Last month I shared with you my Italian Chicken Casserole  - a recipe I concocted as part of the #CountryCrockCasserole Club that turned out amazing.  We have since eaten it twice - every time wishing I had made a double portion for more left overs.  This month I was challenged again to make another Country Crock Casserole using a few items in my Casserole Kit  plus "items you have on hand." The Casserole Kit included a recipe for Mexican Beef and Corn Casserole but there was a problem... I only had chicken.  SO - I got creative again - throwing random stuff in from my pantry - and ended up with another amazing casserole!  Even though it isnt the PRETTIEST casserole I have ever made, it sure is one of the tastiest.

Easy Mexican Chicken Casserole

Ingredients:

• four chicken breasts, trimmed and cut into strips
• 2 tablespoon Country Crock Spread
• 1 can Enchilada Sauce
• 1 can MexiCorn
• 1 can Black Beans
• 8oz (half small block) Velveeta cheese
• corn tortillas
• 1 cup shredded cheddar cheese
• tortilla chips

Begin by melting 2 tablespoon of Country Crock spread in a medium skillet.  Place chicken strips into skillet and cook thoroughly until chicken begins to brown - scraping the caramelized Country Crock off the bottom of the pan.  Pour in Enchilada Sauce, Mexicorn, and Black Beans.  Stir together and let simmer 2-3 minutes.

Cube up Velveeta and place into mixture.  Mix slowly until Velveeta melts. Mixture should be smooth and creamy.

Place on layer of corn tortillas on bottom of casserole dish.  Spoon ⅓ of meat mixture on top of tortillas and spread out.  Then add another layer of corn tortillas, and remaining meat mixture - scraping all of the cheesy mixture out of the skillet.  Spread evenly.

Then top with cheddar cheese and crumbled tortilla chips.  Bake casserole uncovered at 350* for 20 minutes or until shredded cheese is melted and sides are bubbly.   Serve hot.

The Easy Mexican Chicken Casserole was a huge hit here at the Moscato Household, and we even had enough leftovers to enjoy the next day.  The Teen loved it with chicken, but I think it would be equally as amazing with ground beef.  Either way, this is something we will be adding to our recipe rotation for a quick and easy - and incredibly tasty - weekday dinner!

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.  All opinions are my own.