This mexican casserole is such an easy dish to throw together and it’s full of flavor! I prepared everything the night before and just stored the entire casserole dish in the refrigerator overnight. That made the following evening an easy one when it came to getting the family fed. I simply threw it in the oven and plated it once it was done! Easy as that!
Ingredients for Mexican Casserole
Three chicken breasts (about 1.5-2 lbs.)
Two yellow peppers
One green pepper
Three or four tomatoes
Two handfuls of fresh cilantro
One can Cream of Chicken Soup
One jar of tomatillo salsa
Shredded Monterey Jack and Cheddar Cheese OR Shredded Mexican Cheese Blend
Recipe for Mexican Casserole
You will notice that I don’t have a lot of pictures for this recipe. That’s because you pretty much cut and dump the ingredients into a dish and cook it! How nice is that?!
Step One: Preheat the oven to 350° F and spray the inside of a 2.5 quart casserole dish with cooking spray.
Step Two: Cut the chicken into chunks and drop them in the dish.
Step Three: Chop up the yellow peppers, the green pepper, and the tomatoes. Drop them in the casserole dish too.
Step Four: Chop up the cilantro. (I use kitchen scissors…that only touch food…to cut it up, just like in this marinara recipe.) Drop it in.
Step Five: Add the can of Cream of Chicken Soup and the tomatillo salsa. (I only had half a jar, so that’s what I used. I don’t think it would hurt one bit to dump the whole jar in the recipe. I’ll leave that up to you.)
Step Six: Stir up all the ingredients, cover, and place the dish in the oven for 45 minutes.
Step Seven: Sprinkle the cheese onto the casserole (about three handfuls) and put it back in the oven for 15 more minutes, or until the chicken is thoroughly cooked.
Step Eight: Once the chicken is cooked, place a few pieces of sourdough bread in a shallow bowl and cover it with the mexican casserole. Garnish with cilantro. Serve by itself or add guacamole, sour cream, or more salsa!
What is your favorite one dish recipe?