Campbell's Kitchen

What's This?
Serving size 8
Prep Time
Total Time


4 cup shredded cooked chicken2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)1 cup light sour cream1 can (10 ounces) diced tomatoes & green chiles, undrained1 can (about 15 ounces) black beans, rinsed and drained1 envelope (about 1 ounce) reduced-sodium taco seasoning mix5 cup coarsely crushed tortilla chips2 cup shredded Cheddar cheese (about 8 ounces) chopped tomato sliced green onion chopped fresh cilantro leaf


  1. Heat the oven to 350°F.  Lightly grease a 13x9x2-inch baking dish.  Stir the chicken, soup, sour cream, tomatoes & green chiles, beans and seasoning mix in a large bowl.
  2. Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish.  Layer with the remaining chicken mixture and tortilla chips.  Cover the baking dish.
  3. Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.
  4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.  Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Tags: Dinner, Main Dish, Kid-Friendly, Chicken, Mexican, Easy

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