Chili-Chicken Casserole

Tonight the chef whipped up some Salisbury Steaks, which is a fancy name for hamburgers in mushroom sauce, and they were delicious. We’ll have those again soon, I hope.

Here’s another recipe that was a family favourite, that we haven’t had for a long time. The last time I made it, I dropped it while taking it out of the oven, so that dampened my enthusiasm for the dish. Time to forget about that tragedy now, and try it again. It’s a great dish for a crowd, and could be made with ground beef instead of chicken.

This recipe is from Woman’s Day magazine, in the April 24, 1984 issue. At the end of the recipe is the photo from the magazine. Mine almost looked like that, until it hit the kitchen floor!

Chili-Chicken Casserole

  • 4 oz tortilla chips, slightly crushed
  • 1 lb boneless chicken breast, cut in 1″ cubes
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 tbsp oil
  • 1 can (15 oz) tomato sauce
  • 1 can (17 oz) whole kernel corn, drained and rinsed
  • 1 can (15-1/2 oz) red kidney beans, drained and rinsed
  • 1/2 cup each sliced ripe and green olives
  • 3 tbsp chili powder, or to taste
  • 1/4 crushed red pepper, or to taste
  • 1 tsp black pepper, or to taste
  • 1 tbsp each basil and chopped parsley
  • 1 cup each shredded Monterey Jack and Cheddar cheese
  1. Line bottom of 13x9x2-inch baking dish with chips; set aside.
  2. In large skillet over medium heat sauté chicken, onion and garlic in oil until chicken is opaque.
  3. Stir in remaining ingredients, except cheeses, until blended.
  4. Pour over chips; top with cheeses.
  5. Bake in preheated 350°F oven 30 minutes or until heated through and cheeses melt.

Makes 6 servings

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