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October 12, 2016

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Chicken Taco Casserole

 

In honor of Cinco De Mayo, I wanted to post a recipe that is Mexican in flavor and also is easy to make.  This recipe takes the flavor of Mexican food and combines it with the simplicity of a casserole. This is what you are going to need to make Chicken Taco Casserole:

 

4 cups of shredded, cooked chicken

 

2 cans of condensed cream of chicken soup

 

1 cup of sour cream

 

1 can of diced tomatoes and green chili's, undrained

 

1 can of black beans, drained and rinsed

 

1 envelope of taco mix

 

5 cups of coarsely crushed tortilla chips

 

2 cups of shredded cheddar cheese

 

Chopped tomato

 

Sliced green onion

 

Chopped cilantro leaves

 

 

First, you are going to need to cook and shred the chicken.  The easiest way that I have found to do this is by cutting up the chicken into 2 inch pieces and boiling them on the stove.  Put the chicken in a pot with water on medium high heat and let it boil.  When it comes to a boil reduce the heat, cover, and let it simmer for about 10 minutes or until the chicken is cooked.  The next step involves using a Kitchen-Aid mixer.  Using the paddle accessory, put the chicken in the bowl and turn it on.  The paddle will automatically shred the chicken for you. This is a really easy and effective way to shred chicken.  I you do not have a Kitchen-Aid mixer you will have to use a fork and shred the chicken by hand.

 

In a bowl, mix the chicken, soup, sour cream, diced tomatoes, black beans, and taco mix.  Preheat the oven for 350 degreed and grease a 13x9x2 baking pan.  Layer in half of the chicken mixture, 1 cup of cheese, and half of the crushed tortilla chips.  On top of that mixture add the rest of chicken mixture, and the rest of the tortilla chips.  Bake, covered, for 30 minutes.  After the 30 minutes, take out of the oven, uncover, and add 1 cup of cheese on top.  Bake, uncovered, for 10 more minutes. Take out of the oven when it is done and add the chopped tomato, green onion, and cilantro on top. Serve.

 

I really enjoyed this recipe.  I did not put the tomato, onion, or cilantro on top.  This did not affect the taste of the dish at all in my opinion.  The next time I make this dish, I might add some black olives and some lemon juice to the mix to give it a little more zest.  The prep and bake time for this recipe was under an hour and it was very delicious.  I would recommend it to anyone.  Try out the recipe and let us know what you think.  

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