Fiesta Chicken and Potato Casserole Recipe

Posted by NancyRadler on December 2nd, 2008 at 12:00am

This chicken and potato casserole recipe is an easy, updated version of a family favorite loaded with meat, potatoes, cheese,and lots of flavor. Great for a family meal or to take to a covered dish event.

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Ingredients

1 32-oz. pkg. frozen diced hash browns, thawed
1/2 med. onion, chopped
1 4-oz. can chopped green chilies, drained
1 jalapeno pepper, diced
1 C. frozen whole kernel corn
1 C. black beans,rinsed and drained
1/2 C. red bell peppers, diced
1 16-oz. container sour cream
1 can condensed cream of chicken soup
2 C. cooked chicken, shredded
1 C. heavy whipping cream
8 oz. Mexican Style Velveeta Cheese, cubed
2 C. shredded Mexican Blend Cheese
2 C. Tortilla chips (gold or black) crushed
2 green onions, diced

Directions

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside. Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish. Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly. Stir twice during the baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.

Serving Size
8-10

Preparation Time
15  minutes

Cooking Time
55  minutes

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Tags: casserole recipe, chicken casserole, mexican casserole, mexican recipe, potato casserole, potato recipe, recipe, velveeta cheese, velveeta recipe

Under Creamy/Cheesy+ Global Cuisine+ Potato Tags: casserole recipe, chicken casserole, mexican casserole, mexican recipe, potato casserole, potato recipe, recipe, velveeta cheese, velveeta recipe