Chicken Tostada Upside Down Bake…

It’s Monday again! What a great weekend we had! My husband’s family came in from AZ for a Kidney Wise walk to support my brother in law in Santa Monica. The weather was beautiful and we all walked for a good cause. My little guy was straggling the last 15 minutes, but we all made it! I also had the opportunity to attend Helen/Tartelette’s food photography and food styling class in Woodland Hills Saturday afternoon. It was so much fun meeting other LA bloggers and coming home with some great tips from Helen, she is so unbelievably talented! Needless to say, the weekend flew.

To start our week off, I thought I’d share a simple weeknight dinner that is a sure pleaser for the whole family. So basically, this dinner is like an upside down chicken tostada, casserole style. It really is so easy to whip up and has everyone coming back for seconds 🙂

Hope you all enjoy!

Here are the main ingredients in this recipe. It wouldn’t be me if I didn’t forget something….I left out the cilantro and cheese 🙂

Quick and easy dinners are a must for crazy weeknights, this one is just that. Everything in a pot, transfer to a baking dish, bake and EAT.

I think it’s safe to say I use Lawry’s Garlic Salt on just about every savory dish I create. If you don’t own it yet, do yourself a favor and pick some up!!

Bake, add cheese……and mmmmmm!

Chicken Tostada Upside Down Bake

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper

1 can diced tomatoes, fire roasted is great with this recipe

1 can corn, drained

1 can black beans, drained

1 can black olives, chopped

1 packet ranch dressing seasoning packet (optional, but really tasty)

1 1/2 Tablespoons ground cumin

Pinch of kosher salt and pepper

1/2 Cup fresh chopped cilantro

1 can Pillsbury Crescent Rolls, in the sheet form if possible

1 Tablespoon extra virgin olive oil

1/4 teaspoon Lawry’s Garlic Salt with Parsley

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)

8 servings


Here’s our crew (Team Sweetness) that walked, we had such a great time in Santa Monica 🙂

Have a great Monday, come back soon for another sweet treat!

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  4. Karly

    I made this following your recipe a couple weeks ago and it was amazing! My fiance loved it! But then….I had an idea! I love bread, especially the pillsbury dough crescent roll dough, so I made an “empanada” with the chicken/beans/corn/tomato filling on the inside. I just took 1 crescent triangle scooped some of the mix into the center and placed another on top! Yummy! Thank you for all the great recipes!

  5. Courtney

    Sounds yummy and looks delicious. I second the Lawry’s Garlic Salt. I have it in a huge thing from a wholesale store. I use it on almost everything ๐Ÿ˜€

  6. erin

    i. love. this. recipe!! this was soooo good. i even rushed it along a little because i was in a time crunch, and it worked awesome! thanks for the awesome recipes… i am finally able to change it up with “real food” for my picky family!

    i love the site!!

  7. Cassi

    I made this tonight and it was super good. I tweaked it a bit, i put quite a bit of chili powder on the chicken, and for the tomatos i used were diced with chipotle. I also accidentally grabbed olives that were flavored with Jalapeno juice, but even those added a nice touch. i also served it with fresh avacodo and sour cream. The avacodo really set off the flavors. This recipe was great! thanks for sharing.

  8. Whitney

    OH.MY.GOSH. I made this last night and it was SOOO good!! I dont cook but since I have found your site I love to cook! You have saved my marriage. Thank you Thank You!

  9. Liz - Meal Makeover Mom

    The crescent roll topping is such a fun twist. Anything with beans makes me happy! They’re such a nutritious vegetable (or are they the magical fruit?).

  10. Brande

    Hi Jenny!
    Long time fan and this seems like a great recipe! Also, congrats on a successful PKD walk. My son has ARPKD and we walk her in Boston.

  11. Jessica B.

    We made this for dinner last night. Uber yummy and easy. I would never have thought of the ranch dressing mix to be the correct taste profile…but was AWESOME. Was thinking could also do a version with a ground turkey w/ taco seasoning type option. So many options you have opened up to me ๐Ÿ™‚

  12. themsrevolution

    this looks delicious, and i can’t wait to try it. yum! thanks to you, dinner time has been exponentially easier and better-received around here. you’re the best!

  13. Tricia Folsom

    This looks good to me and I know my husband would like it but my oldest (5) would take one look and say no. She is a visual eater and all that stuff mixed together would do her in. Drives me CRAZY!!!

  14. Kristi

    I made this last night…and it was yummy! My 12 y.o. son told me that it is his second favorite thing that I’ve ever made. I think he liked it!

  15. Barbara

    Such fun to do the walk with your family! The photos are great.
    And lucky you to take Tartelette’s food photography and food styling class! I would love to do that. She is so talented.
    And now for your tostada. Fabulous! And easy enough to put together. Love those Mexican flavors!

  16. Megan

    I made this last night and it was super yummy! It will definatly be in rotation! I have already emailed it to my friends! Thank you!

  17. Little Mochis

    OMG this was good! The girls and I made it last night and it will go into our Keeper binder. Thank you so much for a quick and easy dinner.

  18. Fuji Mama

    This looks absolutely delicious! I love easy meals like this. It was so nice to meet you this weekend!

    1. Jenny

      It was great to meet you too Rachael!! I told my hubby about that camp blogaway and I think I’m going!! I’ll let you know when I sign up. We should totally carpool!

    1. Jenny

      No kidding!! I grew up on mexican food! So much fun to finally meet you over the weekend ๐Ÿ™‚

  19. Lori @ RecipeGirl

    Great, quickie dinner for sure! I’m jealous that you made it to Helen’s workshop. It sounded like a fun time!

  20. Jessica @ How Sweet It Is

    Ahhh my mouth is watering just looking at this! I want to make it for breakfast!

  21. Kelley

    Dear Jenny, was thinking……. I’d love a great biscotti recipe. I just don’t have the time to try all those out there to find a great one. But tasted one over the holidays that had some butter in it, I know not all do. It was crunchy outside, dense and cookie like inside. Way good. Thought it might also be a good lighter recipe to feature with spring almost upon us and the heavier winter fare losing its appeal. The tostada looks great!

    1. Jenny

      Hi Kelley,
      If you type in Biscotti in my search at the top right of my blog, you can check out the recipes I’ve made. I think they are awesome. Good luck!!

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