Over A Cup: Chicken Mexican Casserole

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What a week! First, my oven stopped heating, or so I thought. So I arranged for someone to come check it out. Guess what? He turned the oven on and it started to heat right away. So that night I preheated the oven and set to making a casserole. I had forgotten to put the racks back in the oven, but when I went to put them in place, I discovered they wouldn’t fit. It was as if the oven had shrunk.

I turned the racks every which way. They even left some scratches on the oven walls. I accused my poor husband of playing a belated April Fools’ joke on me (he’s done it before) even though I didn’t know where he’d get other racks.

Finally, I turned off the oven, covered the casserole with foil, put it in the refrigerator and made some soup for supper. I thought maybe the problem was that the oven was hot, but I never could get the racks back in the oven.

The next morning my husband opened the oven door and slipped in the racks, just as I have done countless times before. I tried it myself — no problem. I feel a little crazy.

Anyway, I’m glad I have an oven again. Now I can make a Mexican Chicken Casserole.

To make this casserole you will need: 2 pounds of boiled chicken, 1/2 cup chopped green bell pepper, 1 cup chopped green chilies, 8 ounces of sour cream, 2 cans cream of chicken soup, 10 ounces milk, 1/2 teaspoon cumin, 1 cup salsa, 1/4 cup Mexican cilantro or parsley, 1 cup chopped onion, 1 cup shredded Monterey jack cheese, 1 cup shredded cheddar cheese and 16 ounces taco corn chips.

Cut the boiled chicken into bite-size pieces. Combine with soup, milk, bell peppers, onions, chilis, sour cream, cumin and cilantro or parsley.

Place the chips in the bottom of a 9x13-inch casserole dish. Alternate thick layers of chicken mixture and salsa, putting the cheese on the top layer. Bake at 350 degrees for 35 to 45 minutes.

If you have recipes you’d like to share, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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