When Mama was alive, there was only one soup allowed in her cupboard...Campbells.
When Wendy told me she had this recipe from Campbells to use some leftover PBC chicken, I was all ears
She used cream of mushroom soup instead (trust me on this one) she also added cilantro
What You'll Need
4 cups shredded cooked chicken
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) canned black beans, rinsed and drained
1 envelope (about 1 ounce) reduced-sodium taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese (about 8 ounces)
1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro (optional)
How to Make It
1 Heat the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes & green chiles, beans and seasoning mix in a large bowl.
2 Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
3 Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
4 Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
