Servings: 8

4 cups shredded cooked boneless, skinless chicken breast 4 cups shredded cooked boneless, skinless chicken breast
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup 2 cans (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup light sour cream 1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained 1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained 1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) reduced sodium taco seasoning mix 1 envelope (about 1 ounce) reduced sodium taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed) 15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese (about 8 ounces) 2 cups shredded Cheddar cheese (about 8 ounces)
1 small tomato, chopped 1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons) 1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro (optional) 1 tablespoon chopped cilantro (optional)

Set the oven to 350°F.  Lightly grease a 13x9x2-inch baking dish.  Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish.  Layer with the remaining chicken mixture and tortilla chips.  Cover the baking dish.
Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.
Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.  Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.