Chicken Taco Bubble Up Casserole Directions:
Preheat oven to 375° degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl combine, cooked chicken, taco seasoning, black beans, green chiles, corn and enchilada sauce. Stir until well combined.
Separate dough into 8 biscuits; cut each into 8 pieces. Add biscuit pieces to the chicken mixture and stir gently until pieces are coated.
Spread mixture evenly in baking dish-be sure the biscuits are in a single layer and not layered on top of each other-this will allow the biscuits to cook more evenly.
Bake 25-28 minutes or until biscuits are golden brown and no longer doughy in center.
Sprinkle casserole with cheese. Bake for another 3 minutes or until cheese is melted.
Garnish with chopped cilantro, tomatoes, and fat free sour cream, if desired.
Store leftovers in an airtight container in the fridge for 5-7 days or freeze for up to 2 months.
Makes 8 ( 1 heaping cup) servings
4 WW Points® per serving
Smartpoints: GREEN: 6 smartpoints per serving BLUE/PURPLE: 4 smartpoints per serving.
Nutrition Information:
Yield: 8
Amount Per Serving:
CALORIES: 341
TOTAL FAT: 14g
CHOLESTEROL: 75mg
SODIUM: 250mg
CARBOHYDRATES: 29g
FIBER: 5g
SUGAR: 2g
PROTEIN: 24g
I await your comments! Enjoy!
