Yesterday we had another Inclement Weather Day here in DFW. Now, I heard most districts will be filing waiver applications with the state to get Days 3 & 4 excused so we don't have to have extra days of school in June. What Day 5 (in less than two weeks) does to that plan, I have no idea! I figured it doesn't help to worry about such things, so instead I decided to make a yummy casserole for lunch yesterday, since we were all three home unexpectedly. We had some leftover chicken and my husband requested something more Mexican-tasting than Italian, so here's what I came up with:
Ingredients
Diced, cooked chicken breast (I had about 2 cups)
Cooked noodles (I used a combination of shells & rotini, about 2 cups uncooked)
Can of cream of chicken soup (the small size is fine)
Can of diced tomatoes or a couple fresh tomatoes, diced
Can of green chiles
3/4 chopped onions (I happened to have fresh on hand, but you could use frozen, no problem)
Can of black beans
A couple handfuls of cheddar cheese (more or less depending on your preference)
Half a jar of salsa (again, more or less depending on your preference)
Directions
1) Preheat oven to 350ish (we are apartment-dwellers, so temperatures are sketchy on our oven)
2) In a large pot sprayed with non-stick cooking spray, saute the onions until tender
3) Stir in the cream of chicken soup, salsa, and diced chicken and simmer until heated throughout
4) Add a handful of cheese and simmer until incorporated
5) Stir in the black beans
6) Add black pepper to taste
7) Layer chicken mixture with cooked noodles in a casserole dish that has been prepared with non-stick cooking spray
8) Bake uncovered until thoroughly heated (about 20-30 minutes)
Makes about 6 servings
All of us really enjoyed this casserole. Monkey Boy ate a big serving without any fussing, which is unusual, lately. This is definitely going to make it into the freeze-ahead recipe rotation. Yum!
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