Ranchero Chicken Casserole

• 1 can 10.75 Oz Can Campbell's Condensed Cream Of Chicken Soup
• 1/2 cups Water
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Ground Cumin Seed
• 4 ounces, weight Can Of Chopped Green Chilies
• 1 can 15 Oz Can Of Black Beans, Rinsed And Drained
• 6 ounces, weight Tomato Paste
• 2 cups Cooked Chicken, Cubed
• 6 whole Corn Tortillas Cut Into Strips
• 1/2 cups Cheddar Cheese, Shredded

1. Preheat oven to 350 F.
2. Stir together the soup, water, chili powder, cumin, green chilies, beans, tomato paste, chicken and tortilla strips in a large bowl.
3. Spoon the chicken mixture into an 8x8 baking dish.
4. Top with cheese.
5. Cover with foil.
6. Bake at 350 F for 25 minutes.

campbells condensed cream of chicken, water, chili powder, ground cumin, green chilies, black beans, chicken, corn tortillas, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/ranchero-chicken-casserole/ (may not work)