For our final class, we enjoyed a lovely spring evening. I thought it might be too windy to be outside, but I saw that this was a hearty group when every single person chose to eat out on the deck. We ate chicken (and vegetable!) chile casserole and shared summaries of completed papers. Notice the picture of Chris sharing his Second Life paper from "the pulpit"!I had requests for my easy chicken chile chicken recipe:
4 cooked chicken breasts--cut in pieces
1 can cream of mushroom soup--I use low fat
1 can cream of chicken soup--I use low fat
1 onion chopped
4 oz can of chopped chiles
1/2 pint sour cream---I use low fat
6 oz green chile salsa or regular salsa(hot or mild)
12 corn tortillas: cut in rectangular strips
1 pound cheddar or jack or colby cheese
Cook the chicken breasts---I usually season them with salt and pepper and a little cumin and brown them in a frying pan before adding a little chicken broth, covering the pan and simmering on low for about 40 minutes or until tender. You can also bake them.
Mix soups, onion, chiles, salsa and sour cream together.
Put about 3 T. chicken broth in the bottom of a rectangular casserole dish and cover the bottom with tortilla strips. Place half the chicken on the tortillas and then cover with 1/2 the sauce. Repeat with the remaining tortillas, chicken and sauce and then top with the grated cheese.
Refrigerate overnight to get flavors to mix.
Bake at 325 degrees for one hour.
For the vegetarian version, just use mushroom soup and substitute assorted vegetables (raw) for the chicken. I used egg plant, zucchini, asparagus and red pepper. Instead of putting chicken broth in the bottom of the casserole, use butter or olive oil.
