It seems as if only days have gone by since I posted about preparing foods for my son as he arrived home from college for the summer. Now I’m preparing food for him to take back to his off-campus apartment. Since this is his senior year, he’s going to be very busy, and sending him with food will ease his schedule a little bit, for a little while.
The other day I made a pasta bake with Italian sausage, and put two servings into a freezer-safe container. Today I’m cooking two other favorites. In the crock pot I have Latin Chicken cooking and in the oven I made Mexican Chicken Casserole. This is a casserole I made for him last year, by adding a few ingredients to our family favorite Mexican Chicken. It turned out very well, and since then he specifically requests this casserole instead of the regular chicken-only entree.
Mexican Chicken Casserole
Okay, this is pretty simple. So simple that the pictures can do most of the talking!
Because I was only making enough for him to take to his apartment, I didn’t use as much chicken or other ingredients. I used a small-ish casserole dish. It measures about 7×10-inches. I started by putting a small amount of olive oil on the bottom of the casserole dish.
Then, a layer of crushed tortilla chips:
About 2/3 of a can of black beans (drained and rinsed): *I could have used the whole can, but decided this looked like enough.*
About 2 cups of frozen corn:
In a large plastic zipper bag, I combined 1/4 cup flour with the following taco seasoning spices:
- garlic powder
- onion powder
*If you want this to be gluten-free, omit the flour.*
Since this is being made into a casserole, I cut 2 large chicken breasts into pieces. These pieces were tossed in the flour and spice mixture, then placed in the casserole dish:
On top of the chicken went about 1 cup of salsa:
Then more crushed tortilla chips on top:
I put a few bits of butter on top (about 2 tablespoons total) or I could have drizzled 2 tablespoons of olive oil. I covered with foil then baked at 350F for 30 minutes. After that time was up, I removed the foil then continue to bake for 10 minutes. Then I removed it from the oven and topped with an additional cup of salsa and a few handfuls of Mexican cheese. This was returned to the oven for about 5-10 minutes, until the cheese melted.
I then removed it from the oven and admired the glorious melted cheese!
I waited for this to cool a little while, then divided it into 4 equal sections. Each one was put into a freezer-safe container.
Now he has 4 more dinners ready to go!
And here’s the Latin Chicken. This container is larger, and holds about four servings.
So with these eight meals, and the two servings of pasta bake already in the freezer, he’ll start off the semester with ten meals ready to go. This will reduce the need for him to shop, prep, and cook right away. Once classes start he’ll eat some meals on campus (mostly lunches), and once he adds in pizza and burritos from the local places he frequents, as well as cooking eggs and tacos (his two “go to” meals), he may be set until Family weekend next month, which is when I’ll arrive with more frozen meals. This boy has it good, doesn’t he? ;)