Crunchy Casserole

There really is no need to cook a whole chicken for this recipe. It could have easily been made with leftover or canned chicken.

Alas, I did cook a whole chicken. I basically boiled it, then simmered for a few hours. I did have some great stock leftover that I canned for later.

The meat mixture is interesting. It has a bit of the Mexican flavor from the enchilada sauce.

The cream of mushroom soup gives the mixture a very smooth texture.

The corn chips are quite interesting. I crushed mine up. It just made sense to me that they should be crushed even though the recipe didn’t call for it that way.

The corn chips on the bottom soften quite a bit and absorb some of the chicken mixture’s liquid. The corn chips on the top stay crunchy though.

I can’t say I loved this dish. I can’t say that I hated it either.

It didn’t taste bad. . . It didn’t taste amazing. It was okay.

CHEESY MEXICAN CHICKEN PIE

1 Fryer Chicken, Cooked

1 Can Enchilada Sauce

1 Can Cream Of Mushroom, Soup

1 Large Onion, Chopped

1/2 Teaspoon Garlic Salt

Dash Pepper

8 1/2 Ounces Corn Chips

1 Cup Shredded Cheddar Cheese

1 Cup Chicken Broth

Cut cooked chicken into bite sized pieces. Combine with enchilada sauce, soup, onion, garlic, salt and pepper. Place Half the corn chops in the bottom of a greased 12x7 baking dish. Top with chicken mixture. Add remaining corn chips. Sprinkle with cheese; pour chicken broth evenly over casserole. Bake in a 350 degree oven for 30 minutes.