Mexican Chicken Casserole recipe & Mexican Corn Recipes are part of Learning How to Make Mexican Food

This Mexican chicken casserole recipe is easy to put together and can be baked in your oven or in the microwave. This recipe can be changed by replacing the chicken with 1 pound of ground cooked hamburger or 2 cups of pieces of cooked pork. Also try adding a can of drained chili bean and 2 teaspoons chili powder.

CHICKEN AND CORN CASSEROLE

• 1 Can (17 ounces) drained whole kernel corn


• 2 Cups cut up cooked chicken


• ½ Cup sliced ripe olives


• 1 Can (10 ¾ ounces) condensed cream of chicken soup


• 1 Can (4 ounces) chopped green chilies, not drained


• 1 Jar (2 ounces) diced pimentos, not drained


• ½ Cup sour cream


• ½ Teaspoon salt


• ½ Teaspoon ground cumin


• 2 Cups tortilla chips or potato chips, coarsely crushed (about 1 cup)

Heat the oven to 350F degrees.

Place corn in an ungreased 2 quart casserole dish or square baking pan (8x8x2 inches). Top the corn with the chicken and olives. Mix the soup, chilies, pimentos, sour cream, salt and cumin until well blended; spread over the chicken mixture. Sprinkle the broken tortilla chips or potato chips over the mixture. Bake uncovered for about 45 minutes.

MICROWAVE DIRECTIONS: Place corn in a 2 quart microwave casserole dish. Top with chicken and olives. Spread the mixture of soup, chilies, pimentos, sour cream, salt and cumin over the chicken. Cover tightly and microwave on high 14 to 16 minutes, rotating the casserole ½ turn after 8 minutes, until center is hot. Sprinkle with chips before serving.

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