A hearty, great tasting chicken and vegetable
casserole. Also good with leftover turkey, too!
Mexican Vegetable-Chicken
Casserole
1 (141/2-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 pinto beans, rinsed and drained
1/2 cup sour cream
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 (4-ounce) cans diced green chilies
2 tablespoons taco seasoning mix
Garnish: whole green chili 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, at 375°F (190°C) for
30 minutes or until bubbly. Serve with salsa. Garnish, if desired.
Makes 6 servings.
