Wednesday, March 10, 2010

Mexican Chicken Casserole

I made this recipe to use up massive amount of homemade taco sauce I had hiding in the back of my frig. It was also convenient that I had diced chicken, and black beans in the freezer, so it whipped up pretty fast!

My son loves taco chips so I knew that he would like this, (or at least he would pick the topping off!) and while my husband isn't a huge fan of casseroles, I knew that he would eat anything involving Mexican food!

Mexican Chicken Casserole
Serves: 6-8
From the Des Moines Register from approx 2002 :)

4 cups cooked chicken, diced
1 16-ounce jar taco sauce (I used homemade)
1 cup cooked black beans
1 cup frozen corn
1 1/2 cups brown rice, cooked
1/2 cup chopped onions
1/2 cup chopped green pepper (optional)
2 cups crushed tortilla chips
2 cups shredded cheddar cheese (grate your own - it's soooo much tastier!)


Green onion for garnish
Sour cream for garnish


Preheat oven to 375. Combine chicken, taco sauce, black beans, corn, onions, peppers and rice in large bowl.

Spoon into ungreased 13 x 9 inch baking dish.

Crush one layer of taco chips, lay down a layer of cheese, and repeat until all the chips and cheese are on the casserole.



Bake for 40 to 45 minutes until top is golden brown. Garnish as desired.



Easy Cooking | Simple Cooking

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