Last night I made a scrumptious Mexican Chicken Casserole for dinner although my 4-yr old son tried one bite and spit it out. I think he needs to give this meal another try.
Mexican Chicken Casserole:
2 Boneless Chicken Breasts (cooked, cooled and shredded)
1 can Cream of Chicken Soup
3/4 C. Sour Cream
1/2 tsp dried Cilantro (fresh cilantro is even better)
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp garlic powder
1 can diced green chiles
1/4 c. diced onions
shredded cheddar cheese
2 handfuls of tortilla chips
Spray no stick spray into casserole dish. Preheat oven to 375 degrees.
Mix soup and sour cream, spices, green chiles and onion in bowl. Add cooked, shredded chicken and mix well. Pour chicken mixture into casserole dish. Crumble tortilla chips into casserole and stir so that some of the chips are mixed in. Sprinkle top with cheddar cheese. Bake at 375 degrees for 35 minutes or until casserole is bubbly.