Mexican Chicken Bake

NELady's Note:

From The Great American Chicken Cookbook, c. 1982. Great way to use up left-over chicken.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 6.0

• 2 cups cooked chicken, diced, both light and dark meat
• 3/4 cup diced red onion
• 1/2 cup diced green bell pepper
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 3 drops Tabasco sauce (more if you like it hot)
• 2 cups corn chips
• 1 1/2 cups grated mild cheddar cheese

Directions:

1. Mix the chicken, onion, green bell pepper, soup and Tabasco. Fold in the corn chips. Place in a shallow baking pan about 9"x12" in size. Spread the grated cheese over the top.
2. Place in a 350*F oven for 25 minutes, or until the cheese is melted and has started to turn golden brown.
3. Serve at once, piping hot.
4. VARIATIONS: 1) Use grated American cheese in place of the cheddar, 2) Add 1 10-ounce package of frozen black-eyed peas, 3) Add 1 can of drained pinto beans, 4) Add 1 can of drained chick peas, 5) Add 1 10-ounce package of frozen green peas.

Reviews

[Andrea-Oz]

This was exactly what I was looking for - a recipe to use as a solid base, and then add stuff to it.
I used 3 chicken breasts, 3 cups of soup, a red bell pepper, a can of corn, frozen peas, chickpeas, butter beans and red kidney beans. cheese and corn chips as per recipe. We had no tabasco, so it was definitely missing something, but still very moorish! Very easy recipe, and one I'm sure to make again and with endless variations.