Mushroom, Bacon, Chicken Casserole
Okay, to give a little more variety of things to eat in the next couple of weeks, here this wonderful Southwest Texas traditionally inspired dish (with a little variation of my own):
1) Mix in big stew pot until well mixed and heated --
2 cans mushroom soup (also add water as per instructions on can; you will need this extra liquid when adding the corn tortillas later)
1 can rotel tomatoes with cilantro
1 big hand full of snow peas
5 stalks celery diced up
1 jar mild salsa
1 bag grilled chicken strips, hand broken in to bite size chunks (24 oz)**
Season to taste (usually use garlic & Mrs Dash's garlic and herb & salt and pepper)
2) Take from heat and add and stir in small torn pieces of corn tortillas.
3) Pour into casserole dish; lay bacon strips on top; top with taco cheese; bake in oven for 19-32 mins. @some type of temp.
4) Ready to serve an army! j/k... It is a hefty amount that goes into a very large casserole dish.
** If I go for the long version of this recipe, I could cook the chicken and tear it away from the bone for the recipe; however, but no one is realy looking to spend that much time in the kitchen. )
Enjoy!
Let us know how you make out with this and IF you will try it. why or why not. ty
