Southwest Chicken Casserole

This Southwest Chicken Casserole is an amazing staple around our house! Everyone in my house loves anything with a Mexican flare. Chicken is so much more affordable than beef these days, so I look for any recipes that call for chicken. Even if you’re eating organic; organic chicken is priced much better than organic beef 😀 I hope you enjoy this as much as we did!

Gather your ingredients

• 4 chopped/cooked boneless, skinless chicken breasts
• 2 cans (10 1/2 ounces each) cream soup.  I use 1 cream of chicken and 1 cream of celery, but you can use your favorite
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can whole kernel corn
• 1 packet taco seasoning mix
• 4 cups crushed tortilla chips
• 2 cups shredded Cheddar cheese
• 1 tomato, chopped
• 3 green onions, sliced

Get to cooking

1. Heat oven to 350°F. Lightly grease a 13x9x2 inch baking dish. Mix the chicken, soup,  tomatoes and green chiles, beans, corn and seasoning mix in a large bowl.
2. Layer half the chicken mixture, 2 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.
5. Sprinkle with the chopped tomato, green onion before serving.
6. Enjoy!