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Source: Perdue Farms

Texas Taco Bake
A zesty dish and one everyone will dig into!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
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1 can (10 3/4 oz.) cream of chicken soup, with savory herbs of other cream soup
2/3 cup water, warm
1 package (10 oz.) PERDUE® SHORT CUTS® Honey Roasted Carved Chicken Breast
1 package (8 oz.) cheese, mexican-style blend (2 cups), divided
3 cups tortilla chips, slightly crushed, divided
1 cup mild salsa
2 cups tortilla chips, whole
1/2 cup avocado, silvers
1/2 cup tomato, diced
1/2 cup ripe black olives, sliced
1/2 cup sour cream




Preheat oven to 350F. In large mixing bowl, combine soup and warm water. Add chicken, 1 cup cheese and 2 cups tortilla chips. Toss together and place in 9"x9" or 7"x9" greased baking dish. Spread salsa evenly over chicken mixture; top with remaining tortilla chips and cheese. Bake 20 to 25 minutes, until hot and bubbly. To serve, place a row of whole tortilla chips down center or around edges of casserole and garnish with remaining ingredients.




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