Chicken Taco Bake Recipe

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Last Updated on July 1, 2019 by Tracy

This Chicken Taco Bake recipe is a healthy spin on the recipe that you will normally see with ground beef. This recipe is easy to make and is a family fave

Chicken Taco Bake Recipe

Chicken Taco Bake Recipe

I have been playing in the kitchen with some favorite family recipes and switching them up some, my mom has made a Mexican Taco Bake for as long as I can remember with Lean Ground Beef…I decided to try it with shredded chicken and it turned out great!  Plus, chicken is better for us ๐Ÿ™‚

This one is soooo easy to make to – you will love it!

Chicken Taco Bake
Recipe Type: Dinner
Cuisine: Mexican
Author: Tracy @
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 can of low-fat crescent rolls
  • 2 large chicken breasts
  • 1/2 jar of your favorite salsa (approx 8 oz)
  • 1/2 cup shredded cheddar cheese
  • optional – sour cream
  1. Cook the chicken breasts in the crock pot 4-6 hours (or boil)
  2. Mold the crescent rolls to cover the bottom and sides of a 8×8 baking dish
  3. Shred chicken when fully cooked
  4. Mix salsa and chicken in a large bowl
  5. Pour chicken/salsa mixture on top of the crescent rolls in the baking dish
  6. Top with cheese
  7. Bake at 350 degrees for approx. 30 minutes – until crescent rolls are cooked throughout
  8. Optional – top with sour cream
  9. Enjoy!


This Chicken Taco Bake recipe is low-fat and full of flavor!  Make sure to let me know if you try it ๐Ÿ™‚

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Chicken Dinner Recipes

Comment section

6 thoughts on “Chicken Taco Bake Recipe

  1. Has anyone ever tried it with the shredded can chicken? I used the cans for my buffalo dip and wanted to see if it will also taste good with this.

    1. I haven’t used canned, but if you like it in your dip – I am thinking it would also be good in this one! Let me know if you try it!

    1. Hi Jillian! No, I haven’t made this one a freezer meal. I do prep the chicken ahead of time for easy assembly ๐Ÿ™‚

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