Tuesday, September 8, 2015

Chile Chicken Casserole

I love casseroles.  That's how I roll.  Or should I say that's how I role?  I almost always have the ingredients on hand to put together some kind of one dish wonder.  Chicken?  Check.  Green chiles?  Check.  Cream of something soup?  Check.  Fritos?  DUH.  Of course.  Fritos should go on top of everything.  I love this version.  It makes an 8x8-inch baking dish.  Perfect for just Mr. Devilish Dish and I, with a little leftover for lunch.  Little Devil is always out and about.  You know, never home for dinner.  Too bad, she missed out on a great little meal!
The Chile Chicken Casserole Line-Up
Line a casserole dish with half of the Fritos.
Top with chicken.
Sprinkle with chopped onion.
Add green chiles.
Cover with cheese.
Sprinkle on remaining chips.
Combine soup and water.
Pour over top.
Place in oven and bake until bubbly.
Apparently we were such pigs this night
I forgot to take an "AFTER" picture. 
Trust me, it was tasty!

Chile Chicken Casserole

2 chicken breasts, cooked and chopped
1/2 cup water
1 (4 ounce) can green chiles
3 cups Fritos
1 can cream of chicken soup
1 small onion, chopped
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Place half of chips in a greased 8x8-inch casserole dish.  Spread chicken over chips.  Top with onions, followed by the green chiles and cheese.  Cover with remaining chips.  Combine cream of chicken soup with water, and pour over top.  Bake until hot and bubbly.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes

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