Over A Cup: Chicken Mexican Casserole
April 5, 2013
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 9×13-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.
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