It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers here.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MEXICAN CHICKEN CASSEROLE.
This filling, delicious casserole was shared with me by a very dear friend. Thanks, Jan!! There’s nothing like chicken, chilis and oodles of melted cheese to make your family and friends happy!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 3 recipes and counting with this posting! Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox! If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.
MEXICAN CHICKEN CASSEROLE
1 cooked chicken (boiled)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
½ can chicken broth (from chicken stock)
1 large onion cut fine
1/8 tsp. Garlic Powder1 tsp. Oregano
1 tsp. Cumin
1 T. Chili Powder
1 can green chili peppers
2 cups grated sharp cheddar cheese
Tear tortillas into strips. Cut chicken into bite-sized pieces. Mix soups, broth, onion and seasonings together. In casserole dish, layer tortillas, chicken, soup mixture and cheese. Repeat to top—finish with cheese. Bake at 350 degrees for ½ -¾ hour. Can double recipe and freeze one. Works great!