Filipinos make buko pie, a sweet treat made from buko, a young coconut. The coconut flesh yields an extremely creamy custard because it hasn’t yet solidified.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 1 casserole |
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL® Original), drained
- ½ cup sour cream
- 2 tablespoons milk
- 1 ½ tablespoons taco seasoning mix
- ¼ teaspoon cayenne pepper
- 3 cups cubed cooked chicken
- 2 cups shredded Cheddar cheese, or more to taste
- 1 cup crushed tortilla chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
- Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.
- You can use cream of mushroom soup instead of chicken, if preferred.
Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 1036 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |