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Chicken Tortilla Casserole

Chicken Tortilla Casserole

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Our Healthy Request® Chicken Soup is the base for this delicious Tortilla Casserole that doesn’t sacrifice on flavor.  It’s great way to use up leftover chicken but now worries if you don’t have leftover chicken, just purchase a rotisserie chicken to save time.  Combine the chicken with black beans, corn our soup and chili powder and lime, layer with corn tortillas and top with cheese…simple!  It’s so simple you may want to make two and freeze one for another day.  Click on “recipe tips” below to see how!

serves 6 people


cost per recipe: $7.43

The price is determined by the national average.

  • 2

    cups diced cooked boneless, skinless chicken breast

  • 1

    can (about 15 ounces) black beans, rinsed and drained

  • 1

    can (15 ounces) no added salt corn, drained

  • 2

    cloves garlic, minced

  • 4

    green onion, chopped (about 1/2 cup)

  • 2

    tablespoons chili powder

  • 1

    can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

  • 2

    tablespoons lime juice

  • 4

    corn tortilla (6-inch), cut in half

  • 1/3

    cup shredded reduced fat Cheddar cheese

view nutrition info

How to Make It

Step 1

Set the oven to 350˚F.  Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl.

Step 2

Spread about 1/4 cup chicken mixture the bottom of an 8x8x2-inch baking dish. Arrange 4 tortilla halves on the chicken mixture, straight edges facing out against the edges of the dish.  Top with half the remaining chicken mixture. Repeat with the remaining tortilla halves and the remaining chicken mixture. Cover the baking dish.

Step 3

Bake for 30 minutes or until hot.  Uncover the baking dish.  Sprinkle with the cheese.

Step 4

Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions.

Recipe Tips

  • Make Ahead Freezer Meals: Omit or reserve ¼ chopped green onions as an optional topping.  Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, at 350°F for 1 hour and 10 minutes or until hot.  Or thaw in refrigerator and bake for 55 minutes or until hot.  Sprinkle with the optional green onion before serving, if desired.

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Made With
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

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Ratings & Reviews

  • Jennifer R.

    May 30, 2018

    So good!

    The temp needs to be bumped up to 400° or it will take forever. I am a picky eater. I dont even like black beans. I DO like this dish! I used frozen sweet corn from last summer and it was perfect! My tortillas werent slimy. The cheese on top really adds to the flavor.

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  • Jane D.

    April 15, 2017

    Terrible Recipe!

    It took a lot longer than 30 minutes to heat this up. It tasted terrible! The tortillas wouldn't easily come out of the pan as I tried to spoon out the casserole. Easy to make, but I won't bother again since we threw out what we didn't eat.

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  • katie f.

    January 16, 2017

    Great Recipe!

    I tried this recipe and it was easy and tasted great. I doubled the amount of tortillas so I could have more layers. Adding more tortillas was the only thing I did differently. We enjoyed this recipe served with a fresh Caesar Salad.

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  • Pat C.

    January 14, 2017

    Very tasty, but....

    The flavor was great, but I apparently did something wrong (although I followed the directions). The tortillas were so slimy, I pulled them out. I broke up some taco shells and mixed in to add crunch, and it was much better. Will make again, but without tortillas.

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  • Robynteacher

    November 30, 2015

    I liked the kick

    I loved this recipe. It was easy to make and the chili powder gave it that kick that Mexican food needs so it's not bland. I will definitely make this again! Yummy!

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