Saturday, April 17, 2010

Mexican Chicken Casserole


Mexican Chicken Casserole

2 large chicken breasts
1 cup sour cream (lite can be used)
2 cans cream of chicken soup (I use Campbell's Healthy Request or make your own)
1 or 2 4 ounce cans green chilis (I use 1)
1/2 can of drained whole corn (optional)
2 cups shredded Mexican blend cheese
6 - 8 small soft tortillas


Parboil chicken and cut up. Combine chicken, soup, sour cream, green chilis, and corn if you are using that. This particular recipe I did not.


Cut up tortillas using a pizza cutter.
Layer tortillas on the bottom of a 9 x 13 baking dish...
then chicken mixture, cheese, tortillas, chicken....etc....
until you have some tortillas on top and some cheese.

Bake at 350 degrees for 25-30 minutes until hot, bubbly, and tortillas on top are crispy.
You can put more tortillas on top if you like. Looks like I used too many in the middle to get better coverage on top.

Thursday, April 8, 2010

Reunion Breakfast Casserole

This casserole is called 'reunion' as it is served nearly every time at my husband's family reunion.

Reunion Breakfast Casserole

8 - 10 slices bread, cubed (I used to use store bought Italian bread - now I use my own homemade)
1 pound more or less of a mixture of cooked meats you like (we use bacon, sausage, and ham)
6 eggs
3 cups milk
1 cup shredded Mexican blend cheese
1/2 - 1 teaspoon salt (keep in mind the meats already have salt in them)
1 teaspoon dry mustard
1 cup shreddd Italian blend cheese


Put bread in bottom of 9" x 13" baking dish. Mix milk and eggs, add meat and Mexican cheeses, salt and dry mustard.
Pour over bread.
Careful to pour the meats evenly over the bread. Press bread down to get it wet.
Bake covered for 45 minutes. Uncover, sprinkle with Italian cheeses and bake 15 -20 minutes more until it is set and there is no liquid. (I have also poked it with a knife and tilted the dish to let the liquids run to the hot sides to cook.)
It will look puffy like a souffle and 'fall' as it sits. Let sit for 10 minutes. Serve.