Happy Sunday!!! I love that God has given us a Day of Rest!
Since the last time I talked to y'all, we've had family come and stay with us for a great visit! Mr. Cozy's parents came and later in the week his brother with his wife and little girl all came to stay with us, and it was such a great time. I love when family come up, and we get to spend some quality time together around our home or out having fun shopping or exploring new, local restaurants! We had a great time with them, and always are sad to see loved ones leave. This recipe is one I made last Sunday for our family and we all loved it!
Here's a dish Mom has made-- and we've always gobbled down-- for most of my life! A family favorite that's now been passed down to me to share in the making. So easy, this casserole will satisfy kid's hearty appetite and your Mexican food cravings! (Don't tell me I'm the only one that gets them...)
Cheesy and spicy, creamy and a little crunchy, Mexican Chicken Casserole!
It starts with a bottom layer or "crust" of Doritos. Layered back and forth with a spicy, creamy chicken mixture with a thick cheesy layer over the top. Mom had the idea to make it prettier and more delicious by adding sliced tomatoes and peppers or black olives on the very top before baking. I think it makes the casserole a little more appealing to the eyes! (Not like cheese isn't enough!) My husband love to crush extra chips over the top for an even crunchier bite, so I think I might try to bake it that way the next time. An extra layer of crunchy chips, every now and then, never hurt anybody!
I never said this was a healthy recipe, because it's not. It's delicious and filling, and I think eating things like this from time to time is okay in moderation. We've always used fat free canned soups and many times will serve this with salad. Reduce the amount of cheese or use baked tortilla chips if you want to make it even better for you, but please don't cut out any of the ingredients for the delicious taste you want!!
Mexican Chicken Casserole
6 Chicken Breasts, boiled or roasted, and shredded
(I usually roast them with olive oil, salt and pepper at 350 for about 35 minutes.)
1 can Cream of chicken soup
1 can Cream of mushroom soup
1 can Rotel tomatoes
1 c. Milk
1 Small onion, finely diced
Salt & Pepper
Dash of Cumin
1 16 oz. Block cheddar or Colby jack cheese, shredded
(You can use pre-shredded, but I think it's not as good.)
1 large sack tortilla chips, crushed
(I like using Doritos)
Mix together shredded chicken, soups, tomatoes, milk, onion, and spices.
Grease a large casserole dish and place 4-5 Tbsp. chicken broth in dish.
Place a layer of crushed tortillas, then layer chicken mixture and repeat with chicken mixture and so on.
Top with shredded cheese and if you like, garnish with freshly sliced tomatoes and green bell pepper or black olives. .
Allow to cool for 15 minutes until serving.
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