Mexican Chili Chicken Casserole Recipe

1      Reviews by:    Louise Smeltzer   Mexican Chili Chicken Casserole Recipe makes a robust and full flavored chicken dish by layering cooked chicken then whole kernel corn topped with sauce of onion, garlic, tomatoes, tomato sauce, chili powder, oregano, ripe olives and bacon. Food Category:    Chicken and Fowl Cuisine Origin:    Mexican    Servings:4 Nutrition facts:1176 calories100.4 grams fat Print Preview Rate This Recipe Prep Time:   40 Minutes Cook Time:   20 Minutes Total Time:   1 Hour

INGREDIENTS

• 1/4 cup instant minced onion
• 1/2 teaspoon instant minced garlic
• 1/3 cup water
• 1 can (17 ounces) whole kernel corn
• 2 tablespoons oil
• 1 can (16 ounces) tomatoes, drained and broken up
• 1 can (8 ounces) tomato sauce
• 4 teaspoons chili powder
• 1 teaspoon oregano leaves, crumbled
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 cup pitted ripe olives, sliced
• 1 1/2 pounds boned cooked chicken, chunked
• 8 bacon slices, cooked crisp

DIRECTIONS

• Combine minced onion and garlic with water; let stand for 10 minutes to rehydrate. Drain and reserve liquid from corn; set corn and liquid aside separately.
• In a large saucepan, heat oil. Add onion and garlic; saute for 5 minutes. Stir in tomatoes, tomato sauce, chili powder, oregano leaves, and salt.
• Mix cornstarch with reserved corn liquid; stir into saucepan. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat; add olives.
• In a large casserole, place in layers chicken, reserved corn, and sauce. Repeat procedure, ending with corn. Garnish with crisp bacon slices over top.
• Bake at 400°F until casserole is bubbly (about 20 minutes).

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