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Chicken Taco Casserole

User Rating 5 Star Rating (1 Review)


Chicken Taco Casserole

Chicken Taco Casserole

Photo: Diana Rattray
This chicken casserole is not only super easy, it's loaded with flavor.  This recipe is an excellent choice if you're looking for a family pleasing casserole.


  • 1 package small corn tortillas
  • 3 tablespoons butter
  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons flour
  • 1 cup milk
  • 1 small jar green taco sauce, about 8 ounces
  • 1 tablespoon chili powder
  • 2 cups cooked, diced chicken
  • 1 small can diced green chiles, 4 ounces
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese


Cut or tear tortillas into bite-sized pieces. Set aside. In saucepan over low heat, melt butter and saute mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. Slowly add the milk, stirring constantly, to form a medium-thick white sauce. Return mushrooms to the sauce.

Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.

Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for about 1 hour.
Serves 6.

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User Reviews

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 5 out of 5
very delicious with a couple changes-, Member motherdelilah

It was fantastic! The changes I made were to omit the mushrooms and use green enchilada sauce instead of taco sauce. Then out of the oven I topped with some chopped olives and a dab of sour cream! Their weren't any leftovers!

5 out of 6 people found this helpful.

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