Chicken (Pulled Pork) Taco Casserole

By bdeedman

Ingredients

• 4 cups shredded cooked boneless, skinless chicken breast or pulled pork
• 2 cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup light sour cream
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 envelope (about 1 ounce) reduced sodium taco seasoning mix
• 15 ounces tortilla chips, crushed (about 5 cups crushed)
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1 small tomato, chopped
• 1 green onion, sliced (about 2 tablespoons)
• 1 tablespoon chopped cilantro (optional)

Details

Adapted from Campbells.com

Preparation

Step 1

Step 1

Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Step 2

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.
Step 3

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
Step 4

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.