Monday, June 27, 2016

Ranch Chicken Taco Bake

For years I've seen plenty of taco casserole recipes that have always looked so good but I haven't been able to find one that doesn't contain any "cream of" soups so I decided to try and create one myself.  I wanted a taco "inspired recipe" and this Cool Ranch Chicken Taco Bake was it! I used rotisserie chicken breast along with Cool Ranch Doritos and Sour Cream instead of cream of chicken soup. It is a new family favorite!

Ranch Chicken Taco Bake
Serves 6
Cal 250, Carbs 13.8, Fat 12.1, Fiber 1.5, Protein 15.5

1 Rotisserie Chicken Breast, skin removed and diced
1 tsp. taco seasoning
1 tsp. dry ranch seasoning
1 can rotel, drained
8 oz. light sour cream
1.25 cups reduced fat shredded cheddar cheese, divded
3 oz. crushed cool ranch doritos, divided
1 tomato, chopped
Shredded Lettuce

Pre-Heat Oven to 375.

In a large bowl combine chicken, dry seasonings, rotel, sour cream, and half of the shredded cheese together. Combine well and spread into a lightly greased casserole dish. Top half of the Doritos.

Bake for 15-20 minutes. Remove from oven and top with remaining cheese and chips. Continue baking another 5 minutes or until cheese is melted and bubbly. Top with shredded lettuce and chopped tomato. Enjoy!


  1. Looks delicious and perfect for summer. xo

  2. YUM! Thanks for stopping by and sharing with us at Merry Monday. I hope you have a great 4th of July weekend!


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