Mexican Vegetable-Chicken Casserole
A hearty, great tasting chicken and vegetable casserole. Also good with leftover turkey, too!
1 (14.5-ounce) package nacho-seasoned tortilla chips
2 cups chopped cooked chicken
1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend
1 (15.25-ounce) can corn with red and green peppers, drained
1 (14.5-ounce) can pinto beans, rinsed and drained
1/2 cup sour cream
1 (10.75-ounce) can cream of chicken soup, undiluted
2 (4-ounce) cans diced green chiles
2 tablespoons taco seasoning mix
Garnish: whole green chile peppers
- Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.
- Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining cheese and crushed chips. Arrange whole chips around edge of dish.
- Bake, covered, in a preheated oven at 375°F (190°C) for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.
Makes 6 serving.