Friday, November 8, 2013

The Frugal Kitchen: Leftover Chicken Mexican Casserole

Since only my daughter and I eat meat, whenever I bake a chicken there are plenty of leftovers.  I needed something I could make easily and economically, so I mixed up this casserole.


Pre baked chicken torn into bite size pieces
1 can cream of chicken or mushroom soup
1 onion chopped
1 bag of frozen mixed vegetables
4 cups of cooked rice
1 jar salsa
1 bag of shredded cheddar cheese
1-2 Tbsp. oil

Cook the frozen vegetables in the microwave.  Saute the onion, vegetables and chicken in a small amount of oil.

Mix the soup and salsa together in a bowl.  Add about a half can of water to thin it to a sauce consistency.  You may not need to do this if your salsa has a lot of liquid.

Begin layering the ingredients in this order:  sauce, rice, veggie/meat mix and cheese.  Finish with a layer of cheese,

Cook at 350 degrees Fahrenheit for about 30 minutes.  The cheese should be golden brown.  You can make this casserole in advance and hold it in the refrigerator, but add 15 minutes to the cooking time.

A super simple and nutritious meal.  You can substitute based on the leftovers you have on hand.  Enjoy!

God bless,

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