Saturday, April 17, 2010
Cheesy Mexican Casserole
This recipe was born out of a high school Spanish assignment over 10 years ago. My teacher had assigned with plenty of advance notice to research and cook a Mexican or Spanish dish to bring to school. Having forgot entirely of the assignment until the day of, I rounded up various ingredients from my mother's pantry and Voila! Cheesy Mexican Casserole.
1 small can of diced green chilies
1 pkg. cream cheese, softened
1 cup of sour cream
1 can of mushroom soup
2 pkg. of refrigerated crescent roll dough
1 pound of cooked, cubed chicken
1 can of black olives, sliced
1 cup of mexican blend shredded cheese
1/2 cup sliced green onions
salt and pepper
1 Tb. minced garlic
1. Unroll dough, do not separate, place in bottom of casserole dish so it is a little bit up the sides of dish, smooth together any cracks until it looks like a smooth crust. Prick with fork all over and bake at 375 degrees for 13-15 minutes or golden brown.
2. Next cook cubed chicken in a little bit of olive oil and minced garlic, salt and pepper
3. In mixing bowl, stir together chilies, sour cream, cream cheese, olives, and mushroom soup
4. When crust and chicken are done, mix chicken with cheese mixture and pour into casserole dish on top of crust.
5. Sprinkle with shredded cheese and green onion, bake for another 10-15 minutes until warmed through and cheese is melted on top.