fiesta casserole

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fiesta casserole

Recipes

ingredients
2 whole chicken breasts
salt & pepper
1 can cream of chicken and mushroom soup
1/2 cup cream
1/2 cup chicken broth
1/2 large diced onion
1/4 cup sliced black olives
1/2 cup BBCC SALSA PICANTE or GREEN JALAPENO CHILLI SAUCE
1/4 cup chopped jalapeno peppers (optional)
200g BBCC CORNCHIPS
250g shredded cheese
optional garnishes: BBCC SALSA, BBCC HEAVENLY HABANERO SAUCE, sour cream, coriander

cooking instructions
Poach chicken breasts and reserve 1/2 cup of broth. Cut chicken into medium strips, season with salt and pepper. Combine soup, cream, broth, onion, SALSA, olives and peppers. Butter a baking dish. Layer 1/3 BBCC CORNCHIPS, 1/2 the chicken, 1/3 sauce, 1/3 cheese. Repeat layers. Complete last layer with remaining BBCC CORNCHIPS, sauce and cheese. Casserole can be refrigerated up to 24 hours. Bake at 180 for 60 minutes. Garnish with SALSA, sour cream and coriander.

makes
serves 4
advance preparation
make it up in advance, keep in the fridge and heat before serving
variations
vegetarians can omit the chicken, and add corn, capsicum, olives, etc
serving idea
serve with a salad of lettuce, sliced orange, avocado, red onion and vinaigrette.
Quick and delicious! Enchilada Pie!  Prepare ahead and heat
a family favourite of ours.

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