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.

Reunion Breakfast Casserole

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.

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

Sweet Potato Casserole

Sweet Potato Casserole

2-1/2 pounds sweet potatoes
4 pkgs Truvia Sweetner (original recipe says 1/2 cup sugar)
2 eggs
1/2 teaspoon salt
4 Tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla


5 Tablespoons packed brown sugar
7 Tablespoons flour
4 Tablespoons butter
1/2 cup chopped pecans


Peel, slice, and boil sweet potatoes until soft, drain and place in medium size bowl. (I use my Pampered Chef microcooker and do it in two batches. Each batch is 4 cups water, 1/2 of the potatoes, 15 minutes on high.) Mix cooked sweet potatoes, sweeetner, eggs, salt, butter, milk, and vanilla until fairly smooth. Spread into 2 quart rectangular baking dish. (Mine is approx 8"x11")
Melt butter and add pecans, brown sugar, and flour.

Stir until flour is mixed in well. Should resemble chunky crumbs. (Feel free to make more or less, depending on how you like it.)
Spoon evenly over sweet potatoes.
Bake in 325 degree oven for 40-50 minutes or until it doesn't jiggle when wiggled. Topping will brown some.
Crispy topping and smooth and creamy custardy middle!