MEXICAN CHICKEN CASSEROLE

MEXICAN CHICKEN CASSEROLE
 Carola Shehan
  (This is a easy and very popular casserole. It was a favorite of my kids and is still a favorite when ever I make it. You can’t go wrong with this!!)

 1 LB  Jack cheese - grated
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 cup milk
 1 can Ortega diced green chilies
 1 can Ortega chili salsa
 1 chopped medium onion (optional)
 1 dozen corn tortillas 4-6 chicken breasts (cooked & shredded) I boil them in water with salt and garlic. 

Combine soups, milk, onion, chilies, and  salsa together and heat for about 10 minutes. Layer in a buttered 9 x 13 casserole starting with 6 corn tortillas (broken into small pieces), then sauce, chicken, sauce and then cheese. Then repeat, ending with cheese.
 Bake in 1 hour at 350 degrees.

Some great side dishes: Refried beans &/or Mexican rice. I have two great recipes for both. Let me know if you would like me to post them.

Pepper Steak

Pepper Steak
Carola Shehan ~ Feb 2008

1 lb. Round Steak - ½ thick
1 TBLS. paprika
1 TBLS. Butter
2 cloves garlic
1½ cup beef broth
1 cup green onions
2 green bell peppers – cut in strips
2 TBLS. Cornstarch
¼ cup water
¼ cup soy sauce

Pound steak ¼” thickness. Cut in ¼” wide strips.
Sprinkle with paprika and let stand.
In large skillet brown meat in butter.
Add garlic, broth. Cover, simmer 30 minutes.
Stir in onions, green peppers. Cover and cook 5 minutes.
Blend water & cornstarch, soy sauce. Cook until thick. About 2 minutes. Serve over rice.

Pilaf - Mom's (Carola's) version

Pilaf

Carola Shehan

1 cup Vermicelli (break into small pieces)

1 cup uncooked long grain rice

1/4 cup butter

3 cups chicken broth (or 3 cups water and 3 bouillon cubes)

½ - 1 teaspoon salt

 

Melt butter in pan. Add Vermicelli (broken into small pieces) and brown. Add rice and broth. Stir until thoroughly mixed. Cover with a tight lid and simmer without stirring, until all moisture is absorbed (approximately 15 minutes). Do not lift cover or stir. Remove pan from heat. Stir and it’s ready to serve.

 Serves 4-6

 Feel free to kick it up a notch………add garlic (fresh or powdered), pepper, or diced bell pepper.

 

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Parmesan Crusted Chicken

Parmesan Crusted Chicken

Carola Shehan ~ 2014

(got this recipe from Best Foods. First time I made it my granddaughter, Megan was very skeptical of mayo on chicken?!  No way!.  Boy was she surprised! She loved it! Very juicy)

½ cup Mayonnaise

¼ cup Parmesan cheese

4 chicken breast halves

4 TBLS. Italian Seasoned bread crumbs

Combine mayo with cheese.

Arrange chicken on baking sheet.

Tope with mayonnaise mixture.

Sprinkle with bread crumbs.

Bake 20 minutes at 425°

 I never buy Italian seasoned bread crumbs.  I make my own bread crumbs. I take unused or stale bread and put thru the blender. I keep them in the freezer. Take out what you need.  Add some Italian seasoning and there you go!

Goes great with Pilaf and a green salad. Quick and easy dinner.

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