Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Cowboy Chicken Casserole

Cowboy Chicken Casserole             

 

3 cups cooked chicken, shredded

1 can cream of chicken soup          

1 jar Pace Salsa

8 oz sour cream

1 can diced green chilies

1 small onion diced

½ red bell pepper

½ green bell pepper

1 can white shoe peg corn

1 can black beans drained and rinsed

4 cups shredded Mexican cheese

corn tortillas cut in 1” strips

 

 

Cook chicken until tender in chicken fajita seasoning.  Shred when cooled.

 

Mix together cream of chicken soup, salsa, sour cream, green chilies, red and green bell pepper and onion in a bowl.

 

Spray a 13x9 casserole dish with cooking spray.  Begin layering with thin layer of salsa mixture, layer of tortilla strips, ½ can of corn, ½ can black beans, chicken, then ½ cheese.  Make another layer following above directions. 

 

Bake at 350 degrees until bubbly throughout.  Garnish with chopped tomatoes, sliced green onions and jalapenos.