Chicken Taco Bake

What you need:

  • 3 boneless, skinless chicken breasts, cooked & cubed or shredded
  • 1/2 (16oz) bag frozen peppers & onion blend
  • 1 packet taco seasoning (plus water called for on packet)
  • 1 pkg (8) burrito size tortillas (cut in 1/2)
  • (2) cans (10 3/4oz) Campbell’s Fiesta Nacho Cheese soup
  • 2 cups shredded cheddar


Preheat oven to 350*. Line 8×8 baking dish with parchment for easy clean up.

In heavy duty saucepan, combine chicken, peppers & onions, packet of taco seasoning plus water, and (one) can soup. Stir and bring to a simmer over medium heat.

In bottom of 8×8, spread 1/4 of remaining can of soup. Lay 4 tortilla halves in the bottom of pan with cut edges facing out.

Spread another fourth of soup on bottom of tortillas.

Spread with 1/3 of chicken mixture. Sprinkle with 1/2 cup cheddar.

Repeat with 2 more layers. Place remaining 4 tortilla halves on top. Sprinkle with remaining 1/2 cup of cheese.

Bake for 20-25 minutes — until heated through and cheese is melted.

Serve topped with sour cream and/or salsa if desired.

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