"Not all who wander are lost."

Sunday, February 28, 2010

Five Meals for Five Days Away

Mexican Chicken Casserole


Why try? This is a great dish for entertaining or for a weeknight meal because you can make it ahead before baking and then refrigerate or freeze it to bake right before serving. If you freeze it, make sure to use a freezer-safe dish and allow it to thaw completely before baking.



Ingredients

  • 6 cups pulled white chicken meat
  • 24 ounces Mexican blend shredded cheese, divided in half
  • 2 bunches green onions, tops only, chopped, divided in half
  • 2 – 10 3/4 ounce cans cream of chicken soup
  • 1 – 4 ounce can green chilies, chopped
  • 3 cups sour cream
  • 1 cup pitted black olives, sliced
  • 12 – 6 inch flour tortillas

Preparation

  • 1
    Preheat oven to 350°F.
  • 2
    Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
  • 3
    Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
  • 4
    Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
  • 5
    Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.


Why try? This is a great dish for entertaining or for a weeknight meal because you can make it ahead before baking and then refrigerate or freeze it to bake right before serving. If you freeze it, make sure to use a freezer-safe dish and allow it to thaw completely before baking.

New favorite from the Food Channel -- great and the kids love it!

1 comment:

shannon said...

thanks for putting the BEST picture of me you could find! I know you really love me now :)