Perdue
Texas Taco Bake
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Texas Taco Bake

Texas Taco Bake

Serves 4 | Prep/Cook Time:
  • Calories 750
  • Protein 36g
  • Sodium 2330mg
  • Sat.Fat 19g
  • Sugar 7g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 750
% Daily Value*
Total Fat 46g 71%
Saturated Fat 19g 95%
Cholesterol 125mg 42%
Sodium 2330mg 97%
Total Carbs 47g 16%
Dietary Fiber 7g 28%
Sugars 7g
Protein 36g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 can cream of roasted chicken soup with savory herbs (10 3/4 ounces) or any other cream soup
2/3 cup warm water
1 pkg. shredded Mexican-style cheese blend (about 2 cups), divided(8 ounces)
3 cups slightly crushed corn tortilla chips, divided
1 cup mild or medium salsa
1/2 cup black ripe olive slices
2 cups whole corn tortilla chips
1/2 cup sour cream
1/2 cup avocado slivers
1/2 cup diced tomato
Instructions
1 In large mixing bowl, combine soup and warm water. Add chicken, 1 cup cheese and 2 cups crushed tortilla chips. Mix together and place in 7 x 9 or 9 x 9-inch greased baking dish.
2 Spread salsa evenly over chicken mixture; top with remaining crushed tortilla chips and cheese. Bake in preheated 350°F oven 20 to 25 minutes, until hot and bubbly.
3 To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.