Tuesday, October 07, 2008
Cazuela de pollo Mexicana
Some ten years ago, my Mom received from a friend a recipe for Mexican Chicken Casserole. She passed the recipe along to me, and it quickly became one of my favorite casseroles of all time.
The first thing you'll notice about Mexican Chicken Casserole is ... there ain't nothing Mexican about it. I've been to Mexico a couple of times, and I don't recall ever eating anything there that featured a can of condensed soup as a major ingredient. (I don't recall eating any cheese-clogged dishes south of the border either, but that's a story for another day.) But so what? The dish could've been christened "Gristle Chicken Casserole" by its concocter, if you will, and it would still taste damn good to me.
It takes about 15 minutes to put the following casserole together, and it goes from notion to noshing in about an hour and a half. I've made this for friends, family and co-workers, and I've NEVER had to dispose of left-overs. That's a pretty good testimonial, if you ask me.
Mexican Chicken Casserole
4 boneless, skinless chicken breasts
1 medium white onion, chopped
1 can RO*TEL® tomatoes (I prefer extra hot)
1 can cream of mushroom soup
1 can cream of chicken soup
4-6 cups shredded cheddar cheese
4 cups crushed Doritos Nacho Cheese® chips, crushed
Kosher salt and fresh-cracked black pepper
Pre-heat oven to 350 degrees. Place chicken in shallow, aluminum foil-lined baking dish Season with salt and pepper. Bake for 45-50 minutes.
Remove chicken from baking dish. Shred and set aside. Discard aluminum foil.
Mix soups and RO*TEL® in a small bowl. Place shredded chicken and onions in baking dish. Cover with soup/RO*TEL® mixture. Top with cheese and chips, and bake for 20-25 minutes.
Let casserole rest for 10 minutes before serving. Serve with green peas or green beans (and a lot of Tabasco®.