Mexican Chicken Casserole

• 1 lb boneless skinless chicken breast half, cooked and shredded
• 1 (16 ounce) can black beans, drained and rinsed
• 1 cup chicken broth
• 1/2 cup onion
• 3/4 cup green pepper
• 1/4 cup scallion
• 1 (16 ounce) can whole kernel corn, drained
• 1 (16 ounce) can diced tomatoes with green chilies
• 1/2 lb American cheese
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 7 ounces tortilla chips

1. mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
2. you can add green chiles and jalapenos depending on how spicy you'd like it.

chicken breast, black beans, chicken broth, onion, green pepper, scallion, whole kernel corn, tomatoes, american cheese, cream of mushroom soup, cream of chicken soup, tortilla chips

Taken from www.food.com/recipe/mexican-chicken-casserole-118539 (may not work)