Holy yum.
Y'all. I loved this dish. Really loved. REALLY.
And it was soooooooo easy. Please tell me you'll make it.
When I was getting dinner ready, Landon asked what we were having. I told him chicken with cheese and chips on it. He said, "Whoa-hoh, good choice, Mom!" And he was right. Excellent choice.
Mix and Match Mama wins again! I love her recipes!
Her original recipe was for just the chicken casserole, but I took the suggestion of one of the comments and served it over brown rice. Definitely the way to go. I think it gave it a lot more substance that way. You could also add in some black beans to give it a little something extra if you want.
For real, you need to make this.
Crunchy Fiesta Chicken Casserole
1 pound chicken breasts, cooked and shredded
1/2 cup of salsa
1/2 cup of Dahi (or sour cream)
1 recipe of cream of chicken soup substitute
8-10 jarred jalapeños, finely chopped
1-2 TBS southwest seasoning (or taco, or any Mexican type seasoning)
2 cups of shredded cheese
2 cups of tortilla chips, slightly crushed
Preheat oven to 170 degrees Celsius (350 F)
Combine chicken, southwest seasoning, salsa, dahi, cream of chicken soup, jalapeños and 1 cup cheese.
Spray a small casserole dish (mine is 9x11) with cooking spray. Spread the chicken mixture in the casserole dish. Top with remaining 1 cup of cheese and then crushed tortilla chips. Bake uncovered for about 20 minutes. Serve over brown rice (optional).
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