This was such a yummy casserole. My 3 year old ate 3 bowls of it. This recipe actually made 2 casseroles, which was probably good since we ate an entire casserole in one meal.
Cheesy Chicken Mexican Casserole
Tostito Chips – organic blue Tostito chips (In the picture, I think it looks like ground beef, but it is actually the chips.)
1 jar homemade Rotel
1 quart canned black beans (2 cans if you buy them in the store)
2 cups of brown rice cooked
3/4 c. shredded cheddar cheese for casserole, plus a handful to sprinkle on top
2 onions (I put these in the food processor until they were pureed so my kids would eat them.)
8 cloves of garlic (As usual, we love garlic, you might want to half this.)
1 jar canned chicken (equivalent of 1/4 fresh chicken) with 1/2 cup chicken broth
1 T cumin
1 T chili powder
1 T Lawry’s Seasoning salt
1 t black pepper
2 oz. pepper jack cheese shredded
1 c. sour cream
Crush enough chips to form a light layer on the bottom of the casserole dish. Mix together all other ingredients except chips and cheese to sprinkle on top. Pour ingredients into casserole dish. Mix more chips and handful of cheddar cheese. Sprinkle on top. Bake at 350 for 25 minutes.
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Looks yummy!