Chicken Taco Casserole

Ingredients:

2 cans fiesta nacho cheese soup
1/2 cup milk
15 oz. can corn, drained
1 can Rotel
1 pkg. taco seasoning
1 bell pepper, chopped
1 red onion, chopped
1/2 tsp. salt
1 tsp. cumin
1 12 oz pkg shredded cheese
1 pkg. tortilla chips, crushed
3-4 cups cooked, diced chicked
jalapenos (optional)


In large bowl, combine soup, milk, corn, Rotel, taco seasoning, bell pepper, onion, salt & cumin. Mix well. Add chicken to mixture.

In greased 9x13 baking dish, place a layer of crushed tortilla chips. Spoon chicken mixture over top. Add another layer of tortilla chips & then cover with cheese. I add jalapenos on top.

Bake covered at 325 degrees for 40 minutes or until casserole is bubbly around edges.

(As with any Mexican chicken dish that calls for cooked chicken I usually add jalapeno juice to the water for extra flavoring.)