Taco-Chicken Bake
Taco-Chicken Bake is an moderately easy dinner. Made with 3 c. coarsely crushed corn chips (10 oz.), separated, 1 (10 3/4 oz.) can low-fat cream of chicken soup, 1 (16 oz.) jar chunky mild salsa, 6 c. baked cubed chicken (3 double breasts) and 1 c. finely chopped onion, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Use 9 x 13 lightly greased pan or a nonstick pan.
Mix only 1 cup of the corn chips with all the other ingredients, except the olives and cheese.
Bake at 350Β° for 20 minutes, uncovered.
Top with the olives, then cheese, then remaining 2 cups chips and bake 5 minutes more.
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