Mexican Chicken Casserole

5.0(5)

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!

by new2cookin·published 2005-04-22

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One Dish Meal

Servings

6 serving(s)

Total time

50 min

prep 20 min

Calories / serving

622 kcal

Ingredients (12)

serves

1 lb boneless skinless chicken breast half, cooked and shreddedchicken
1 (16 ounce) can black beans, drained and rinsedblack-beans
1 cup chicken brothchicken-broth
1/2 cup oniononion
3/4 cup green pepperbell-pepper
1/4 cup scallionscallion
1 (16 ounce) can whole kernel corn, drainedcorn
1 (16 ounce) can diced tomatoes with green chiliestomato
1/2 lb American cheeseamerican-cheese
1 (10 1/2 ounce) can cream of mushroom soupcream
1 (10 1/2 ounce) can cream of chicken soupcream
7 ounces tortilla chipstortilla-chips

Instructions (2 steps)

01mix 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.
02

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