Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup bell peppers (sliced; use a mix of colors)
- 1 medium onion (sliced)
- 1 can (10 oz) diced tomatoes with green chilies (drained)
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 2 cups shredded cheese (such as cheddar or Mexican blend)
- 1 cup tortilla chips (crushed, for topping)
- Optional: Fresh cilantro (for garnish)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare the Filling
- In a large mixing bowl, combine the cooked chicken, sliced bell peppers, sliced onion, drained diced tomatoes, sour cream, cream of chicken soup, chili powder, cumin, garlic powder, onion powder, and salt and pepper. Mix until well combined.
Step 3: Assemble the Casserole
- Pour the chicken mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Sprinkle the shredded cheese evenly over the top of the chicken mixture.
Step 4: Bake the Casserole
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 5: Add Toppings and Serve
- Remove the casserole from the oven and sprinkle the crushed tortilla chips on top.
- Optional: Garnish with fresh cilantro before serving.
- Serve warm and enjoy.
- Prep Time: 15
- Cook Time: 25