Cowboy Chicken Casserole

Cream of Chicken Soup and Pace® Salsa come together to create a creamy Southwest style sauce that turns cooked chicken into something pretty special. Black beans, corn, tortillas and c...

Directions

Set the oven to 350°F.  Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.

Spoon the chicken mixture into an 11x8x2-inch baking dish.  Top with the cheese.  Cover the baking dish.

Bake for 25 minutes or until the mixture is hot and bubbling.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 teaspoon chili powder
0.5 teaspoon garlic powder
1 cup Pace® Chunky Salsa
0.25 cup rinsed, drained, canned black beans
1 can (about 15 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
4 flour tortilla (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces
0.5 cup shredded Cheddar cheese

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