# Chicken Taco Casserole 4 portions · US measures · keto · 10 min publisher preparation · 30 min Chicken Taco Casserole. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 375°F. Measure the scaled undrained tomato amount, then drain. Soften cream cheese.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb boneless chicken breast	Toss chicken with taco spice and half oil; brown in batches with remaining oil.	Combine browned chicken and juices with filling; top remaining cheese; bake 375°F 20 min to 165°F.
1.2 tbsp taco spice
0.8 tbsp olive oildivided
0.8 tbsp olive oildivided
1.6 oz cream cheesesoftened · Original ten-portion recipe uses 4 ounces, equivalent to half an 8-ounce block. Use the displayed scaled weight.	Mix cream cheese, sour cream, drained tomatoes, half cheese and remaining aromatics.
0.2 cup sour cream
5.6 oz Rotel tomatoes with chiliescanned; measure undrained contents before draining · Source specifies one 14-ounce can. The listed ounces are undrained package contents, not drained solids: weigh the displayed share before draining. Retain this source can size despite other package sizes.
0.6 cup Mexican blend cheesedivided
0.6 tbsp dried onion flakes
0.4 tsp garlic powder
0.4 tsp chipotle powder
0.1 cup cilantrochopped
0.1 cup green onionssliced
0.6 cup Mexican blend cheesedivided

## Ingredients - 1 lb boneless chicken breast - 1.6 tbsp olive oil — divided - 1.6 oz cream cheese — softened. Original ten-portion recipe uses 4 ounces, equivalent to half an 8-ounce block. Use the displayed scaled weight. - 0.2 cup sour cream - 5.6 oz Rotel tomatoes with chilies — canned; measure undrained contents before draining. Source specifies one 14-ounce can. The listed ounces are undrained package contents, not drained solids: weigh the displayed share before draining. Retain this source can size despite other package sizes. - 1.2 cup Mexican blend cheese — divided - 1.2 tbsp taco spice - 0.6 tbsp dried onion flakes - 0.4 tsp garlic powder - 0.4 tsp chipotle powder - 0.1 cup cilantro — chopped - 0.1 cup green onions — sliced ## Equipment - Oven - Large skillet - Baking dish - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Chicken.** Cut chicken into small chunks and coat with taco seasoning and half the olive oil. 2. **Filling.** Blend cream cheese, sour cream, drained tomatoes and half the shredded cheese. Stir in onion flakes, garlic powder, chipotle, cilantro and green onions. 3. **Brown.** Heat the remaining oil in a large skillet over medium-high. Brown chicken in batches without crowding; it can finish cooking in the oven. 4. **Bake.** Mix browned chicken and its juices into the filling. Spread in a shallow casserole dish, cover with remaining cheese and bake around 20 minutes, until bubbling and chicken reaches 165°F. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 341 kcal; protein: 34.0 g; total carbs: 3.0 g; fiber: 0.2 g; net carbs: 2.8 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Source states a 14-ounce Rotel can. Retained verbatim as package measure, not replaced with typical 10-ounce can. - Ingredient quantities are scaled from 10 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from ketocookingwins.com. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [ketocookingwins.com: Chicken Taco Casserole](https://www.ketocookingwins.com/chicken-taco-casserole/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-chicken-taco-casserole/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.