Mexican Chicken Casserole
September 21st, 2009
Lizzie asked for this recipe, so here it is. A quick disclaimer… there is nothing redeeming about this meal. There are no healthy veggies hiding in the mix. There’s no unspoken fiber, no fruits. Nothing at all even waving at healthy from a distance. And it’s not even really a casserole. It is, however, really yummy. Just don’t make it often.
Mexican Chicken Casserole
- 2 cans cream of chicken soup
- 1 can cream of cheddar soup
- 1 can Ranch beans
- 2 cans of chicken (yeah, that’s right, canned chicken)
- 1 package of taco seasoning
- a little bit of chicken broth
- (you can also add a can of Rotel if you’re feeling crazy)
Mix it all together into a big glop. Pour it into a baking dish & bake at 350 till all warm and bubbly.
There are lots of options for what to do at this point. Mike’s favorite is for me to serve this over chips with queso. You can also roll it into tortillas for enchiladas. You can serve it over rice.
Enjoy.
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