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CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

• Spray slow cooker insert with non-stick cooking spray.
• Melt the butter in heavy saucepan.
• Blend in flour and salt. Cook until bubbly.
• Remove from heat and gradually stir or whisk in liquid.
• Return to heat and cook, constantly stirring until smooth and thickened.
• Whisk together the white sauce and sour cream until smooth.
• Add in taco seasoning, salt and pepper, to taste.
• Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
• Spread mixture into slow cooker insert.
• Top with chicken pieces in a single layer if possible.
• Cover and cook on low 4-6 hours* until chicken is cooked through.
• Remove chicken and shred with 2 forks.
• Mix chicken back in.
• Top with Fritos and remaining cheese.
• Cover a few minutes JUST until cheese melts.
• Top with chopped tomato and green onions.
• Serve immediately.

NOTES:

• Time varies based on chicken breast sizes.
• I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

• Mix all the dry ingredients together and use with your taco meat.
• Pour the water in the pan and cook just like you would for tacos.
• The amount above is the same amount that is in one packet of taco seasoning mix at the store.