Monday, November 2, 2009

On The Dinner Table Tonight - Mexican Chicken

Here's what we're having for dinner tonight - Mexican Chicken. It's one of our go-to family favorites that we usually have at least once per month. The recipe is very easy, but, one of those that I don't have exact ingredient amounts for (I tend to adjust amounts and just throw them in until I feel like it's right). After you make it a few times, you can decide if you like it thicker or thinner, spicier, less cheese, etc. This is the basic recipe I use to feed my family of 6 (and we always have tons leftover):

Mexican Chicken

-4 to 5 Boneless, skinless chicken breasts, cooked and cut into small pieces (you can use more or less chicken depending on your preference or amount you wish to make)

-Minute Instant White Rice, prepared as directed (I prepare the "6 servings" amount)

-2 Cans Cream of Chicken Soup

-2 Cans Cream of Celery Soup

-1 Can Petite Diced Tomatoes

-1 Jar Salsa (any brand you prefer, I use about 3/4 of the 16 oz. size jar)

-Velveeta Cheese

-Sour cream and/or jalapeno slices, optional

Combine prepared chicken and prepared rice in a large bowl.

Next, add the soups and can of tomatoes to the chicken/rice mixture

Add salsa

Mix well. Pour into a 9x13 baking dish

Cover the entire casserole with sliced Velveeta cheese

Cover with foil and place in 375 oven. Bake for about 30 minutes, or until cheese is melted and casserole is heated through (remove foil for last 5-10 minutes)

Garnish with sour cream and/or jalapeno slices, if desired. Serve on a plate with nacho chips. (We use the chips to scoop up the casserole, no forks required!)

As sides, we usually have black beans and a garden salad or fruit salad.


Liz Mays said...

Oh mama, you speak to me with this recipe!