Crunchy Taco Chip Chicken

This chicken breast casserole borrows all the flavors of taco night and pulls them together in the microwave. Stewed tomatoes, scallions, red bell pepper, and celery cook down into a chunky sauce, the chicken sits on top, and then everything gets buried under crushed taco shells, cheddar, and chopped pimiento-stuffed olives.

The olives are the sneaky star here. They add a briny, slightly peppery bite that cuts through the richness of the melted cheese and keeps the whole dish from tasting one-note.

Arrange the chicken with the thicker ends pointing toward the outside of the dish. Microwaves heat from the edges in, so this keeps the breasts cooking evenly instead of drying out the thin ends while the thick parts stay raw.

Pro Tips

• Crush the taco shells coarsely, not fine. Bigger pieces stay crunchy under the melted cheese and give you that satisfying crunch.
• Use stewed tomatoes, not fresh. They are already seasoned and break down into a sauce faster than raw tomatoes would.
• Let the casserole rest for 2 minutes after the final microwave step. Carry-over heat finishes melting the cheese evenly.
• Serve over rice to catch all the tomato juices at the bottom of the dish.

Variations

• Swap cheddar for pepper jack to add some heat without extra seasoning.
• Stir a tablespoon of taco seasoning into the tomato mixture for a bolder, spicier base.
• Top with sliced avocado and a squeeze of lime after cooking for a fresher finish.