Our sweet sister Kristen was in a terrible car accident with her family last Thursday night. Here in Utah, we have had freezing rain, which immediately turns to ice as soon as it hits the ground. All our freeways have become ice skating rinks and it makes driving so scary.
Kristen and her family were headed to visit us on Thursday night and a semi-truck came out of his lane, causing them to swerve to miss hitting him, which send them spinning into the side of the semi-truck.
Their car was totaled and they had to rip off the door of the car to pull Kristen out. Her arm is in a sling because she hurt her elbow, but other than that, they are okay. When you see pictures of the car, it really is a miracle that she is okay.
Yep . . . Kristen was sitting right where the windshield is bashed in . . .
Anyway, we have once again been reminded of the importance of families. You can bet your last dollar that I held my family a little tighter that night and didn't hurry through our bedtime story . . . you just never know.
One thing that has always been a focus in our family (both growing up and right now) is family dinner. It's a priority in my life to be able to sit down with my family every night and enjoy a meal together. I love catching up on the day and being with my family.
This Chicken Taco Casserole is actually something we make all the time because the whole family loves it. If you are looking for something that will make everyone at the dinner table happy, this is the recipe for you.
Chicken Taco Casserole
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) - or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.
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