Ingredients
-
1
-
500
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Cheesy Chicken Mexican Casserole, Easy week night dinner – adapted from a recipe taken from Australian Good Taste Magazine used mild salsa to make it kid friendly but go as hot and spicy as you like , Quick, easy and very tasty the perfect dish to throw together after a long day at work Made for Aus/NZ Recipe Swap #69 , Kate, this was great A really quick pantry tea made with ingredients we mostly have on hand I had a bit of a time finding the Mexican beans, but finally thought to try the Mexican food in the supermarket and there they were I only had a mild salsa on hand, so spiced it up with a few chopped pickled jalapenos and some chopped fresh coriander I also added in some cumin to the chicken as it cooked One thing that suprises me is no other reviewer has mentioned you couldn’t fit all those ingredients in a 4 cup casserole dish-the chicken was about 2 cups, the salsa another and the corn another I got out an 8 cup dish and filled it to the top Just a small point, but one a beginner cook might like to know And this is just the sort of simple, tasty food anyone could cook and be pleased with the results!
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Steps
|
1
Done
|
Heat Oil and Brown Chicken in Pan. |
|
2
Done
|
Tip Beans Over Base of 4 Cup Capacity Ovenproof Baking Dish. |
|
3
Done
|
Top With All the Cooked Chicken. |
|
4
Done
|
Tip Corn Over Chicken Layer. |
|
5
Done
|
Pour Over Salsa. |
|
6
Done
|
Sprinkle Cheese Over the Top. |
|
7
Done
|
Bake For 20 Minutes or Until Chicken Is Cooked Through |
|
8
Done
|
Serve With Guacamole and/or Sour Cream If Desired. |
