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Nutrition Facts
Serving Size 1 (379g) Recipe makes 5 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning
Calories 371
Calories from Fat 96		(25%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 948mg		39%
Potassium 733mg		20%
Total Carbohydrate 42.5g		14%
	Dietary Fiber 6.0g	23%
	Sugars 3.7g
Protein 26.0g		51%
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Thanksgiving Leftovers Day 2

OAMC Phase 1 Chicken Dishes

LouLouPEI

Chicken Taco Casserole (oamc)

Recipe #84030 | 1 hour | 15 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: Tish
Feb 15, 2004

Easy to put together casserole for a future dinner on the run!

SERVES 5 -6 (change servings and units)

Ingredients

2 cups cooked rice
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 tomato, chopped (optional)
1 cup guacamole (optional)
1/2 cup sour cream (optional)
5 cups tortilla chips (optional)

Directions

1
Mix taco seasoning and tomato sauce.
2
Add shredded chicken and coat it well with tomato mixture.
3
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4
Top with chicken mixture.
5
(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.
6
Freeze in the disposable pan or pop out and put in freezer bag.
7
Place casserole back in the 9 X 13 X 2 pan.
8
After thawing top with grated cheese.
9
Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
10
Top with your favorite toppings or dip with tortilla chips!

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Featured Reviews for This Recipe

From: Michelle Burress Jellison

On Aug 17, 2009

After reading the reviews, I was disappointed when I made this, and it was very bland. I also agree with another reviewer who said that it's more like a dip vs. a meal, so it was a very strange dinner. What I would do differently with this recipe is cook the chicken after tossing it with some olive oil and black pepper and possibly some cayenne pepper. I would also add some chopped roasted red peppers and green chilis for flavor. Another idea for an ingredient/topping is to sprinkle frozen corn into the pan. Overall, the meal was easy to make, but the flavor just wasn't there.

1 person found this review helpful

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From: Chef_Beauchamp

On Aug 17, 2009

My family really enjoyed this meal. It is so simple but has great flavor. We did not do any of the optional toppings and we still enjoyed it.

0 people found this review helpful

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From: Deb Petrill

On May 23, 2004

hugh hit!! passed this one to friends also, instant hit! Leftovers were great wrapped in tortilla wrap. I used chicken and lowfat refried and low fat cheese. It did not take away from flavor I did not flash freeze, but heated the refries first so they spread easliy.

13 people found this review helpful

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From: Treenickel

On Jul 15, 2004

I went ahead and added my cheese before freezing instead of after re-thawing. Didn't hurt it a bit. This dish was a big hit at our house and nice to make ahead for those don't know what to fix for supper nights. I think this would have made some really versatile leftovers, but my group chowed it down at one sitting so I'll never know for sure.

9 people found this review helpful

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