We attended a potluck dinner at the church last week, and Chicken Taco Casserole looked like the perfect choice to take. It disappeared quickly, so I guess it was. It’s actually more of a “process” than a real recipe, but here’s what we did.

Crush tortilla chips and sprinkle over the bottom of a lightly greased 9×13″ pan.

Combine 2-3 cups cooked turkey (or chicken) with about 1 1/2 cups sour cream, 2 cans cream of chicken soup, 1-2 cups cooked black beans, 1 can tomatoes with chilies (also known as Ro-Tel), and taco seasoning. Spoon half of the mixture over the tortilla chips and top with cheddar cheese. Then repeat the three layers.

Bake at 350° for 30 minutes, or until heated through.

Note: We had a version of this often through the years, although I think this is the first time I’ve used the soup. Often I’ll add cooked rice to the mixture, or salsa instead of the tomatoes, hamburger instead of chicken, etc. This time I added some sliced olives on top as well. It’s easy to do in a glass pie plate and then heat in the microwave until the cheese melts.