Nacho Pot Pie

• Prep Time: 25 minutes
• Total Time: 50 minutes
• Servings: 8

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® Valley Fresh Steamers® Niblets® frozen corn, thawed

4        cups crushed tortilla chips

1        cup shredded Mexican cheese blend (4 oz)

Directions:

• 1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
• 2. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
• 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.

Expert Tips:

Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.

Source: BettyCrocker.com