Arlene S Taco Chicken Casserole Recipe
Ingredients
3 whole chicken breasts, deboned, skinned, and cut into large bite-size chunks
1 (1 1/4 oz.) pkg. taco seasoning mix
1/4 tsp. garlic powder
1 (15 1/2 oz.) can thick and chunky tomato sauce
1 (6 oz.) can pitted ripe olives, drained and sliced
2 green onions, chopped
1 (4 oz.) can green chilies, chopped
1/4 cup chicken broth
2 cup crushed corn chips
1 cup shredded medium Cheddar cheese
Mix together:
2 Tbsp. cornstarch
1/4 cup chicken broth
Directions
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.
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.
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