This version of spicy chicken casserole recipe is brought to us by All Recipes. Everything you want in a chicken casserole is in here! I am pretty sure that to whoever you serve this, they will love this.
They will even come back for seconds because it’s that tasty! All those meat and all those cheese… yes, they will fall in love with this dish!
One of our friends over at All Recipes has this to say about this amazing dish:
“This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!””
This is why I love this dish. I can ask my husband to adjust the spiciness based on my preferred taste. And he was all good about it!
He said he just wanted me to appreciate spicy dishes little by little because I was missing a huge part of my food life. Thank you for this version of spicy chicken casserole, All Recipes!
Ingredients
1 (10.75 ounce) can Campbell’s condensed fiesta-style nacho cheese soup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
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Quick Tip: Add diced jalapenos and use hot picante sauce for an extra-spicy dish.
Thanks again to All Recipes for this amazing recipe.
