Wednesday, September 23, 2009
Chicken Taco Bake
This is one of our favorite go-to dinners. Our summer was so busy with the wedding and all that we realized we hadn't had it in a couple months! It is easy, tasty, and makes fabulous leftovers. We often serve it with Goya yellow rice, salsa, and sour cream. I found this a couple years ago as a weight watchers online recipe. We have adapted it overtime. I am sure it would be tasty with some beans added too. I highly suggest you try it if you enjoy taco flavoring! Enjoy :)
1 can of refrigerated reduced fat crescent rolls
1 pound of ground chicken
1 packet of taco seasoning
1 1/2 cups of Mexican shredded cheese
Salsa and sour cream (for topping)
1) Preheat the oven to 350.
2)Brown the chicken on the stove.
3) I use my 13 x 9 casserole to spread out the crescent rolls-be sure to pinch in at the seams to blend them together.
4) Once the chicken is cooked and drained, add the taco seasoning as the packet instructs.
5)While the taco seasoning is cooking into the chicken, place the dish with only the crescent roll base into the oven. Let this cook for about 5-10 minutes on its own. I find it helps to cook the crescent crust.
6) Remove the pan from the oven and top the cresent rolls with the ground chicken. Sprinkle the shredded cheese over the chicken. Bake in the oven for about 10-15 minutes or until the cheese is melted and the bottom is light brown.
Serve with salsa and sour cream.