Dump and Bake Chicken Taco Casserole

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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


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