MEXICAN CHICKEN CASSEROLE

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Mexican Chicken Casserole image

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!

Provided by new2cookin

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • you can add green chiles and jalapenos depending on how spicy you'd like it.

Nutrition Facts : Calories 621.7, Fat 25.2, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1887, Carbohydrate 64.8, Fiber 8.7, Sugar 4.5, Protein 38.1

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