Mexican Vegetable-Chicken Casserole

Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 (14 1/2-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 1/4-ounce) can corn with red and green peppers, drained
  • 1 (14 1/2-ounce) can cut green beans, drained
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 2 (4.5-ounce) cans chopped green chiles
  • 2 tablespoons taco seasoning mix
  • Garnish: whole green chile peppers

Preparation

  1. Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.
  2. 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.
  3. Arrange whole chips around edge of dish.
  4. Bake, covered, at 375° for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Vegetable-Chicken Casserole Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy