This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
1565 people marked it a Favorite, 1477 people marked it a TryYield: 8 Ready in 55 minutes
Very filling, good flavor, kids liked it. Some variations: added 26 oz can of cream of chicken soup and omitted the sour cream. Added only 1/2 cup of salsa and added an additional can of black beans which may have eliminated the soupyness other
I happened to have leftover Rice a Roni Mexican rice in the fridge so I threw that in too. I also used crushed tortilla chips on top. It was really good and definitely a kid favorite. Adding it to the rotation.
My family really liked this. I did modify it due to other reviews that I read. I used leftover chicken from drumsticks. I added 1 taco seasoning packet and 1 finely chopped chipotle pepper in adobe sauce (I buy 1 large can and freeze them in singles) to add some flavor and tiny bit of heat to the mix. I used crushed tortilla chips on top instead of pie crust. I did drain the corn and beans. It was not soupy, but like very thick dip. We used chips to dip and eat or wrapped it up in a tortilla. I will use this for dinner and for chip dip when going to parties. Thank you for the recipe.
This was really tasty but it is missing something, maybe heat. Next time I am going to add some chili's. I did make it with a pie crust and it came out great. I would suggest letting it rest before cutting it....about 20 minutes or so. The only thing I did differently was the chicken, I used a rotisserie chicken (small one). Yes I would make this again :)
Very tasty. substituted pie crust with Tortilla chips
Made this for our small group and it was a hit! We went with crushed tortilla chips on top instead of the pie crust. After reading the comments about it being "soupy" we drained the corn and beans and it came out great. Will definitely be making this again.
I was looking for something different to do with the pack of chicken thighs I bought and came across this recipe, so I thought I'd try it. I made a few modifications. While boiling the chicken thighs I added a package of McCormicks Taco Seasoning to the boiling water. This added to the Latin flavor of the chicken. While that was boiling I tore about 10 corn tortillas into random pieces and lightly fried then in a little canola oil and let them drain on a paper towel. After mixing all the ingredients in a bowl I placed the fired tortilla chips on top of the mixture and baked on a convection setting at 375 degrees for 30 min. This was delicious. My wife ate 3 bowls!!! Will definitely make this one again!
Very good, really easy, and my kids like it. Can do no meat by using 1 bag of the pre-diced "chk'n" pieces.
I made this tonight and LOVED it! O decided the next time I make it I can use it as a dip for tortilla chips, or instead of using the pie crust use crushed tortilla chips (the crust was hard to remove) I may reduce the liquids in half and add a bit mor chicken so it is not ad runny, bbut still loved it!