Easy Chicken Green Chili Casserole
Almost every new Mexican house has a favorite version of this chicken pan recipe. This has the convenience of canned chicken cream, and you can prepare it a day in advance.
Ingredients
- 16 oz cottage cheese
- 1 4 oz can of mild green chilis, drained
- 3 T taco seasoning
- 3/4 cup chili verde salsa (chunky works best)
- 2 lb shredded chicken, cooked
- 5 oz sliced or shredded Colby jack or Mexican blend cheese
- Sour cream, optional
- Green onions, optional
Instructions
First, preheat the oven to 375
Then, in a medium bowl, combine the taco seasoning, salsa, green peppers and cottage cheese
Stir in grated chicken and mix well
Spray your baking dish with non-stick cooking meat
Pour the mixture into an 11x7 baking dish
Garnish the pan with sliced or grated cheese
Bake for 20 minutes or until the cheese is melted and bubbling.
Garnish with green onions, if desired
Serve with sour cream and salsa, optional
Happy Cooking Time.
Remarks
Use of regular cottage cheese instead of light is recommended, light cottage cheese will add more liquid to the mixture
It is also recommended to use a thicker salsa instead of a more courageous one. A salsa with more liquid can leave a little liquid at the bottom of the pan after cooking.
We pre-cooked our chicken just before making the pan, so the chicken was still hot; if you start with cold pre-cooked chicken, you may need to cook the pan a little longer.
