Chicken Taco

*Before you begin, the diced onion can be sauteed in a couple of tablespoons of butter or olive oil, if you’d like. I’ve made this recipe both ways (sauteed and not sauteed) and it works either way. Go with your gut!

Preheat your oven to 350 degrees. Grease a 9x13x2 casserole dish with your favorite cooking spray.

Pick the meat off of both chickens (white and dark meat) and place in a large bowl. Discard the skin and bones. This is easiest to do when the chickens are about room temperature, so if they’re piping hot from the deli, give them a few minutes to cool down.

Now it’s time to dump and stir. Add all 4 cans of soup, diced onion, and green chilies (drain the chilies first!) to the chicken. Stir and combine.

Now, to layer in the casserole dish: first, a single layer of chips. If there is a lot of overlap with the chips, this layer will get tough. Then, half of the chicken mixture. Then 1 cup of cheese. Now repeat – chips, the second half of the chicken mixture, and the rest of the cheese.

Bake uncovered for 30 minutes until cheese is melted and chicken mixture is bubbly.

Serve with salsa and fresh chips for crumbling on top.

*This casserole can easily be made ahead of time and works great in disposable baking tins for taking to neighbors and friends!