INGREDIENTS:
1 tablespoon olive oil (extra virgin)
¼ cup yellow onion (diced – or white onion)
21.5 oz cream of chicken condensed soup (2 10.75-ounce cans)
10 oz diced tomatoes with green chilies
1 ½ tablespoon taco seasoning (see recipe or use your favorite brand)
4 oz cream cheese (cubed or cut into chunks, softened at room temperature)
15.25 oz black beans (1 15.25-ounce can, drained and rinsed)
4 cups cooked chicken (shredded, or leftover rotisserie chicken)
9 oz Nacho Cheese Doritos (one regular size bag, crushed – divided into 2 portions)
2 cups Mexican cheese blend (shredded – divided, two 1 cup portions)
¼ cup cilantro (optional, fresh, chopped)
INSTRUCTIONS:
Let’s get started the recipe:
Preheat your oven to 350°F (175°C) while you heat a large skillet with the olive oil to medium heat. Lightly grease a 9×13 baking dish.
Once the oil is beginning to shimmer, add the diced onion and saute until opaque, fragrant, and tender or about 4-5 minutes. Pour in the cream of chicken soup, diced tomatoes with green onions, and taco seasoning.
Stir to combined.
After stirring the sauce, add the softened cream cheese and stir until it’s melted then add the drained black beans and shredded, cooked chicken meat.
Stir to combine and evenly coat the chicken with sauce.
If you’d like some of the optional cilantro in your chicken casserole, stir it in with the chicken and beans.
Layer half of the crushed Nacho Cheese Doritos into your prepared baking dish then add half of the chicken sauce mixture. Top with half of the shredded Mexican cheese blend. Add the last half of the chicken mixture, top with the remaining Doritos, and then the remaining shredded cheese.
Bake uncovered at 350°F (175°C) in the middle of your oven’s center rack for 30 minutes. If the cheese topping starts to brown too much, cover loosely with a sheet of aluminum foil. Your casserole is ready when the cheese is fully melted and golden.
