Simply Being Kari: Mexican Chicken Casserole...

My apologies for being away for so long. I can't even remember the last time that I was absent for two whole weeks but I'm finding out that moving can throw a once organized schedule into chaos. Oh, and let's just toss in a few physical infirmities to add some excitement to all this disorganization. But I'll save that news for another post.

What I did want to post was another GREAT recipe I found while perusing through Pinterest the other day. My Mom and I have been having a blast pinning one recipe after another and then trying them on our household. I'd say 99% of those that we've tried have turned out to be a success. Like this recipe I'm about to share. The entire pan was cleaned when dinner was over with...and I wanted more!!

I hope you'll try it, then come back and let me know what you think. You won't be disappointed. Well, unless you don't follow the recipe and then it may not be so good. I altered it slightly (listen to me not following the recipe and it turning out right!) and I will note those alterations in red so you'll know. Enjoy!

Mexican Chicken Casserole

Recipe and Photo by Cooking Recipe Central

What You Will Need:

3 chicken breasts, diced, about 2 cups (I used only 2 because they were so large--depends on the size)

1 cup salsa

1/2 cup cream cheese

1/2 4 oz. can diced green chiles (or use the whole can if you want more kick) (I substituted for rotel then left the tomatoes out that are listed later on)

1 cups sour cream

1 tomato, diced

2 green onions, sliced (Left these out because we didn't have any)

2 cups shredded cheddar/jack cheese

1 cup crushed tortilla chips

What You Will Do:

Preheat your oven to 350 degrees and prepare an 8"x8" square or round dish.
Heat chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
Add black beans and green chiles and heat through.
Layer ingredients in your prepared dish as follows: