Mexican Chicken Casserole

Step 1

Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.

Step 2

Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.

Step 3

Layer diced chicken and black beans over the crushed chips.

Step 4

Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.

Step 5

Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.

Step 6

Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.

Step 7

Garnish casserole with cilantro and chopped tomatoes.

Step 8

Serve immediately with a slice or two of fresh jalapeño.