Chicken Taco Casserole

Submitted by James Burrow


  • One chicken cooked and deboned
  • One can cream of mushroom soup
  • One can cream of chicken soup
  • 16 ounce sour cream
  • 1 tablespoon diced green chili peppers
  • One medium onion, diced
  • One dozen corn tortillas, soften
  • 1 pound braided Monterey Jack cheese (may use cheddar or mozzarella)


  1. Mix chicken soup, mushroom soup, sour cream, green chilies, onions and chicken.
  2. Layer tortillas in a large casserole dish, alternating with sauce and tortillas.
  3. Top layer needs to be sauce
  4. Top with grated cheese
  5. Bake for 35 minutes at 350° until cheese is melted

Serves 5 to 8 people

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