Fiesta Chicken and Potato Casserole

By Susan52

Ingredients

• 1 32-oz. pkg. frozen diced hash browns, thawed
• 1/2 med. onion, chopped
• 1 4-oz. can chopped green chilies, drained
• 1 jalapeno pepper, diced
• 1 C. frozen whole kernel corn
• 1 C. black beans,rinsed and drained
• 1/2 C. red bell peppers, diced
• 1 16-oz. container sour cream
• 1 can condensed cream of chicken soup
• 2 C. cooked chicken, shredded
• 1 C. heavy whipping cream
• 8 oz. Mexican Style Velveeta Cheese, cubed
• 2 C. shredded Mexican Blend Cheese
• 2 C. Tortilla chips (gold or black) crushed
• 2 green onions, diced

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly. Stir twice during the baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.