Recipe Background
When picky Paula's neighborhood potluck is coming up and you are out of feed-the-block-friendly ideas, we've got just what Paula will be spying on! Frito Chicken Casserole layers tons of flavors in one large, crowd-pleasing dish! Any time you invite chunks of tender chicken with black beans, corn, tomatoes and chilies along with a cream cheese-based sauce, you've got a flavor-fest fit for a fiesta. But that's not all! When that jacked-up chicken teams up with those sweet and spicy chili corn chips and that bold, melted cheddar cheese... boy, oh, boy, Paula is sure to be poutin'. She's secretly going to be so jealous she didn't come up with your Frito Chicken Casserole herself. You might just have to share your special recipe to keep things nice!
When picky Paula's neighborhood potluck is coming up and you are out of feed-the-block-friendly ideas, we've got just what Paula will be spying on! Frito Chicken Casserole layers tons of flavors in one large, crowd-pleasing dish! Any time you invite chunks of tender chicken with black beans, corn, tomatoes and chilies along with a cream cheese-based sauce, you've got a flavor-fest fit for a fiesta. But that's not all! When that jacked-up chicken teams up with those sweet and spicy chili corn chips and that bold, melted cheddar cheese... boy, oh, boy, Paula is sure to be poutin'. She's secretly going to be so jealous she didn't come up with your Frito Chicken Casserole herself. You might just have to share your special recipe to keep things nice!
Ingredients
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 4 cups chicken breast cooked, cubed
- 1 (15.25-ounce) can black beans rinsed and drained
- 1 (15.2-ounce) can corn drained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10-ounce) can diced tomatoes with green chilies undrained
- 1 (4-ounce) can green chiles chopped
- 4 ounces cream cheese softened
- 1/3 cup fresh cilantro chopped
- 1 (10-ounce) bag chili-and-cheese-flavored corn chips
- 2 cups cheddar cheese shredded
- sour cream to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- In a large saucepan over medium heat, melt the butter.
- Add the onion to the butter and cook until softened, about 5 minutes.
- Add the chicken, the black beans, the corn, the cream of chicken soup, the tomatoes with chilies (and their juices), the green chiles, the cream cheese, and the cilantro and cook until the cream cheese has melted, about 5 minutes.
- Layer 1/3 of the corn chips on the bottom of a 9x13-inch baking dish.
- Evenly add 1/2 of the chicken mixture to the top of the corn chips.
- Sprinkle 1/3 of the shredded cheese on top of the chicken mixture.
- Repeat the layers once, starting with the corn chips and ending with the shredded cheese.
- Top the shredded cheese with the remaining corn chips, and then top the corn chips with the remaining shredded cheese.
- Bake the casserole until the cheese has melted and begins to brown, about 30 minutes.
- Let the casserole sit for 30 minutes.
- Top with the sour cream and serve.
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