Mexicali Chicken Casserole

Last February, I had tried a new recipe. It was so scrumptious that I hung on to it to try again and again. In fact, I made it for my son's Boy Scout End of the Year party and got rave reviews! So, last night, I'm typing up the recipe for a family cook book. As I was typing, I started getting hungry and thinking....."Hmmm, this may be good for dinner tonight!"

I finished my recipe entry and went on into the kitchen to look for the needed ingredients. Since I didn't have everything required, I had to improvise. Therefore, here's how NOT to cook this dinner.

2 pounds precooked, smoked turkey leftovers
1 med. Onion, chopped
1 Tbs. minced garlic
1 (10 ¾ ox) can cream of mushroom soup
1 (10 ¾ oz) can cream of chicken soup
2 (10 oz) cans diced tomatoes and green chilies
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/8 tsp red pepper
3 – 4 cups grated Sharp Cheddar cheese with some leftover Mozzerella thrown in
3 cups coarsely crumbled white corn Tostito tortilla chips
¾ cup chicken broth

Preheat oven to 350 degrees F. Place shredded, leftover, precooked turkey breast in skillet. Add onion and garlic, and saute’ 6 – 7 minutes or until tender. Add seasonings. Cover and simmer for 4 minutes. Remove from skillet and set aside in another bowl.

In the same skillet, stir in chicken broth, cream of mushroom soup, & cream of chicken soup.

Stir and bring to a boil.

Layer half of the chicken in a lightly greased 13 x 9 inch baking dish. Top with half of the soup mixture and half of the cheese. Cover with half of the tortilla chips. Repeat the layers once. Top with remaining cheese.

You will probably end up with leftover soup mixture due to not draining the can of diced tomatoes like one was SUPPOSED to do in the orignial recipe (see below).

Bake at 350 degrees F for 30 minutes, or until bubbly. Let stand 10 minutes before serving.

Looks Yummy Huh?

Now, here's the way it's SUPPOSED to be done. (no pics, sorry)


1 (2#) skinned, boned, and shredded deli-roasted chicken
2Tbs butter
1 med. Onion, chopped
1 med. Green bell pepper, chopped
1 Tbs. minced garlic
1 (10 ¾ ox) can cream of mushroom soup
1 (10 ¾ oz) can cream of chicken soup
2 (10 oz) cans diced tomatoes and green chilies, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/8 tsp red pepper
3 – 4 cups grated Sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
¾ cup chicken broth

Preheat oven to 350 degrees F. Melt butter in a large skillet over med-high heat. Add onion, and saute’ 6 – 7 minutes or until tender. Add bell pepper and garlic, and saute’ 3 – 4 minutes. Stir in chcken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, about 8 minutes.

Layer half of the chicken in a lightly greased 13 x 9 inch baking dish. Top with half of the soup mixture and half of the cheese. Cover with half of the tortilla chips. Repeat the layers once. Top with remaining cheese.

Bake at 350 degrees F for 55 – 60 minutes, or until bubbly. Let stand 10 minutes before serving.

Either way, the end result is delicious!!!