Cheesy Frito Chicken Casserole
A delicious and comforting casserole featuring chicken, black beans, corn, cheese, and crunchy Fritos.
Equipment
- 8x11 inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 15 ounces black beans drained and rinsed
- 1 cup corn frozen or canned
- 7 ounces diced green chiles
- 3 cups cooked and diced chicken breast
- 10.5 ounces cream of chicken soup
- 10 ounces canned tomatoes with chiles like Rotel
- 4 ounces cream cheese softened
- 2 cups grated cheddar cheese
- 9.25 ounces Fritos
- 0.25 cup chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8x11 inch baking dish (2-quart casserole) and set it aside.
- In a skillet, melt the butter over medium heat.
- Add the chopped onion and bell pepper. Sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the black beans, corn, green chiles, and cooked chicken.
- Add the cream of chicken soup, canned tomatoes with chiles, and cream cheese. Stir until well combined.
- Mix in the cilantro for a burst of freshness.
- Spread 1/3 of the Fritos on the bottom of the greased baking dish.
- Layer half of the chicken mixture on top of the Fritos.
- Sprinkle 1/3 of the grated cheddar cheese over the chicken.
- Add another layer of Fritos for extra texture.
- Top with the remaining chicken mixture.
- Sprinkle another 1/3 of the cheese over the chicken.
- Add the remaining Fritos on top for that signature crunch.
- Finally, sprinkle the rest of the cheese over the Fritos.
- Bake at 350°F (175°C) for 25-30 minutes until the cheese is melted and bubbly.
- Remove from the oven, garnish with a little more cilantro, and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. The Fritos may lose their crunch but will still taste deliciously cheesy.