This Chicken & Chiles Mexican Casserole Recipe Has a Secret Ingredient (Hint: It's a Snack Food) by Donna John
Taco-flavored chips! Yep, that's the secret ingredient in this easy casserole recipe. When this recipe was in rotation when my kids were little, the onion and poblano were added raw. My husband wasn't a fan of the crunch, so I added the step of cooking them before adding to the rest of the ingredients. I used taco-flavored Doritos, but if you can't find them, substitute nacho cheese, ranch or plain.
- 3 cups shredded, cooked chicken (I boiled one whole chicken)
- 7 ounces taco-flavored chips (about half a large bag)
- 1 tablespoon butter or olive oil
- 1 onion, chopped
- 1 poblano pepper or bell pepper, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles
- 1 cup chicken broth
- 8 ounces shredded cheddar cheese
- fresh chopped cilantro (optional)
Here's how to make it:
Heat the butter or olive oil in a skillet. Add the onion and poblano pepper and cook until soft, about 3-4 minutes. (This step can be omitted.) Combine the onions and peppers, chips, cream of mushroom soup, sour cream, green chiles, broth and chopped cilantro, if using. Season with salt and pepper. Mix well.
Pour into a 13x9-inch baking pan.
Top with the cheese. (I also topped with some sliced, fresh jalapenos.) Bake in a preheated 350-degree F oven for about 30 minutes.
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Cream of Mushroom Soup $1 & Up
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