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 my son 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 little 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 dinners ready to go!