Chicken Taco Casserole

Ingredients

• 4 cups shredded cooked chicken
• 2 cans (10.75 oz. each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
• 1 cup light sour cream
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1 can (about 15 oz.) black beans, rinsed and drained
• 1 envelope (about 1 ounce) reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese (about 8 oz.)
• Chopped tomato, sliced green onion and chopped fresh cilantro leaves

Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilies, beans, and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in a baking dish. Layer with the remaining chicken mixture. Cover the baking dish. 

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining tortilla chips and cheese.

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.