The Tex-Mex Twist: A One-Pan Frito Chicken Casserole You'll Crave

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 The Tex-Mex Twist: A One-Pan Frito Chicken Casserole You'll Crave

The Tex-Mex Twist: A One-Pan Frito Chicken Casserole You'll Crave

Calling all casserole lovers and Tex-Mex enthusiasts! This recipe takes the classic comfort food of chicken casserole and injects it with a vibrant Southwestern twist. We're talking juicy chicken, creamy sauce, melty cheese, and the delightful crunch of Fritos – all in one gloriously delicious, easy-to-make dish.

This Frito Chicken Casserole is perfect for busy weeknights, potlucks, or feeding a hungry family. It's a one-pan wonder, minimizing cleanup and maximizing flavor.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4-6

Ingredients:

  • Two cooked, shredded chicken breasts, without any bones or skin.
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (10 oz) can Rotel diced tomatoes and green chiles (undrained)
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • One bag of Fritos corn chips (9 oz, split).
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a big skillet over medium heat, warm up the olive oil. Add onion and bell pepper, and cook until softened, about 5 minutes. 3. Add the shredded chicken to the skillet and stir to combine.
  3. In a separate bowl, whisk together cream of chicken soup, Rotel tomatoes and chiles, and sour cream. To taste, include salt and pepper for flavoring.
  4. Pour the soup mixture over the chicken and vegetables in the skillet. Stir to coat.
  5. Spread half of the Fritos corn chips in an even layer over the bottom of the prepared baking dish.
  6. Pour the chicken mixture on top of the Fritos layer.
  7. Sprinkle with both cheddar and Monterey Jack cheese.
  8. Top with the remaining Fritos corn chips.
  9. Bake for twenty to twenty-five minutes, until the cheese is bubbling and melted.
  10. If preferred, top with fresh cilantro and serve hot.

Tips:

  • Feel free to adjust the spice level by using a milder version of Rotel or adding a diced jalapeno pepper for a kick.
  • For up to three days, leftovers should be kept in the refrigerator in an airtight container.
  • For a vegetarian option, substitute the chicken with cooked black beans or lentils.
  • This Frito Chicken Casserole is guaranteed to become a family favorite. It's a hearty, flavorful dish that's easy to prepare and perfect for satisfying any Tex-Mex craving. So, gather your ingredients, preheat your oven, and get ready to experience a taste explosion!

Nutrition (per serving):

  • Calories: Approximately 500 (may vary depending on ingredients used)
  • Fat: 25g
  • Carbohydrates: 40g
  • Protein: 30g