
Put chicken chunks in it and shake to coat.
Take chicken out of bag and place in a 12 x 8 inch glass dish and cover with plastic wrap, leaving a space in one corner for steam to escape.
Microwave on HIGH for 7-8 minutes, turning pan halfway through.
In the meantime, mix next 5 ingredients.
Pour over cooked chicken in the same dish and mix together.
Cover again and cook 6 minutes on HIGH.
Combine cornstarch and broth and add to chicken mixture and mix well.
Cover again, leaving a space, and cook for another 4-5 minutes on MEDIUM HIGH.
Remove from microwave oven and sprinkle with crushed corn chips and then the shredded cheese.
Place in regular oven for 5 minutes at 350° until cheese is melted.