Frito Chicken Casserole is an easy, 30 minute dinner that's perfect for busy weeknights! The whole family will love it and you can assemble it ahead of time - or make ahead and freeze.
10ouncesRotel tomatoesor other canned tomatoes with chiles
4ouncescream cheese
2cupsgrated cheddar cheese
9.25ouncesFritos
¼cupcilantro
Instructions
Preheat the oven to 350F.
Grease a 8x11 inch baking dish (2 quart casserole) and set aside.
Melt butter in a heavy skillet.
Add the onion and bell peppers to the skillet and saute until onion is soft and starting to become transparent.
Add the beans, corn, chiles, and chicken.
Stir to combine.
Add in the condensed cream of chicken soup, Rotel, and the cream cheese.
Stir until the cream cheese is blended in smoothly.
Stir in cilantro.
Place ⅓ of the Fritos in the bottom of the greased baking dish.
Top with half the chicken mixture.
Top with ⅓ of the cheese.
Add another layer of Fritos.
Top with the remaining chicken mixture.
Add a ⅓ of the cheese.
Top with remaining Fritos.
Sprinkle the remaining cheese over the top.
Bake at 350° for 25 to 30 minutes or until the cheese melts and the casserole is heated through.
Remove from the oven, sprinkle with a little more cilantro, and serve.
Video
Notes
Storage:Let leftovers cool then place in an airtight container or cover with plastic wrap. Refrigerate for up to four days.You can also freeze the baked casserole for up to three months in a freezer container.Tips:
Refrigerate leftovers promptly.
Save time by using rotisserie chicken or precooked chicken from the store.
Don't use pre-shredded cheese. It doesn't melt as well.
Try different types of cheese; Pepper Jack, Monterey Jack, Provolone...