Ingredients
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup butter or margarine
- 2 medium carrots, cut into 1/4-inch slices
- 2 shallots, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup whipping cream
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn, thawed
- 4 cups crushed tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz)
Instructions
1 _ Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.3 _ Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.
This looks really good.
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