Mexican Chicken Casserole

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you'll have for dinner?

The answer could be this simple and flavorful take on a nacho-chili-chicken casserole.

It's a great way to use cooked chicken and cheese with creamy soup and mushrooms for added texture and flavor.

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This recipe just begs for substitutions based on whatever you have on hand - change out the nacho flavored tortilla chips for your favorites. Same thing with the cream of chicken soup - try tomato or mushroom.

So close that refrigerator door and get cooking!

Nacho Mexican Chicken Casserole Recipe

Ingredients

1 cup cooked chicken, shredded or cubed, meat only
1 can (10.75 ounces) condensed cream of chicken soup
1/2 cup fresh button mushroom, sliced
1 can (4 ounces) roasted green chilies, diced
1 small jalapeno, seeded and minced
1 cup crushed nacho cheese-flavored tortilla chips
1/4 cup Monterey Jack cheese, shredded
1/4 cup cheddar cheese, shredded

Directions

Preheat the oven to 350F. Coat the bottom and sides of a 1 quart baking dish with non-stick cooking spray.

Combine the cooked chicken with the cream of chicken soup, then add the sliced mushrooms, diced roasted green chilies, the minced jalapeno and the crushed tortilla chips.

Mix the two cheeses together and add half the amount to the chicken mixture, blending thoroughly. Pour the mixture into the baking dish and top with the remaining mixed cheeses.

Bake the casserole, uncovered, for 25 to 30 minutes, or until the cheese is bubbly and starts to get lightly browned.

Serves 4

On Your Own - Add 1/4 sour cream if you would like a creamier casserole. If you want to cut back the heat, eliminate the jalapeno. If you want a little more kick, add 1/4 teaspoon cayenne pepper and a few dashes of hot sauce to the chicken mixture before it goes into the baking dish. The variations are endless!

Good To Know - You can cut down on calories by using low fat cheeses. If you can't find a reduced fat Monterey Jack, try using part skim mozzarella. Using boneless skinless chicken breasts for the cooked chicken will also help out.