Creamy Mexican Chicken Casserole

  

 Creamy Mexican Chicken Casserole

Description:

A cheesy, creamy, flavor-packed casserole loaded with tender chicken, corn, beans, and gooey melted cheese — the ultimate Tex-Mex comfort food for busy weeknights!

Ingredients:

3 cups cooked chicken, shredded (rotisserie works great)

1 can (10 oz) Rotel diced tomatoes with green chilies, drained slightly

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 packet (1 oz) taco seasoning mix

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

2 cups crushed tortilla chips (or Doritos, for extra flavor)

Fresh cilantro or green onions, for garnish

Instructions:

Preheat the Oven:

Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.

Mix the Base:

In a large bowl, combine cream of chicken soup, sour cream, Rotel, and taco seasoning. Stir until smooth.

Add the Good Stuff:

Stir in shredded chicken, corn, black beans, and 1 cup of cheese.

Layer the Casserole:

Spread half of the crushed tortilla chips in the bottom of the baking dish.

Pour the chicken mixture over the chips.

Top with remaining chips and cheese.

Bake:

Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese on top.

Garnish & Serve:

Sprinkle with cilantro or green onions before serving.

Enjoy warm with a side of guacamole, salsa, or Spanish rice.