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August 1, 2011

Twisting Chicken Casserole

For the last 6 weeks or so my life has been crazy busy.  I think I have cooked about 4 meals for my family.
My parents who live in an apartment on my home have needed extra care these past few weeks while my mother has been trying to get past some health problems, and although I cook for them 2-3 times a day, the meals are simple and small so I haven't had much to blog about.
However, I did make this dish for my parents and then for my own family and it was a winner with everyone!
Simple and fairly inexpensive it is quick to put together and very tasty~ give it a try!

Twisting Chicken Casserole

4 chicken breasts, cooked and diced.
2 c. Monterey Jack cheese, shredded
About 1/2 of a 12 oz. bag of tortilla chips, slightly crushed
2 (10.25 oz.) cans cream of chicken soup
3/4 c. water
1-2  (4 oz.) cans diced green chili's (personal taste)
2 drops tabasco  sauce (optional)

Preheat oven to 350 degrees.
Mix together the soup, water green chili's and Tabasco sauce.
In a greased 9 x 13 baking dish layer 1/2 of the lightly crushed tortilla chips, 1/2 of the chicken, 1 c. shredded cheese, and 1/2 of the sauce mix. Repeat the layer with remaining ingredients, ending with the cheese on top with this layer.
Bake uncovered for 45 min or until bubbly. Serve with sour cream.

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