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Mexican Chili Chicken Casserole
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Reviews
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By:
Louise Smeltzer
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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.
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INGREDIENTS
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1/4 cup instant minced onion
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1/2 teaspoon instant minced
garlic
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1/3 cup water
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1 can (17 ounces) whole
kernel corn
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2 tablespoons oil
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1 can (16 ounces) tomatoes,
drained and broken up
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1 can (8 ounces) tomato
sauce
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4 teaspoons chili powder
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1 teaspoon oregano leaves,
crumbled
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1/8 teaspoon salt
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1 tablespoon cornstarch
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1/2 cup pitted ripe olives, sliced
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1 1/2 pounds boned cooked chicken, chunked
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8 bacon slices, cooked crisp
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DIRECTIONS
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1:
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.
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2:
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.
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3:
Mix cornstarch with reserved corn liquid; stir into saucepan. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat; add olives.
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4:
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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