Tasty and easy to make, this recipe is very adaptable. You can adjust it for whatever you have on hand.
Prep Time 10minutes
Cook Time 35minutes
Carbs (g): 33
4teaspoonsolive oil OR canola oil OR butter OR margarine
6tablespoonssour cream (or make your own)
4ouncesshredded Cheddar cheese OR other cheese
2cupsfresh sliced mushrooms OR large can of mushrooms
16ouncesalsa OR 2 cups of diced tomatoes, green peppers, spicy peppers (optional, to taste) and onions (mixed together, with more tomatoes than anything else)
2cupscooked rice (any type)
12ouncecanned chicken OR turkey OR ham (you can also use cooked and diced fresh or frozen chicken, etc.)
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.
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.
Mexican Chicken Casserole
Amount Per Serving
Calories 488Calories from Fat 216
% Daily Value*
Saturated Fat 11g55%
Vitamin A 1091IU22%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.