Sunday, September 6, 2009

Chicken Taco Casserole

Well, been busy with being married and hunting for a job but I've had more time in the kitchen. If you try these, I hope they work out for you as well as they did for me.

Chicken Taco Casserole

2 Chicken Breasts
2 Tbls Olive Oil
4 oz Can Chilies
14.7 oz Can Black Beans
14.7 oz Can Regular Corn
Mexican Four Blend Cheese
1 Jar Salsa (pick your heat)
Cumin (taste)
Cayenne (taste)
Chili Powder (taste)
Black Pepper
Garlic Powder
Onion Powder
Corn Chips
Penne or other tubular pasta enough to cover bottom of casserole dish (about 2-3 servings)

Heat oil in skillet
Preheat oven to 325 (temperature may vary, I’m using gas oven)
Cook chicken on low heat in skillet; season with garlic powder, onion powder, and black pepper
In another pot start cooking pasta
When both sides are sufficiently cooked slice into smaller pieces
Layer pasta on bottom of casserole dish
Mix Chilies, Corn, Beans, Cayenne, Cumin, Chili Powder, and Salsa
Spread some of the mixture over the pasta
Layer chicken on top spreading rest of the mixture on top
Layer top with corn chips, spread cheese over the top
Cook at 325 for 45 minutes

For a vegetarian version remove the chicken and add a layer of brown or black beans.


Post a Comment