Mexican Chicken Casserole

Tasty and easy to make, this recipe is very adaptable. You can adjust it for whatever you have on hand.

Prep Time 10

Cook Time 35

Servings 4

Calories 488kcal

Carbs (g):

Ingredients

4 teaspoons olive oil OR canola oil OR butter OR margarine
6 tablespoons sour cream (or make your own)
4 ounces shredded Cheddar cheese OR other cheese
2 cups fresh sliced mushrooms OR large can of mushrooms
16 ounce salsa OR 2 cups of diced tomatoes, green peppers, spicy peppers (optional, to taste) and onions (mixed together, with more tomatoes than anything else)
2 cups cooked rice (any type)
12 ounce canned chicken OR turkey OR ham (you can also use cooked and diced fresh or frozen chicken, etc.)

Instructions

Preheat oven to 350 degrees F.
While the oven is preheating, saute mushrooms in oil until just golden.
Turn heat off and add everything EXCEPT the chicken to the pan and stir to mix.
Drain the liquid from the can of chicken and add the chicken. Mix it in very gently, trying not to break up the pieces.
Put the mixture in a greased baking dish (a loaf pan or pie pan both work well).
Bake at 350 degrees F for 25 to 35 minutes, until the cheese just starts to brown.
Cut into quarters and slide a spatula under each section to serve.

Notes

If you don't have an oven, heat the mixture without the chicken in the skillet over low heat. When the cheese is melted, turn the heat off and VERY GENTLY mix in the drained chicken. Put the lid on the pan and wait 2 to 3 minutes for the chicken to warm through, then serve.