Thursday, April 29, 2010

Frito Chicken and Bean Casserole

Last week when I was meal planning, I had the random desire to make some sort of cheesy casserole with taco seasoning but couldn't find just the right recipe when I tried searching online. So, I decided that since I had a general idea of what I wanted, then I should try make something up. So voila, this is my creation! I must say, this absolutely came out every bit as good as I hoped it would, and is definitely something I plan to make again. Probably frequently. I love how a good casserole is easy to make, satisfying to eat, and less expensive than serving meat by itself (like in this recipe, I only used two large chicken breast halves and the casserole fed us for two days).

Frito Chicken and Bean Casserole

1-1/2 cups crushed corn chips, divided
1/2 cup sour cream
1/2 cup salsa
1/8 cup milk
1 can cream of chicken soup
1 tablespoon taco seasoning
2 cups shredded chicken (fully cooked)
1-1/2 cups or 1 can beans (such as kidney or black), drained
2 cups shredded Cheddar cheese
1/2 cup onion, chopped

Lightly spray or grease a 2-1/2 quart baking dish. Line the bottom of the pan with 3/4 cup finely crushed corn chips and set pan aside.

In a large bowl, stir or whisk together the sour cream, salsa, milk, soup, and taco seasoning until smooth. Stir in the chicken, beans, cheese, and onion. Gently drop by spoonfuls over the crushed chips in the pan, being careful not to displace the chips. Top with the remaining 3/4 cup of crushed chips. Bake at 375° for 35-40 minutes or until bubbly. Yields 6 to 8 servings.

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