Rain rain go away come again another
day month. Last year we were in an extreme drought and this summer it keeps raining and breaking records. It’s rained for one week straight and the forecast is expecting even more rain for the next week. I can’t take it anymore and I need some sun to turn this blahhh mood around.
Because it’s a lazy feeling week I decided to make a casserole. I had made a firecracker casserole about a year ago and I wanted to change some things up in the recipe and this is what I came up with. I wish I would have doubled up the recipe because I sure wouldn’t mind having a frozen one just waiting to be reheated and devoured. Shaun, my mom and I each cleaned our plate. Yay for leftovers!
1 rotisserie chicken, chopped
1 tablespoon unsalted butter
1 large onion, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 10oz. can cream of mushroom
1 10oz. can cream of chicken
1 jalapeno, deveined, deseeded and finely chopped
1 10oz. can ranch style beans, drained
1 10oz. can original rotel tomatoes, drained
6 corn tortillas
1 ½ cups shredded cheddar cheese
Preheat oven to 350 degrees. Melt butter in medium size pan over medium heat. Add onions and let them cook for 5 minutes.
Add salt, cumin and chili powder to the onions and stir.
In medium size bowl combine cream of mushroom and chicken along with the chopped jalapeños.
Add the chopped chicken to the sautéed onions and let them cook with onions for an additional 5 minutes then remove from heat.
In a large casserole dish add 1/2 of the meat and onion mixture followed by 3 corn tortillas torn into chip size pieces. Top with 1/2 soup mixture, 1/2 beans and 1/2 rotel tomatoes. Sprinkle with ½ cheese and then top with the rest of the corn tortillas. Top with meat, soup mixture, beans and tomatoes.
Cook uncovered for 30 minutes and top with the rest of the cheese. Cook for an additional 5 minutes.