Texas Taco Bake

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
750
Protein
36g
Sodium
2330mg
Sat.Fat
19g
Sugar
7g
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
Step 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.
Step 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.
Step 3: 
To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.
Perdue