Chicken Breast Recipes

I came across this easy chicken casserole recipe about 3 weeks ago and I tried it last week.  My family loved it. 

This easy chicken casserole is a Mexican style casserole that is very similar to enchiladas.  I enjoyed it because it used chicken, which is inexpensive and healthy, but it also use beans which are really inexpensive and have a lot of health benefits.

Easy Chicken Casserole, Enchilada Style
4 chicken breasts, cooked and cubed or shredded
4 oz cream cheese, softened (you can use reduced fat here)
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp ground cumin
2 c milk (low-fat, 1% or 2% all work here)
1 can corn, drained (if you can find Mexi corn it will add more flavor)
1 can black beans, drained
1 can sliced olives, drained
1 can diced green chilies, drained
1 bunch green onions, chopped
6 corn tortillas
3 c shredded Mexican blend cheese

Assorted toppings
Sour cream
Avocados
Tomatoes
Salsa
Lettuce

In a medium mixing bowl combine the soups, cream cheese and cumin until smooth.  Then gradually add the milk until smooth.

In a different medium bowl combine the corn, beans, olive, chilies, and onions.

Cut the tortillas into six wedges.  Spread a little soup mix on the bottom of a 9×13 cake pan.  Then arrange half the tortilla wedges on top.  Then add half the bean mix, followed by half the chicken, then half of the soup mix and lastly half of the cheese.  Then repeat the same layer.

Bake at 350 for 30 minutes.  To serve cut and place on platter and then top with your favorite toppings.

This casserole can also be frozen or refrigerated if you want to make it ahead of time.  Before you bake it then you can either put it in the fridge for up to 3 days or in the freezer for 3-6 months.  If you are baking it from the fridge then add 10-15 minutes cooking time.  If you are cooking it from the freezer then you will want to cover it with foil and bake it for 2-2½ hours; then remove foil and bake another 20-30 minutes.