A chicken casserole is an easy, breezy dish to throw into the oven when you don’t want to stand in the kitchen chopping, stirring and watching. This Mexican Chicken Casserole recipe is easy, delicious and super comforting!

image and recipe via How To: Simplify, suggestions by me!

Ingredients:

• 1 cup chicken broth
• 2 can chopped green chiles, divided
• 1 fully cooked rotisserie chicken, shredded
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 cup evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1/4 cup cream cheese
• 1 (8 ounces) jar enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup extra-sharp cheddar cheese
• Handful of crushed tortilla chips

Directions:

1. Preheat oven to 350 degrees.
2. Pour broth and 1 can of chiles in a saute pan and bring to a boil ( I like this Calphalon Non-Stick Saute Pan). Add shredded chicken; reduce heat and simmer for 5 minutes. Use a slotted spoon to remove chicken from the liquid. Leave the cooking liquid in the pan.
3. Heat oil in a separate skillet and add 1 can of chiles and onion. Saute for 2 minutes or until the onion is softened. Add chopped garlic and cook for an additional 1 minute.
4. Add onion, chiles and garlic mixture into the saute pan filled with the reserve cooking liquid. Add evaporated milk, Monterey Jack cheese, cream cheese and enchilada sauce. Cook for two minutes.
5. Stir in shredded chicken and cook for 2 minutes then remove from heat.
6. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray (try this Le Creuset Casserole Dish).
7. Spoon 2 cups (try this triple pour measuring cup from Crate & Barrel) of chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture.
8. Sprinkle cheddar cheese and crushed tortilla chips over the top and bake for 30 minutes or until heated through and bubbly. Serve warm.

This is one of my favorite chicken casserole recipes.  It’s one I’ve adapted to suit my family’s tastes over the past couple of years, and it just seems to be getting better.  If you’re a garlic lover, feel free to add a couple more teaspoons.

Garlic Chicken Mozzarella Bake

• 2 cups chicken, cooked and cubed
• 2 cans diced tomatoes, do not drain
• 4 cups dry elbow macaroni
• 2 cups shredded mozzarella cheese
• 4 tablespoons olive oil, divided
• 2 tablespoons chopped garlic, more or less to taste
• 3/4 cup chopped onion
• Salt and pepper
• 3/4 dried bread crumbs
• 3/4 cup Parmesan cheese

Cook macaroni, drain in a colander, and place back in pot.  In a large skillet, cook onion and garlic in 2 tbsp. of olive oil until softened, and beginning to brown. Add chicken to skillet, and continue to cook for 1-2 minutes.

Add onion, garlic, and chicken mixture to macaroni and stir.  Then stir in mozzarella, undrained tomatoes, and salt and pepper to taste.  Pour mixture into a 9×13 baking pan, or casserole dish.

Topping:  With a fork, blend together 2 tbsp. olive oil, Parmesan cheese, breadcrumbs, and a pinch of salt.  Sprinkle over casserole.

Bake at 375 degrees F for 45-50 minutes until bubbly on the edges, and golden brown on top.

Covered casserole dishes are always convenient for this recipe.  When the meal is over, just pop the lid over the leftovers, and place in the fridge.  The casserole dishes above are available at World Market.