Cotton Bowl Chicken With Peppers and Corn Chips |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A make ahead meal, ideal for after the game supper or potluck or hungry teens. I use mild Ortega green chiles but you can use hotter chiles if you wish.I used to make (3) pans of this when kids were home & cook a 13 to 14 lb roast for supper. Oh, my those were the days. Happiness and laughter! Fritos fit the bill for this recipe. Ingredients:
2 large chicken breasts, cooked, chopped |
2 (10 3/4 ounce) cans cream of chicken soup (or pepper jack soup) |
2 cups sour cream |
1 green pepper, cored, seeded, chopped |
1/2 cup roasted red peppers, strips or 1/2 cup pimiento, pieces |
1 (4 ounce) can ortega mild green chilies, chopped |
1 (21 ounce) package frito corn chips |
1 1/2 cups colby-monterey jack cheese, shredded |
pam cooking spray |
Directions:
1. In large mixing bowl, combine chicken,soup, sour cream, green pepper, red pepper strips, green chiles.
2. Spray 9 X 13 pyrex baking dish with Pam.
3. Preheat over 350*.
4. Spread a layer of Frito corn chips on the bottom.
5. Carefully spoon, chicken, chile mixture over the chips.
6. Sprinkle cheese on top.
7. Bake 1 hour.
8. This recipe can be doubled or tripled.
9. Just use extra 9 X 13 baking pans.
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