Tex-Mex Chicken Casserole
Be the first to rate this recipe
A mexican take on tex-mex chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 can corn, drained
- 2 c. cooked chicken
- 1/2 c. black olives
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 (4 oz.) can green chilies
- 1 (2 oz.) jar pimientos
- 1/2 c. sour cream
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 2 c. crushed tortilla chips
Method
Place corn in ungreased 2-quart casserole. Top with chicken and olives. Mix soup, chilies, pimientos, sour cream, salt and cumin; spread over the chicken mixture. Sprinkle with chips. Bake, uncovered, in a 350° oven for 40 to 45 minutes.
Rate:
