Mexican Chicken Casserole

new2cookin's Note:

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!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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.

Reviews

[rather be at the barn...]

This was quick, easy, and delicious! I was looking for a Mexican dish with chicken - but I didn't have the tortillas that I usually use. The chips on the inside layers do soften - but taste just like regular corn tortillas! The chips on the top get nice and crunchy. I did use a Mexican blend of shredded cheese instead of the American cheese - just a matter of personal preference. Even my husband, who normally dreads new recipes (!), liked this one! Thanks for sharing it.

[CaleighsMommy]

AWESOME! Is all I have to say!

[Lucky Ducky]

I enjoyed this recipe, but would make a change if making again. I did not enjoy the layers of tortilla chips within the casserole, as they got soggy and mushy. Next time I would leave these out and just do the layer on top, which stays nice and crispy. I had to bake for over 45 minutes to get it hot all the way through (likely in part because I used frozen kernel corn). Otherwise, a good recipe! Thanks for sharing.