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How to make Fritos chicken casserole

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Everyone loves a good version of Fritos chili pie – except for those who aren't red meat eaters. I mean, the casserole has everything I love about a quick-and-easy weeknight meal. It's easy to pull together, combines flavor and crunch, and keeps cleanup to a minimum. I've used ground turkey instead of ground beef before, but recently I came across a new favorite recipe to make it.
Using shredded chicken instead of ground meat adds a wonderful texture to this classic dish. It's also an excellent way to use up leftover chicken, so pick up an extra rotisserie chicken from the grocery store. Unlike the ground beef version of Fritos pie, this casserole is truly a one-pot meal. Simply combine the ingredients and pop them in the oven. Thirty minutes later, you'll have a ready-to-eat dinner.
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Cooktop Cove
Fritos chicken casserole
6 to 8
10 minutes
30 minutes
40 minutes
2 cups shredded, cooked chicken
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 (15-ounce) can black beans, drained and rinsed
2 (10-ounce) cans diced tomatoes with green chili, drained
2 cups shredded Mexican cheese blend
1 (10 1/4-ounce) bag chili cheese Fritos
Sour cream and salsa
Preheat the oven to 350 degrees F. Grease a 9-by-13 baking dish with nonstick spray and set aside.
In a large bowl, combine the shredded chicken, cumin, garlic powder, onion powder, black beans and diced tomatoes with green chili.
Line the prepared baking dish with half of the Fritos. Add half of the cheese on top of the Fritos
Add the chicken mixture to the casserole and top with the remaining Fritos and cheese.
Bake for 30 minutes, until the mixture is bubbly and the cheese is melted.
Serve with a dollop of sour cream and salsa.
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