Cowboy Chicken Casserole
Cream of Chicken Soup and Pace® Salsa come together to create a creamy Southwest style sauce that turns cooked chicken into something pretty special. Black beans, corn, tortillas and cheese make this one dish dinner even better. With only 10 minutes of prep, everyone’s sure to love this, even the cook! Why not make two and freeze one for another night. Click on “recipes tips” below to see how.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 teaspoon chili powder
0.5 teaspoon garlic powder
1 cup Pace® Chunky Salsa
0.25 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
0.5 cup shredded Cheddar cheese
0.5 cup water
1 teaspoon chili powder
0.5 teaspoon garlic powder
1 cup Pace® Chunky Salsa
0.25 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
0.5 cup shredded Cheddar cheese
Instructions
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
Cowboy Chicken Casserole
Cream of Chicken Soup and Pace® Salsa come together to create a creamy Southwest style sauce that turns cooked chicken into something pretty special. Black beans, corn, tortillas and c...
Directions
Print
Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.
Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.
Bake for 25 minutes or until the mixture is hot and bubbling.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 teaspoon chili powder
0.5 teaspoon garlic powder
1 cup Pace® Chunky Salsa
0.25 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
0.5 cup shredded Cheddar cheese
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