Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Ingredients: 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

12 ingredients

2 steps

Ingredients

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.