Mexican Chicken Bake

Posted: November 18, 2011 in Food, Holiday - Christmas

Mexican Chicken Bake

Debra writes, “This is quick and easy and can be made ahead. It is also very forgiving and is better if it sits overnight before cooking and serving. When my son was in college, he always wanted me to make a big pan of this for him to take back to school.”

  • 1 chicken, cooked, boned and chopped (roughly 5 Cups chicken meat)
  • 2 15 oz. cans creamed corn
  • 3 Cups water with 2 tsp. CHICKEN SOUP BASE (or 3 Cups stock from cooking the chicken)
  • 2-4 TB. TACO SEASONING
  • 2-3 TB. prepared salsa
  • 1 small 8 oz. pkg. frozen corn
  • 1 small 4 oz. can chopped green chiles
  • 2 Cups corn tortilla chips (or 8 corn tortillas cut into quarters)
  • 1 4 oz. can pitted black olives
  • 11/2 Cups shredded cheddar cheese
  • CRUSHED RED PEPPERS (for those that like a little spice)
Preheat oven to 325°. In a bowl, combine the creamed corn, broth, TACO SEASONING, salsa, corn and the chopped chiles. Put a small amount of the mixture in the bottom of a 9×13″ pan or 2 quart casserole dish. Add a layer of broken corn chips, then a layer of chicken. Sprinkle with half of the olives and cheese. Repeat the process, ending with the cheese. Bake at 325° for 30 minutes or until the casserole bubbles and the cheese melts. This is one of those recipes that you can vary the ingredients—if you don’t have creamed corn use cream of chicken soup, or a mixture of the two. You want enough corn chips to soak up the liquid. If the casserole is too runny, serve over a bed of chips. Have some CRUSHED RED PEPPERS on the table for those who want to add some kick to their casserole.

Prep. time: 20 minutes plus chicken cooking time
Cooking time: 30 minutes
Serves: 8

Nutritional Information: Servings 8;
Serving Size 1 cup (270g); Calories 390; Calories from fat 180; Total fat 20g; Cholesterol 70mg; Sodium 710mg; Carbohydrate 30g; Dietary Fiber 3g.

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