Mexican Chicken Casserole

Ingredients

• 3 cups crushed tortilla chips (or Dorito Nacho Cheese chips, divided)
• 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. can Rotel tomatoes (undrained)
• 2 cups shredded jack cheese
• 2 cups shredded medium cheddar cheese
• 1 tomato (diced)
• 1 bunch cilantro (rinsed and chopped)
• Jalapeños (optional)

Instructions

1. 1

   Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.

2. 2

   Crush tortilla chips lightly and sprinkle approximately 1 cup of the crushed tortilla chips across the bottom of the baking dish.

3. 3

   Layer diced chicken and black beans over the crushed chips.

4. 4

   Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.

5. 5

   Sprinkle cheeses evenly over the tomato layer and top with remaining 2 cups crushed chips.

6. 6

   Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.

7. 7

   Garnish casserole with cilantro and chopped tomatoes.

8. 8

   Serve immediately with a slice or two of fresh jalapeño.