Recipe Background
Football Casserole combines spicy chicken, creamy soups, and cheese for a quick, satisfying dish.
Football Casserole is like the MVP of comfort dishes, combining textures and flavors in a way that's unforgettably satisfying. The chicken, tender and juicy, plays perfectly with the spicy kick of taco seasoning. It's a warm hug with each bite, especially when you catch hints of the creamy chicken and cheddar cheese soups mingling together. The aroma that fills the kitchen is a symphony of spices and melted cheese, making any sports event a culinary touchdown even before the game kicks off.
Preparing the casserole couldn't be simpler, making it a star for any cook – whether you're at rookie level or already a seasoned pro. Quick to throw together with easily accessible ingredients like canned soups and pre-shredded cheese, it's essentially a dump-and-bake hero. And what would a crowd-pleaser be without a crunchy finish? The tortilla chips provide that all-important texture contrast, a perfectly crispy crown that balances the rich and hearty base underneath. As for those delightful, colorful bursts? Thank the chopped cilantro and diced tomatoes for adding the much-needed freshness and zest. Consider this dish a guaranteed win for your taste buds.
Ingredients
- 4 chicken breasts boneless and skinless, cubed
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
- 1 (1-ounce) packet taco seasoning
- 1 cup canned cream of chicken soup
- 1 cup canned cheddar cheese soup
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (16-ounce) bag Mexican-style four cheese blend shredded, divided
- 1 (15-ounce) can black beans drained and rinsed
- 1/4 cup fresh cilantro chopped, plus more, to taste, for garnish
- 6 cups tortilla chips lightly crushed
Directions
- Preheat the oven to 350 degrees F.
- Grease a cast-iron skillet.
- Heat a large skillet over medium-high heat.
- In a large bowl, add the cubed chicken, the oil, the salt, the pepper, and the taco seasoning and toss to combine.
- Pour the coated chicken pieces into the heated skillet and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and the juices run clear, about 7-10 minutes.
- Place the cooked chicken pieces on a plate.
- In a second large bowl, add the cream of chicken soup, the cheddar cheese soup, the tomatoes with green chilies and their juices, 3/4 of the cheese, the black beans, 1/4 cup of the cilantro and stir to combine.
- Add the cooked chicken to the soup mixture and stir to combine.
- Spread 1/3 of the crushed chips into the prepared cast-iron and top with 1/2 of the chicken mixture. Repeat the layers once, using 1/2 of the remaining crushed chips and the remaining chicken mixture.
- Sprinkle the casserole with the remaining crushed chips and the remaining cheese.
- Bake the casserole until it is hot, bubbly, and melted, about 20-25 minutes.
- Serve the casserole garnished with the extra cilantro.
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