Mexican Chicken Casserole (Taco Style)
Ingredients:
2 cups cooked, shredded chicken
1 can (10 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1 cup sour cream
1 packet taco seasoning mix
1 cup shredded cheddar cheese
1 cup shredded Mexican blend cheese
1 cup corn (frozen or canned)
8-10 small flour tortillas, cut into strips
1 cup salsa
Optional: chopped green onions, cilantro for garnish
Directions:
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, cream of chicken soup, diced tomatoes with green chilies, sour cream, taco seasoning, and corn.
In a greased 9×13-inch casserole dish, layer half of the tortilla strips on the bottom. Top with half of the chicken mixture and sprinkle with half of the shredded cheeses. Repeat the layers.
Pour salsa over the top and sprinkle with the remaining cheese.
Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until bubbly and golden.
Garnish with chopped green onions or cilantro, if desired.
Prep Time: 15 min | Cook Time: 40-45 min | Servings: 6-8
