Here in the South, nothing says home cooking like a casserole.
Nothing beats coming home on a cold winter night to a steaming dinner dish containing meat, veggies, cheese and in this case, a little Spice!
As a little girl, I can remember casseroles being one of my momma’s favorite dishes to make. Maybe because they were less time consuming, or that they were so simple, but I’m thinking more along the lines because they were more frugal to make than a 4-course meal.
Creating casseroles has been a tradition that I have carried into my own family dinner nights. One of our favorites is, Spicy Farmhouse Chicken Casserole. I think my family enjoys it so much because it’s almost like a chicken taco dip between two layers of nacho chips.
And who doesn’t like chips, Right?
But my description is simply this, “Mexican Flare Meets Southern Comfort”. A little south of the border taste with a whole lotta southern style.
What you need:
3 Whole Chicken Breasts
1 11-15 oz Bag of Nacho Flavored Tortilla Chips
5 oz of Queso Cheese (block or shredded) (If using block, dice up ahead of time)
1 cup of Monterey Shredded Cheese
11-15 oz of Diced Tomatoes (can or fresh)
3 oz of Chopped Green Chilies
*1 15 oz can of Corn Drained
*1 15 oz can can of Black Beans Drained
Cream Soup Mixture:
1 cup of Flour
1 1/2 cups of Milk
2 1/2 cups (appx 32 oz) of Chicken Broth
1 tsp Garlic Powder
1/2 tsp Salt
1 tsp Pepper
1/2 tsp Cayenne Pepper
What to do:
1) Boil chicken breasts til completely cooked and move to the cooking board to cool.
2) For your Cream Soup Mixture, in a sauce pan, bring your milk and broth to a low boil.
3) Turn your heat to low and add your queso cheese and 1/2 of monterey cheese to mixture and stir til completely melted.
4) Slowly add flour into milk/broth mixture, whisking until there is no lumps and remove from heat.
5) Add garlic powder, salt, pepper and cayenne pepper to pan and stir.
6). Cut your chicken into strips or chunks and add to Cream Soup Mixture.
7) In a Casserole Dish (round or square) place half of nacho cheese tortilla chips, crunched up, in bottom.
8) Sprinkle 1/4 cup of monterey cheese of top of chips.
9) Pour soup/chicken mixture of chips/cheese.
10) Add the remaining chips and cheese to the top of casserole.
11) Bake at 350 F until mixture is boiling or appx 30 mins.
*For a hardier and more southwest dish, add 1 15 oz can of drained corn, and 1 15 oz can of drained black beans to soup/chicken mixture before pouring into casserole dish.
Makes a great anytime dinner meal and perfect for leftovers!