This easy and delicious Chicken and Potato Taco Casserole recipe is full of flavor and comfort. The great part is you use that leftover rotisserie chicken. The family will love it. RECIPE BELOW. Enjoy.
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CHICKEN POTATO TACO CASSEROLE | LEFTOVER ROTISSERIE CHICKEN RECIPE | TESS COOKS 4U
INGREDIENTS:
2-3 pounds sliced potatoes
3-4 cups cooked chicken
1 cup diced onions
1 cup diced bell pepper
4-5 cloves minced garlic
1 - 28oz can diced/crushed tomatoes
1 cup tomato sauce
2 small cans green chilies with juice
2 Tbsp. taco seasoning
1/4 tsp. black pepper
1 tsp. oregano
12-16oz grated cheddar cheese
crushed Doritos for top
chopped green onions for top
salt and black pepper to taste
oil
In a pan of medium heat add oil, onions, bell peppers, pinch salt and black pepper.
Cook and stir for 2 minutes.
Add green chilies with juice and minced garic. Cook and stir for a minute.
Add crushed tomatoes and tomato sauce.
Stir to combine and turn heat up to bring to simmer.
Add black pepper, taco seasoning and oregano. Stir and simmer for a couple minutes.
Turn off heat, add cooked chicken and stir to incorporate.
Thinly slice potatoes and add to well greased 9 x 13 pan. Will have about 3-4 layers.
Season with a sprinkle of salt and black pepper.
Sprinkle grated cheese in light layer over the potatoes.
Spoon and level chicken mixture over the cheese.
Cover with parment paper and foil.
Bake 350 degrees Farenheit covered for 40 minutes.
Uncover, sprinkle top with cheese and bake another 5-10 minutes.
Let rest for 20-30 minutes before serving.
While warm sprinkle top with crushed Doritos and chopped green onions.
Serve and enjoy.
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