Mexican Chicken Casserole
I got the original recipe/idea for this casserole from here. We thought it needed some pepping up so I changed it a tad.
Ingredients:
3-4 chicken breasts, boiled and shredded
2 cans cream of chicken soup
1 can Rotel
1 package taco seasoning
2 cups cheddar cheese
corn tortillas (it calls for a whole pack, but I used just a few and froze the rest) (tonight I used flour tortillas and it came out just as good)
1 can black beans, drained
1. Lightly coat casserole dish with non-stick spray. (Last time I used a 9x13 pan, this time I used an 8x8 pan and did two layers.)
2. Tear tortillas into small pieces to line casserole dish.
3. Mix soup, Rotel, chicken, black beans, and taco seasoning. Pour (half) into casserole dish. Top with cheddar.
4. If you're using an 8x8 pan, top with another level of tortilla pieces, the chicken mixture, and cheese again.
5. Bake at 350* for 30 minutes or until cheese is melted and bubbly.
It seems to be a hit at our house!
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5 comments:
I'm going to start calling you Betty Crocker! Whatch out!
this sounds really good, I am going to have to try this one!
This sounds good. I think this will be perfect this weekend.
This looks great. I think I will be trying this one out soon.
sounds yummy!!I'm going to try this one:) Thank you:):)
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