10.5ouncesdiced tomatoes and chilies (Rotel)1 can, drained
15ouncesblack beans1 can, drained and rinsed
15ouncesyellow corn1 can, drained
2cupscooked chickencubed
kosher saltto taste
ground black pepperto taste
6corn tortillascut into 1-inch wide strips
½cupfreshly shredded cheddar cheese
½cupfreshly shredded Monterey jack cheese
sour creamoptional, for garnish
fresh cilantrooptional, for garnish
Instructions
Preheat oven to 350°F. Spray a 9x13-inch casserole dish with nonstick spray and set aside.
Stir the soup, chicken broth, chili powder, cumin, garlic powder, oregano, Rotel, beans, corn, and chicken in a large bowl. Season with salt and pepper as desired.
10.5 ounces condensed cream of chicken soup, ¼ cup low-sodium chicken broth, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 10.5 ounces diced tomatoes and chilies (Rotel), 15 ounces black beans, 15 ounces yellow corn, 2 cups cooked chicken, kosher salt, ground black pepper
Layer half of the tortilla strips in the bottom of the casserole dish, then pour the chicken mixture over the top, spreading it in an even layer.
6 corn tortillas
Layer the remaining tortilla strips on top of the chicken mixture. Top with the cheeses. Cover the baking dish with a piece of foil sprayed with cooking spray.
½ cup freshly shredded cheddar cheese, ½ cup freshly shredded Monterey jack cheese
Bake for 25-30 minutes, until the cheese is melted and the casserole is warmed through.
Remove the foil and bake for 5-10 more minutes until the cheese is browned.
Allow to cool for 5-10 minutes before serving, garnished with sour cream and cilantro.
sour cream, fresh cilantro
Notes
In place of the cream of chicken soup, you could use cream of mushroom or cream of celery.
In place of the chicken broth, you can use water.
Leave out the chili powder and swap the Rotel for diced tomatoes if you don't like spice!
You can use fresh or frozen corn in place of canned; no need to thaw.
You can use a shredded rotisserie chicken instead of cooked cubed chicken.
You can use flour tortillas in place of corn if you prefer.
Feel free to switch up the cheese; a Mexican blend would be great!
You can also top this casserole with frozen tater tots before baking!
Nutritional information does not include optional ingredients.
Storage: Store cowboy chicken casserole tightly wrapped with plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months.