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Arlene S Taco Chicken Casserole Recipe
|Chicken breasts||3 , deboned, skinned and cut into large bite-size chunks|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Garlic powder||1⁄4 Teaspoon|
|Canned thick and chunky tomato sauce||15 1⁄2 Ounce (1 Can)|
|Canned pitted ripe olives||6 Ounce, drained and sliced (1 Can)|
|Green onions||2 , chopped|
|Canned green chilies||4 Ounce, chopped (1 Can)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Corn chips||2 Cup (32 tbs), crushed|
|Shredded cheddar cheese||1 Cup (16 tbs)|
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
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.