Pressure Cooker Mexican Chicken Casserole You Gotta Try
Hearty and cheesy Pressure Cooker Mexican Chicken Casserole filled with crushed chips, black beans, tender chicken, spicy tomatoes, and melted jack and cheddar cheeses — all ready in one comforting and quick bake.
Equipment
- 1 Mixing bowl Large
- 1 13×9 baking dish
- 1 Measuring cups and spoons
- 1 Chef’s knife
Ingredients
Main ingredients
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips divided
- 15 oz black beans drained and rinsed
- 2 cups chopped cooked chicken rotisserie chicken works well
- 1 teaspoon ground cumin
- 21 oz cream of chicken soup two 10.5 oz cans, undiluted
- 10 oz Rotel tomatoes undrained
- 2 cups shredded jack cheese
- 2 cups shredded medium cheddar cheese
- 1 tomato diced
- 1 bunch cilantro rinsed and chopped
- Jalapeños optional
Instructions
Instructions
- Preheat oven to 350°F (175°C) and grease a 13×9 casserole dish with non-stick cooking spray.
- Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
- Layer diced chicken and black beans over the crushed chips.
- Combine cream of chicken soup with cumin, then spread mixture evenly over the chicken and beans.
- Spoon undrained Rotel tomatoes over the soup layer.
- Sprinkle half of both jack cheese and cheddar cheese evenly over the top.
- Top with remaining crushed chips and the rest of the shredded cheeses.
- Bake uncovered for 30 minutes or until cheese is melted and bubbly. Garnish with chopped tomato, cilantro, and jalapeños. Serve hot.
Notes
For added heat, mix diced chiles or jalapeños into the soup layer. Top with fresh salsa if preferred. Can be made ahead and refrigerated before baking.