Posted in Kids, Meals and Recipes, Weekend Top 5

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)
into the oven

Dinner time! I served this with Trader Joe’s Mexican Style Roasted Corn.

This is definitely a recipe I will add back into our dinner rotation.

Now, I’m off for another day of professional development. Two more days until school starts!

Have a great week.

One thought on “Monday Meals: Chicken Tortilla Chip Casserole and Weekend Wrap Up

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