On Tuesday night Peter was on a business trip in San Antonio. On a whim, John and I whipped up a Mexican-themed casserole. We put on a CD of Mexican music and had a nice dinner together. In a way, I felt closer to hubby who was probably consuming something similar, but in another way it just made me sad that he was not home. He was home the following evening, however.....and we had plenty of leftovers! We had previously decided tht if the leftovers were tasty, we would post it on the blog. Obviously, we enjoyed them a lot!
Layered Mexican Chicken Casserole
(Serves 6-8.)
Preheat the oven to 350.
In a bowl, combine:
one 18-oz can of Progresso gluten free cream of mushroom soup,
one 14.5-oz can diced tomatoes,
one red or green bell pepper, chopped, (I used red)
one small onion, chopped, and
1/2 Tbs chili powder.
(Next time, however, I think I will increase the chili powder to a full Tbs.)
Take one 12-oz package of Food For Life rice tortillas (John can't have corn), and slice all six tortillas into strips.
Have two 9-oz packages of Purdue short cuts.
Have one 8-oz package of shredded cheddar or Mexican cheese blend.
Spray a 9 X 13 glass pan with cooking spray.
Sprinkle about 1/3 of the tortilla strips on the bottom of the pan.
Top with half of the chicken,
then half of the soup mixture,
followed by half of the cheese.
Repeat with the second 1/3 of the tortilla strips,
The rest of the chicken,
then the rest of the soup mixture, and
the rest of the cheese.
Top with the last bits of tortilla strips.
Bake 45 minutes, uncovered.
Let it sit 10 minutes after taking it out of the oven.
Leftovers microwave well!
