Chicken Taco Casserole

This recipe is amazing. Easy, pretty quick if you pre cook the chicken in the crock pot with taco seasoning, and really tastes delicious! It's from Six Sister's Stuff. 

Chicken Taco Casserole

Ingredients:

1 (10 oz) bag tortilla chips

2 (10.75 oz) cans cream of chicken soup  

1 1/2 cups sour cream (I used light)

1 (14 oz) can diced tomatoes and green chilis (Ro-tel)

1 can black beans, rinsed and drained

1 or 2 cans of corn (It doesn't call for this in the recipe but it totally makes it awesome and more filling!)

1 (1 oz) packet taco seasoning

3 cups chicken, cooked and shredded (I put frozen chicken in the crock pot in the morning on high, with some taco seasoning from a packet. Then after it's all cooked and shreds easily, just make the casserole early and keep in fridge until ready to bake.)

2 cups cheddar cheese

Directions:

Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.

Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken