Señor’s Chicken Casserole is the real deal if you’re looking for a very yummy star for your Tex-Mex feast. It’s crunchy thanks to the salty tortilla chips, hearty thanks to the savory ground chicken mixed with fresh veggies, and cheesy thanks to all the melty cheese sprinkled on top! That’s a pretty nice addition to any food spread if you ask us. And nothing beats the garden-fresh juicy tomatoes and refreshing cilantro piled on top! Yum, yum, yum! Let’s get this food fiesta started with Señor’s Chicken Casserole!
Ingredients
- 3 cups plain tortilla chips or nacho cheese tortilla chips, crushed
- 2 cups chicken, cooked and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 2 (10.5-ounce) cans cream of chicken soup, undiluted
- 1 (10-ounce) can tomatoes with green chilies, undrained
- 2 cups Monterey Jack cheese, shredded
- 2 cups medium cheddar cheese, shredded
- 1 bunch cilantro, rinsed and chopped, for topping
- 1 tomato, diced, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch casserole dish with nonstick cooking spray.
Step 3 –Sprinkle 1 cup of the chips across the bottom of the prepared baking dish.
Step 4 –Layer the chicken over the chips and then add the black beans evenly on top of the chicken.
Step 5 –In a bowl, stir the cumin into the cream of chicken soup.
Step 6 –Evenly pour the soup mixture over the black beans.
Step 7 –Pour the tomatoes with green chilies over the soup layer.
Step 8 –Evenly sprinkle the tomato layer with the Monterey Jack cheese and the cheddar cheese.
Step 9 –Sprinkle the remaining chips on top of the cheese.
Step 10 –Bake the casserole until it is hot, bubbly, and the cheese is fully melted, about 25-30 minutes.
Step 11 –Top the casserole with the cilantro and the diced tomatoes and serve.
