Thursday, April 14, 2011

Mexican Chicken Casserole

Years ago we attended a potluck dinner and sampled a wonderful casserole called Mexican Chicken.  It was so delicious served with the chef's homemade salsa.  They graciously shared the recipe with me and over the years I've tweaked and modifed it.  It is really good and there are never left-overs unless you make a huge amount.  The original called for Doritos but they are not kosher so that was one of the reasons for my modifications.  Because the casserole consists of mostly chicken and cheese, I like to serve it with Rice and Beans and extra homemade salsa. 

1 whole chicken
1 large bag tortilla chips (I like Santitas)
1 can cream of mushroom soup
1 can diced tomatoes with green chiles
1 can green chiles
chili powder
garlic powder
1/4 cup Sofrito or handful of chopped cilantro
salt & pepper
Colby/Jack cheese

Cover chicken with cold water and bring to a boil.  Boil gently for about 1 hour, skimming foam from broth.  You can add carrots, celery, and onion, etc. if you'd like to make chicken stock at the same time.  When the chicken legs are beginning to become very loose the chicken should be done.  Turn off heat and allow the chicken to sit in the hot water for about 30 minutes.  Remove chicken and allow to cool.  When cool, remove meat and discard bones and skin.

Combine chicken meat diced in large bowl.  Open bag of tortilla chips just a tiny big and release all of the air.  Use your forearm or a strong husband to finely crush the chips in the bag.

Add bag of crushed chips to your bowl and add the remaining ingredients (except the cheese).  Here's where you can use your own ideas.  The amount of spices is totally up to you.  I added these because the Doritos are highly seasonsed and I was trying to imitate the flavors.  You may also need more moisture if you are using a large chicken.  The approximate ratio is 1 can of each to each chicken. 

Once everything is mixed and incorporated you can add a little of the grated cheese to the mixture.  Pour into a lightly greased casserole dish.  Top with grated cheese and bake at 350 for about 30 to 40 minutes.  Allow to set for about 5 minutes before slicing.

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