Frito Chicken Casserole is creamy, cheesy comfort with crunchy corn-chip goodness. It’s weeknight-easy, potluck-perfect, and comes together in 30 minutes flat—make it fresh, prep it ahead, or stash it in the freezer for when life gets loud.
2 Preheat the oven to 350F.
3 Grease a 8x11 inch baking dish (2 quart casserole) and set aside.
6 Melt butter in a heavy skillet.
7 Add the onion and bell peppers to the skillet and saute until onion is soft and starting to become transparent.
8 Add the beans, corn, chiles, and chicken.
9 Stir to combine.
10 Add in the condensed cream of chicken soup, Rotel, and the cream cheese.
11 Stir until the cream cheese is blended in smoothly.
12 Stir in cilantro.
15 Place 1/3 of the Fritos in the bottom of the greased baking dish.
16 Top with half the chicken mixture.
17 Top with 1/3 of the cheese.
18 Add another layer of Fritos.
19 Top with the remaining chicken mixture.
20 Add a 1/3 of the cheese.
21 Top with remaining Fritos.
22 Sprinkle the remaining cheese over the top.
25 Bake at 350° for 25 to 30 minutes or until the cheese melts and the casserole is heated through.
26 Remove from the oven, sprinkle with a little more cilantro, and serve.
