Mexican Chicken Casserole

Ingredients

• 3-4 cups shredded rotisserie chicken
• 1 15 oz can whole kernel corn (drained)
• 1 15 oz can black beans (drained and rinsed)
• 1 10.5 oz can cream of chicken soup
• 1 10 oz can diced tomatoes and chiles (i.e. Rotel) (drained)
• 1 8 oz sour cream
• 1 cup thick salsa (mild/medium/hot)
• 1-2 medium jalapeno peppers (seeded and finely diced (optional))
• 1 1.0 oz packet taco seasoning
• 1 1/2 tsp garlic salt
• 1 tsp lemon pepper
• 1 tsp ground cumin
• 3 1/2 cups colby jack cheese (divided use)
• 3 cups crushed tortilla chips or Doritos (divided use)
• 1 small bunch green onions (thinly sliced)
• 2-4 Tbsp chopped fresh cilantro
• sour cream, salsa, diced roma tomatoes for topping

Instructions

1. 1

   Preheat oven to 350°F. Prepare a 13x9-inch baking pan with non-stick cooking spray. Set aside.

2. 2

   Add chicken, corn, black beans, condensed soup, Rotel tomatoes, sour cream, salsa and diced jalapenos to a large mixing bowl. Stir until fully combined.

3. 3

   Add in taco seasoning, garlic salt, lemon pepper and ground cumin. Mix until fully combined. Mix in 2 cups shredded cheese.

4. 4

   Sprinkle the bottom of the prepared baking dish with 2 cups tortilla chips. Spread chicken mixture evenly over the tortilla chip layer.

5. 5

   Top chicken layer with remaining cheese to top of chicken mixture. Top with remaining 1 cup tortilla chips.

6. 6

   Bake uncovered for 30-40 minutes or until cheese has melted and the casserole is bubbly.

7. 7

   Top with green onions, cilantro, and diced tomato and serve with salsa and sour cream.