Coronado Casserole

This was a pretty easy casserole to throw together that had enough spice to keep it interesting, but not so much spice that the children would go running for the hills.

1 can (15 oz.) tomato sauce
1/2 c. chicken broth
1 c. chopped onions
1 can (4 oz.) diced green chilies
2 tsp. salt
1/2 tsp. EACH ground cumin & oregano
2 c. boned cooked chicken
3 c. cooked rice (I used brown Minute rice.)
1 c. sour cream
2 c. grated cheddar cheese
1 1/2 c. crushed corn chips

Preheat oven to 350 degrees.

Combine tomato sauce, broth, onions, green chilies and seasonings. Cook over low heat about 10 minutes. Add chicken. Set aside.

Mix rice and sour cream. Spoon into a shallow 2-quart casserole. Sprinkle with 1 cup cheese; pour sauce over all. Top with remaining cheese. Sprinkle with corn chips. Bake for 25 minutes.

Did I change anything? I didn’t have any oregano, so I used Italian seasoning instead. Also, next time I think I will add two cans of diced green chilis instead of just one. I didn’t have any corn chips either, so I used tortilla chips. I also only used probably about 1/2 cup onions.

What did the family think? Hubby and I liked it and even had seconds. Our oldest liked it, it wasn’t his favorite, but he ate it. Our youngest was not impressed at first, but he did manage to eat enough to make Mom and Dad happy.


1 Comment

Filed under Chicken, Definitely Making it Again, Easy

One Response to Coronado Casserole

  1. Wow! We just made this tonight and it was great! I made it as you stated above, although I admit I didn’t totally measure the chicken and rice quantities. Also I thought if you didn’t have the tomato sauce, onion and chilies you could just sub about 2 cups of prepared salsa.

    I think this is going to be part of our regular rotation! Thanks!

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