Category Archives: casserole

Baked chicken, chiles, matos, etc. on corn tortillas

If I’d known how good this would turn out (it was a thrown together thing), I’d have taken better notes of amounts and such. So, this post will be mainly for my own future reference…

I laid corn tortillas in the bottom of a 4qt casserole (six stacks of two, overlapped).
I drained a package (a pound?) of Young Guns brand mild green chiles (got it at Albertsons), two cans of diced fire roasted tomatoes, and then poured that in.
I diced a whole yellow onion and added that.
Then, I laid thin chicken tenderloins over all that and poured a jar of 505 brand green chile sauce over it.
I then generously sprinkled chili powder, garlic powder, and cumin.
Finally, I liberally topped it with Walmart Fiesta Blend cheese.

I covered it with foil and baked it at 400 for what must have been an hour.

It was tha bomb.
And I must make it for guests.

Btw, wine is a rarity anymore but I served it with something new we found…


… and the pairing was extraordinary!

Chicken, broccoli, stuffing casserole

I cooked a pound or more of chicken breast tenders in a pan with olive oil, garlic, etc. – nothing exotic.
I added about an equal amount of broccoli (steamed in the microwave) and heated it all together with a lid for a few minutes.

Meanwhile, I was preparing some cornbread stuffing. I made too much – one box (7ish oz?) probably would have been enough.
I made it with onion and celery.

Finally, I mixed condensed cream of chicken soup into the chicken & broccoli mixture until it was saucy but not stew.

In a 4qt casserole, I spread the chicken/broccoli/sauce mixture then some (not a lot) cheddar cheese and finally some stuffing/onion/celery mixture on top – not a solid layer, it’s easy to have too much.

30mins @ 375 uncovered melted the cheese, got the sauce bubbling, and just the right crunchiness for the stuffing.

I really liked it but it’s not very substantial and I don’t know what side would be appropriate.

Chicken & stuffing casserole

I loved this…
Another unhealthy comfort food Pinterest recipe…

First, I made a box of Stove Top stuffing.

Then I diced up some uncooked chicken breasts – it was less than two pounds.

I combined about a can and a half of condensed cream of chicken soup and almost a cup of milk and stirred it until it was smooth.
Then, I added a cup of mozzarella cheese and stirred that in.

I put the chicken in a 4qt casserole and added the sauce and mixed it all up.

I spread almost another cup of cheese and covered it with the stuffing.

30mins @ 375

Served with broccoli and I thought it was amazing. My culinary constituency was less impressed.

Stuffed Pepper Casserole

Another Pinterest recipe that turned out great…

I browned 2lbs of burger, drained, and then added 4 green peppers cut into big chunks, garlic, onion powder, s&p, etc., and heated that until the peppers were getting soft.

I then mixed that up with 4 cups cooked brown rice, 48oz pasta sauce (we prefer Classico), and 2 cups mozzarella.

I packed all that into a 4qt casserole and spread another 2 cups of mozzarella on top.

Baked 1 hour at 350 and served with garlic bread.

Taco Tater Tot Casserole

Another Pinterest recipe…

It was a huge hit.

Firstly, I cooked and drained 2lbs of burger.

Then, I added…

a large chopped up onion
Granulated garlic
16oz frozen corn
8oz hot green chiles
2 packets of taco seasoning

And heated it all up together.

In a large bowl, I added the mixture to 2lbs frozen tater tots and about 1.5lbs shredded Mexican cheese and mixed it all up.

I poured about half a can of enchilada sauce in a 4qt casserole and spread it around.

Then I added the whole mixture and leveled it.
Then, pour another can and a half of enchilada sauce over it.

Baked 45mins at 375.

Finally, I poured another half pound of cheese on top and baked it another 10 mins until the cheese was all melted.

Served with tortilla chips.

Christopher cottage pie v3

I think this came out much better than the way I’ve always made it before. Haven’t made it in a long time so I experimented.

I browned 2lbs of burger with onion powder, granulated garlic, s&p, etc., then drained it.

I added an amount of frozen mixed vegetables about equal to the amount of meat, heated that on medium for a while and then put it in a big casserole. Showing here…


Then I added a thick layer of mashed potatoes and baked it for a half hour or so on 375. Uh, or was it 400?

Anyway, I served it with shells&cheese and yeasty rolls and it was nummy good :)

Screwed up mexi-chicken chile rice bake thing

What was excellent the first time I made it was pretty bad this time because I changed it too much – partially on purpose, partially by accident.

Here’s what I did this time…

I laid nearly 2lbs of chicken thigh strips in a 4qt casserole, and then poured over the following mixture:
: : 2lbs mild green chiles
: : 1 can diced tomatoes
: : 1/2lb corn
: : 1 can black beans (drained)
: : 1 1/2 cup water
: : 1 can condensed cream of chicken soup
: : 1 cup sour cream
: : 2 cups brown rice (not instant)

I covered it with foil and baked it for over two and a half hours (the last half hour uncovered) and the rice still wasn’t fully done.


What happened was it didn’t occur to me until I was making the mixture that I’d used way too much chiles. I had forgotten I’d only used one cup before and this was more like three or four, maybe more.
I was prepared for some difference because I was adding the corn and beans this time. But this was too much variance from the original recipe. I added more sour cream but only had one can of CofC.

It turned out too liquidy, not creamy at all. Blah. It wasn’t horrible but it wasn’t nearly as good as before and the texture wasn’t there. Oh, and it filled up the casserole and overflowed it a bit as it cooked. I suspected this might happen so I had a cookie sheet under it.

Btw, the other changes like increased rice and chicken was to try to make up for all the accidental extra chile.

Oct 3, 2012 – burger red chile Mexican lasagna?

Not sure what else to call it.

In my crock pot, I piled…

2lbs browned burger
1 medium chopped up onion
1 large container of Bueno red chile puree
A bag of frozen corn
2 cans seasoned black beans
2 cans diced tomatoes (drained)
1 packet taco seasoning
Granulated garlic
Probably should have added cumin.

And let that cook for 2 or 3 hours.

I laid wheat tortillas (I wish I’d used corn) in the bottom of a casserole.
Then a layer of the filling.
Then a layer of Mexican blend cheese.
Then another layer of tortillas.
And then again, for total of three layers of tortillas and two layers of filling.
I then sprinkled cheese on top.

Baked for about 20 minutes at 350

Served with tortilla chips on the side.