Firecracker Chicken Casserole [RECIPE]

Delicious and easy to prepare, our Firecracker Chicken Casserole is sure to become a favorite in your house.
(Photo by Jathan Fink, Jadeworks Entertainment)

We’re always looking for recipes that stretch a few simple ingredients to feed a crowd. This delicious casserole has become a favorite in our house because it is filled with Southwest flavors we crave and is yummy enough you won’t mind eating leftovers for lunch the next day.

PREP: 15 minutes
COOK: 35 minutes

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 medium white onion, chopped
• 3 cups cooked chicken, chopped
• 1 can (15.5 ounces) pinto beans (We recommend using Bush’s Cocina Latina® Frijoles A La Mexicana)
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 6 flour tortillas cut in half (6 inches)
• 2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 can’s (10 ounces) diced tomatoes and green chilies, undrained
• 2 cups shredded Mexican cheese blend
• 1 can (4 ounces) chopped olives
• 1 jalapeno pepper, sliced (optional)

DIRECTIONS

1. Preheat oven to 350°F. Spray a 13- x 9-inch baking dish with non-stick cooking spray, set aside.
2. Heat oil over medium high heat in a Dutch oven or large skillet. Saute onions until translucent, about 8 minutes, stirring frequently. Add the chicken, beans, chili powder, cumin, and salt.
3. In a bowl, combine soup and tomatoes until well blended; set aside.
4. Transfer half the chicken mixture to the baking dish. Top with half the tortillas. Spoon half the soup mixture over the tortillas. Add the other half of the chicken mixture, then top with remaining tortillas. Pour rest of soup mixture over tortilla layer, then evenly spread cheese over top and sprinkle with olives.
5. Bake, uncovered, for 30 minutes or until heated through. Top with sliced jalapenos, if desired, and serve.

YIELDS: 8 servings