Chicken Taco Casserole (oamc)

Recipe by TishT
READY IN: 1hr
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked chicken, shredded (turkey is good too)
  • 1
    (14 1/2 ounce) can tomato sauce
  • 1
    (1 1/4 ounce) envelope taco seasoning
  • 1
    (15 -30 ounce) can refried beans
  • 1
    cup cheese, grated (reserve in it's own baggie)
  • 1
    cup tomatoes, chopped (optional)
  • 1
    cup guacamole (optional)
  • 12
    cup sour cream (optional)
  • 5
    cups tortilla chips (optional)
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DIRECTIONS

  • Mix taco seasoning and tomato sauce.
  • Add shredded chicken and coat it well with tomato mixture.
  • Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
  • Top with chicken mixture.
  • (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
  • Freeze in the disposable pan or pop out and put in freezer bag.
  • Place casserole back in the 9 X 13 X 2 pan.
  • After thawing top with grated cheese.
  • Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  • Top with your favorite toppings or dip with tortilla chips!
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