Chicken Taco Casserole

As you know I am a big Chicken Taco Fan and tonight I am finding a use for the broken bits of tortilla chips that always seem to be at the bottom of my bag! I decided to make a casserole that has layers of all my favorite taco toppings topped with the broken chip bits and melted cheese. A great way to use something that you would normally toss in a very tasty way.

Chicken Taco Casserole: Serves 4

1lbs Chicken Breast - Boneless/Skinless
Chicken Stock
2 Bay Leaves
1/2C White Rice
1C Water
2-3TB Taco Seasoning
1/2C Sour Cream (I use Daisy's Light)
3/4C Corn
1C Salsa
4oz Avocado - Diced
2oz Monterey Jack Cheese - Shredded
1oz Blue Corn Tortilla Chips

In a sauce pot place chicken breasts and cover with chicken stock, add bay leaves and bring up to a boil. Cook until the chicken is cooked through and can easily be shredded. Remove from the stock and shred with 2 forks. Place the chicken in a saute pan with the taco seasoning and 1/2C of the chicken stock from the pot and cook it over medium heat until the chicken has absorbed all of the sauce and is evenly covered in seasoning.

While the chicken is cooking you can also cook the rice. In a small sauce pot place 1C of water with a pinch of salt and bring up to a boil. Add the rice once boiling and reduce to a simmer, stir once then place a lid on the pot and let it simmer lightly until all the water has absorbed into the rice.

Now that our parts are ready it is time to assemble the casserole. In an 8x8 greased pan place the chicken on the bottom and pat down then layer in the following order: sour cream, salsa, rice, corn, avocado. Place in a 350° oven for 20 minutes, remove and sprinkle the tortillas & cheese on top and return to the oven for 8-10 minutes to melt the cheese.

Remove, serve and enjoy!

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WW: 11 Points Plus / serving