Mexican Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a cookbook, but changed it so much to my own liking that it no longer resembles the original. My husband and I moaned at the first taste of this. It is just as yummy reheated and you can add a few more chips to make it have that crispness again. Hope you enjoy! Ingredients:
1 lb boneless skinless chicken breast half, cooked and shredded |
1 (16 ounce) can black beans, drained and rinsed |
1 cup chicken broth |
1/2 cup onion |
3/4 cup green pepper |
1/4 cup scallion |
1 (16 ounce) can whole kernel corn, drained |
1 (16 ounce) can diced tomatoes with green chilies |
1/2 lb american cheese |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
7 ounces tortilla chips |
Directions:
1. mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
2. you can add green chiles and jalapenos depending on how spicy you'd like it.
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