Casserole · Chicken · dinner

Chicken Taco Casserole

I cannot get enough of this vintage cookbook I rediscovered in my collection. It’s a compilation of recipes from women who attended the First United Methodist Church in Burkburnett, Texas in 1977.

I started out cooking a knockoff KFC chicken recipe from the book for TikTok. After that, I was hooked. There are so many hidden treasures in this cookbook. With each recipe, I feel like I’m the only person on the planet making them.

Some of these recipes have been lost to time and the passing of families who used to make them. Each recipe is an absolute adventure into homecooking.

This is the third recipe I’ve made from the cookbook. I was intrigued by it because it was a casserole–and you all know how I am with casseroles. Not only that, but the ingredient list stuck out to me. Jalapenos, cream of chicken soup, velveeta, and Fritos sounded like a delightful combination.

I was pleasantly surprised with how this turned out. At first I was turned off by the soggy Fritos, but then I found their flavor to be just like soft corn tortillas (they ARE corn chips anyway). I ate this for lunch for nearly a week and was happy with it.

I’m planning on making several other recipes from this gem of a cookbook, so stay tuned for some unique vintage recipes!

Chicken Taco Casserole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A hearty chicken & cheese casserole that's spicy and filling.


  • 1 lb. chicken breast, cubed and cooked
  • 2 jalapenos, diced
  • 1 can evaporated milk
  • 2 cans cream of chicken soup
  • 1 can Rotel tomatoes
  • 1 bag Fritos
  • 1 onion, diced
  • 16 oz. Velveeta, cubed


  1. Saute onion & jalapenos in butter until tender.
  2. Meanwhile. in a large bowl, whisk together evaporate milk, chicken soups, and Rotel. Stir in cooked chicken and onion/jalapeno mixture.
  3. In a large 13×9″ baking dish, spread Fritos along the bottom. Pour chicken mixture on top. Top with chunks of Velveeta.
  4. Bake, uncovered, for 25 minutes at 350 degrees.

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