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Chicken Taco Casserole
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Dec 20th 2013 9:32PM
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shredded cooked chicken
(10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
light sour cream
(10 ounces) diced tomatoes & green chiles, undrained
(about 15 ounces) black beans, rinsed and drained
envelope (about 1 ounce) reduced-sodium taco seasoning mix
coarsely crushed tortilla chips
shredded Cheddar cheese (about 8 ounces)
sliced green onion
chopped fresh cilantro leaf
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.
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.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
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.
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