CHICKEN TACO CASSEROLE

Chicken Taco Casserole image

Provided by Andrea Rosencrans

Time 2h45m

Number Of Ingredients 10

4 large chicken breasts with ribs attached
2 can(s) cream of chicken soup
2 can(s) (4 oz. ea) chopped green chiles*
1 tsp chili powder
1/4 tsp ground sage
1 tsp garlic powder
2 onions, finely chopped**
1 1/4 lb colby-jack cheese, grated, divided
1 dozen corn tortillas, cut or torn in bite-sized pieces
salt and pepper for chicken breasts

Steps:

1. Lightly salt and pepper chicken breasts and place in 9x13x2" baking pan. Cover with foil and bake at 350 degrees for 1-1/2 hours. Cool, reserving chicken juices.
2. In a large bowl, cut or tear chicken into bite-sized pieces. Add remainng ingredients, reserving 1 cup of the grated cheese to put on top. Mix well. Use juices from chicken to moisten ingredients, if needed.
3. Pour into a greased, 9x13x2" baking dish and bake at 350 degrees for 40 minutes or until bubbly. Remove from oven and sprinkle top with reserved cheese. Return to oven and cook until cheese is melted.
4. *If you like a lot of heat, add canned chopped jalapenos and additional spices to taste. **I don't like biting into onion chunks, so I use 1-1/2 T. dry, minced onion.