Mexican Chicken Casserole
A flavorful, layered casserole with tortilla chips, seasoned chicken, black beans, and melted cheese.
Ingredients
Crust
- 3 cups crushed tortilla chips divided
Filling
- 15 oz black beans drained and rinsed
- 2 cups chopped cooked chicken rotisserie chicken works well
- 1 teaspoon ground cumin
- 21 oz cream of chicken soup 2 (10.5 oz) cans, DO NOT add any water or milk
- 10 oz Rotel tomatoes undrained
Toppings
- 2 cups shredded jack cheese
- 2 cups shredded medium cheddar cheese
- 1 tomato diced tomato
- 1 bunch cilantro rinsed and chopped
- Jalapeños optional
Instructions
- Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
- Sprinkle 1 cup of crushed tortilla chips across the bottom of the dish. Layer chicken and black beans over the chips.
- Stir cumin into the cream of chicken soup and spread over the chicken and beans. Add Rotel tomatoes.
- Sprinkle cheeses evenly over the tomato layer and top with remaining 2 cups of crushed chips.
- Bake for 25-30 minutes or until hot and bubbly. Garnish with cilantro and tomatoes.
- Serve immediately with optional jalapeños for extra heat.
Notes
For an extra kick, add diced jalapeños on top before baking.