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| Photo: Ultimate Tex-Mex Chicken Casserole |
Sunday dinner consisted of a casserole from a new recipe.
The recipe is from The Texas State Fair Cookbook that I am reviewing.
This recipe is amazing!
It won a first place ribbon for Janice Lohrs
and
I can see why.
Please try this...it is one to add to your recipe box.
Ultimate Tex-Mex Chicken Casserole
3 cups crushed tortilla chips
2 cups chopped cooked chicken (a rotisserie works well)
1 can (15 oz) black beans drained and rinsed
1 teaspoon ground cumin
2 (10.5 oz) cans of cream of chicken soup
1 (10 oz) can Rotel tomatoes undrained
2 cups shredded jack cheese
2 cups shredded cheddar cheese
1 bunch cilantro, rinsed and chopped
1 tomato, diced
Sour Cream
Jalapenos
*****
Preheat oven to 350 degrees.
Grease a 13X9" casserole dish with non-stick cooking spray.
Crush tortilla chips lightly and
sprinkle 1 cup across the bottom of the baking dish.
Layer diced chicken and then
black beans across the crushed tortilla chips.
Stir 1 teaspoon cumin into cream of chicken soup.
Spread soup mixture over chicken and beans using a spatula to gently spread it over the entire top.
Add undrained Rotel tomatoes over the soup mixture
Sprinkle cheeses evenly over tomato layer
and top with remaining crushed chips.
Bake for 30 min till hot, bubbly and the cheese entirely melted.
Garnish with cilantro and tomatos.
Serve immediately with slices of Jalapenos and a little sour cream.
NOTE: Do NOT drain Rotel tomatoes before adding to the casserole.
I served this with Hawaiian rolls and grapes.
The white whine was cool and perfect.
It was a perfect Sunday dinner.
Please let me know if you try this....
Love you beyond the moon.
Me
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