Creamy Chicken Taco Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 boneless skinless chicken breasts, cooked and shredded1 1/2 cups shredded fat free/reduced fat Cheddar Cheese1 can Campbell's 98%fat free Cream of Chicken Soup1/2 cup reduced fat/fat free Sour Cream1/2-3/4 bottle La Victoria Green Taco Sauce, depending on how spicy you like it (make sure its bottled, as green enchilada sauce lends a different taste)8 Whole Wheat Tortillas
In a medium sized bowl mix taco sauce, soup, and sour cream together till well blended.
Remove about 1 1/2 cups of this mixture and spoon some of it into the bottom of a 13x9 casserole dish, reserving aprox 3/4 cup for topping.
In the remaining bowl of sauce, toss the shredded chicken and stir till well coated. Add about 1 cup of the shredded cheese and stir till blended through.
Divide the chicken mixture evenly between the 8 taco shells, and roll each into a loose wrap shape. Place seem side down in the casserole dish, slightly over-lapping each other.
Spoon the reserved sauce mixture over the top of the casserole and spread evenly to make a light covering. Sprinkle the remaining cheese over top and bake in a 350 degree oven for 30-45 min or until cheese melts and the insides are bubbly.
Serves 4-8
*Notes*
Calorie count done using reduced fat options only; fat free options will of course lighten the calorie count and actually taste better in mho =)
Prep time will vary depending on whether you are cooking chicken before hand, are shredding your own cheese, etc.
If you serve these with some seasoned rice and fat free refried beans, and maybe a side salad you could easily feed 8 or even 10 people. I
've been known to make a big spread of these, with rice, beans, and taco style salad toppings and fed a crowd of 16 before lol
Number of Servings: 8
Recipe submitted by SparkPeople user U_NIQUE.
Remove about 1 1/2 cups of this mixture and spoon some of it into the bottom of a 13x9 casserole dish, reserving aprox 3/4 cup for topping.
In the remaining bowl of sauce, toss the shredded chicken and stir till well coated. Add about 1 cup of the shredded cheese and stir till blended through.
Divide the chicken mixture evenly between the 8 taco shells, and roll each into a loose wrap shape. Place seem side down in the casserole dish, slightly over-lapping each other.
Spoon the reserved sauce mixture over the top of the casserole and spread evenly to make a light covering. Sprinkle the remaining cheese over top and bake in a 350 degree oven for 30-45 min or until cheese melts and the insides are bubbly.
Serves 4-8
*Notes*
Calorie count done using reduced fat options only; fat free options will of course lighten the calorie count and actually taste better in mho =)
Prep time will vary depending on whether you are cooking chicken before hand, are shredding your own cheese, etc.
If you serve these with some seasoned rice and fat free refried beans, and maybe a side salad you could easily feed 8 or even 10 people. I
've been known to make a big spread of these, with rice, beans, and taco style salad toppings and fed a crowd of 16 before lol
Number of Servings: 8
Recipe submitted by SparkPeople user U_NIQUE.
Nutritional Info Amount Per Serving
- Calories: 259.8
- Total Fat: 5.5 g
- Cholesterol: 32.7 mg
- Sodium: 1,008.1 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.4 g
- Protein: 20.1 g
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