Scott's Taco Chicken Casserole

(Courtesy of Scott Greiber)


Ingredients:
1 lb. frozen chicken breasts
3/4 c. salsa
1 pkg. taco seasoning
1/2 c. water
1 pkg. soft taco shells
2 cans cream of chicken soup
4 c. shredded cheese (cheddar and mozzarella is a good combo)
Sour cream and salsa if desired

Directions:
Put chicken and salsa in a resealable bag overnight to defrost and to marinade.  Place in the refrigerator for 8 hours or until thawed.

Take chicken out of the bag and place on a cookie sheet sprayed with nonstick spray.  Bake at 350 degrees for 25 minutes or until cooked through.  Let the chicken cool.  Shred the chicken breasts into a frying pan.  Add the taco seasoning and water.  Let simmer for 10 minutes.  Let cool.

Cut the taco shells into quarters and line the bottom of a 9x13 pan with a layer of shells (overlapping as needed).

In a large bowl, mix together chicken and cream of chicken soup.  Spread half of the chicken mixture in the pan on top of the bottom layer of taco shells.  Add half of the cheese.  Layer with the rest of the taco shells then the remaining chicken and top with the remaining cheese.

Bake at 350 degrees for 30-45 minutes or until cheese starts to brown.  Let stand 5 minutes before serving.  Serve with a side of sour cream or salsa if desired.