January 2002 - RECIPE OF THE MONTH

Entrees - Poultry

Mexican Chicken Casserole

Caren C. of Dothan, Alabama

 

Meals:	1	2	3	4	5	6
Serves:	4	8	12	16	20	24
Makes:
Ingredients:
Chicken Breasts, cooked/diced	3	6	9	12	15	18
Cream of Chicken soup, can	1	2	3	4	5	6
Rotel Tomatoes, 10 oz can	1	2	3	4	5	6
Cool Ranch Doritos, crushed	1/2 bag	1 bag	1 1/2 bags	2 bags	2 1/2 bags	3 bags

Assembly Directions:
Put cooked and diced chicken in the bottom of a 9x13 pan. Mix soup and tomatoes together, and pour over chicken.

Freezing and Cooking Directions:
Wrap dish and put in the freezer. Keep crushed Doritos on hand. To serve, thaw. Cook at 375 degrees for 40 minutes. Layer crushed Doritos over the top of the dish. Bake an additional 5 minutes.

Comments:
This is a very versatile recipe! If desired, add chopped onion and/or pressed garlic on the chicken, before adding the soup mixture. Or, add 1/2 to 1 cup shredded cheddar cheese on top of the soup mix before baking. This recipe is great served with cornbread and a salad or served over white rice. Rotel is a brand of diced tomatoes with chopped green chilies, sold in a can. Check the canned tomato aisle of your grocery store, or the ethnic food section if you’re not familiar with it.

If you’d prefer not to freeze in your 9x13 pan, put the diced chicken in a freezer bag, mix the soup and tomatoes together and pour over the chicken. Keep the crushed Doritos and cheese, if desired, on hand, to add the day you bake and serve it.

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