Monday Meals: Chicken Tortilla Chip Casserole and Weekend Wrap Up

Hello and Happy Monday! How was your weekend?

Friday afternoon, I had a hair appointment (hallelujah!), and Hadley came too for a trim. While we were gone, the guys played a round of golf.

Then, on Saturday, I got my traditional back to school pedicure. Again, Hadley joined me! #spoilt

Saturday evening we got together on a neighbor’s back porch for a drink with a few neighbors which was so nice!

Sunday, Hayden’s team won their first tournament game which was exciting.

Of course, I also continued my Selling Sunset binge and was productive with school work, grocery shopping, and other chores.

Overall, it was a busy, fun, and productive weekend.

Now, on to the recipe I wanted to share…

I was digging through my recipe box last week, and found a recipe that my whole family loves, but I hadn’t made it in a while. It’s an easy Mexican chicken casserole dish, and we got two dinners out of it + a small portion for lunch.

I found this recipe a few years ago in a local magazine here in Lexington. This recipe is by July Yeager of The Southern Lady Cooks.

Ingredients:

4-5 cups chicken, cooked and chopped. (I put 3 large chicken breasts in the slow cooker, covered them with water, and cooked on high for 5 hours and then shredded it.)
1 c. green onion, chopped (can use regular onion)
1 c. green pepper, chopped
2 Tblsp. oil
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can cream of celery soup
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can green chiles, drained
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cumin
3-4 cups crushed tortilla chips
2 cups shredded Mexican-style cheese, or any cheese of your choice

Instructions:

Cook the green pepper and onion in oil in a large skillet.
Add the tomatoes, celery soup, chicken soup, green chiles, chili powder, garlic powder, pepper, salt and cumin to the skillet.
Mix well with a spoon and simmer about 10 minutes.
Add a layer of crushed tortilla chips to a 9″x13″ baking dish.
Add a layer of chicken and cover with half the soup mixture from your skillet.
Sprinkle on 1 cup of the shredded cheese.
Add another layer of chips, chicken, and the rest of the soup mixture.
Bake in preheated 350 degree oven for 20-25 minutes.
Remove and add remaining cup of cheese.
Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish.
Enjoy!
(makes 10-12 servings)