Cowboy Chicken Tortilla Casserole
Ever wonder why a recipe might earn the title ‘Cowboy Chicken Tortilla Casserole’? Maybe because we imagine cowboys aren’t fussy in the kitchen, and this is the perfect unfussy, one-dish, Tex-Mex-inspired meal. It harnesses the savoriness of Campbell’s® Condensed Cream of Chicken Soup and the zest of Pace® Chunky Salsa to create one super simple but full of flavor sauce for a medley of black beans, corn, chicken, and tortillas. It’s a hearty, flavorful dinner that’s bound to please cowboys and city-folk alike!
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 cup water or Swanson® Chicken Broth
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup Pace® Chunky Salsa
- 1/4 cup rinsed, drained, canned black beans
- 1 1/2 cups fresh corn kernels or frozen corn kernels
- 2 cups cubed cooked chicken or shredded rotisserie chicken
- 6 (6-inch) corn tortilla or 4 flour tortillas (8-inch), cut into 1-inch pieces
- 1/2 cup shredded Cheddar, Monterey Jack or Mexican blend cheese
Direction
- Heat the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl. Season with salt and pepper.
- Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
- Bake for 25 minutes or until the mixture is hot.
