Spicy Mexican Chicken Casserole
From jim_julian 14 years ago
- 30 minutes to make
- Serves 8
Flavorful casserole with mostly fresh ingredients; you can adjust spices to taste
Ingredients
- ¾ lb of boneless skinless chicken thighs or breasts shopping list
- ½ C dried navy beans shopping list
- 1 can of kernel corn (10.5 on) shopping list
- 1 bag of tortilla chips (1 lb) shopping list
- 3 large jalapeno peppers shopping list
- 2 large Anaheim peppers shopping list
- 1 large dry onion shopping list
- 6 cloves of garlic shopping list
- 2 large tomatoes shopping list
- 1 bunch of cilantro shopping list
- 1 can of cream of mushroom soup shopping list
- ½ lb of shredded cheese, yellow, white, or mixed shopping list
- 1 avocado shopping list
- 1 lime shopping list
- 2 t cumin shopping list
- 1½ t chili powder shopping list
- 1 t coriander shopping list
- ½ t salt shopping list
How to make it
- Cook ½ C of dried Navy beans in 1C of water until beans are starting to get tender, about one hour; yield 1C of cooked beans.
- In a small dish mix the cumin, chili powder, coriander, and salt and set aside
- Grease an appropriate size casserole dish; a deeper dish is better
- Crush sufficient chips to cover the bottom of the casserole about ¼” deep
- Drain the canned corn and add the cooked beans to the colander
- Remove seeds from the peppers and chop into medium size pieces
- Chop the onions and garlic and set aside in a dish with the peppers
- Chop the tomatoes and cilantro and set aside in another dish
- Cut the chicken into ½” cubes
- In a large skillet add the olive oil and brown the chicken cubes; about half way through the cooking add 1/3 of the spices and turn the chicken until the cubes are coated with the spices; add the peppers, onions, garlic and another 1/3 of the dry spices; continue cooking until the chicken is done and the onions are translucent.
- Remove the cooked chicken, peppers, onions, and garlic to a large bowl, add the mushroom soup and mix to combine; add the drained beans and corn; mix; add the tomatoes and cilantro; mix; add the remaining dried spices; mix
- Add the cooked mixture to the casserole dish and tuck chips around the edges to complete the sides of a “crust”; squeeze the fresh lime over the top
- Cover the top of the mixture with about ¼” of shredded cheese; garnish with avocado slices
- Bake at 305 deg for about 30 minutes, until the cheese is melted and the casserole is thoroughly heated at the center; allow to cool for 30 minutes prior to serving
- Serve with a good commercial salsa as a condiment
The Rating
Reviewed by 4 people-
This sounds like something I would like ,there's alot of diffrent flavors going on here. Thanks for the post....:)
gagagrits
in Irmo loved it
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This does sound wonderful with all the different flavors....
zena824
in Somewhere, USA loved it
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