"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Mexican Caserole Recipe

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This recipe for Chicken Mexican Caserole, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen McGuffin


1 1/2 C crushed tortilla chips
1 lb shredded cooked chicken
1 Can (15oz) kidney beans, drained
1 Can (15oz) garbanzo beans, drained
1 Can (15oz) corn, drained
1 Can (8oz) tomato sauce
1 C salsa
1 C red onion - chopped finely
1 green pepper - diced
1/4 C fresh chopped cilantro leaves
1 T minced garlic
Salt and Pepper to taste
6 oz grated monterey jack cheese
6 oz grated cheddar cheese

Fresh diced tomatoes
Sour Cream
Black Olives

Grease 13 x9 baking dish and place chips evenly across the bottom.

Combine chicken, beans, corn, tomato sauce, salsa, onion, pepper, cilantro, garlic, salt, pepper in a bowl.

Layer into baking dish alternating with the cheeses.

Bake at 350 for 30 minutes. Let stand 5-8 minutes prior to serving

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour




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