Fiesta Chicken Casserole

I love to tweak recipes and create my own version of something. It’s what I do, and I know I’m not alone. A lot of you do this as well. This is a Campbell’s soup recipe that I’ve, shall we say, revised,  and played around with enough to call it my own.  It’s easy and delicious.  Enjoy.



  • 1 to 1 1/2 cups diced, cooked chicken breast
  • 1 1/2 cups salsa
  • 1 cup sour cream
  • 1 can black beans
  • 1 can corn
  • 1 can cream of chicken soup
  • 6 corn tortillas
  • 1 cup Mexican blend cheese

Preheat oven to 350°. Cut chicken breast into small pieces, cook until well done and place in a large baking dish. Blend salsa, sour cream, corn, beans and soup together in a large bowl. Pour over chicken in baking dish and stir. Top with corn tortillas. (Tortillas may be cut in half to cover the casserole more evenly.) Top with cheese and bake for approximately 30 to 35 minutes, or until cheese is melted and the casserole is bubbling. Makes approximately 6 to 8 servings.