I have been making this casserole for many years. The original recipe called for turkey, but I normally use chicken. You can also put this together a few hours ahead of time and refrigerate until you’re ready to bake it.
Mexican Chicken Casserole
1 1/2 cups chopped cooked chicken or turkey
1 12 ounce jar chicken gravy
1 8 ounce carton sour cream
1 4 ounce can diced green chili peppers, drained
1 1/2 cups coarsely crushed corn chips
1 1/2 cups shredded cheddar and/or Monterey Jack cheese
In a large mixing bowl, combine the chicken, gravy, sour cream and chili peppers.
Grease the sides of a 1 1/2 quart casserole dish. Sprinkle a third of the corn chips over the bottom of the casserole dish. Pour half of the chicken mixture over the chips. Top with half of the cheese. Repeat layers, ending with a layer of chips.
Bake in a 375 degree oven about 35 minutes or until heated through.
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