MEXICAN CHICKEN CASSEROLE
I don't know about you reading my blog, but sometimes I really don't want to spend much time in the kitchen. Easy supper casseroles are my favorite way of hurrying things up. This has all the Mexican flavors you could want in a simple casserole using a store-bought rotisserie chicken, if desired.
Delicious served with Chunky Guacamole, page 12, Splendid Low-Carbing for Life, Volume 2.
1 lb cooked chicken, diced (0.454 kg)
1, 14-oz can sliced mushrooms, (284 mL)
drained
4.5 oz can green chilies (127 mL)
1 tbsp chicken bouillon powder (15 mL)
1/2 medium onion
1/2 green pepper
2 tsp olive oil (10 mL)
2 tsp ground cumin (10 mL)
1 tsp chili powder (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp onion salt (2 mL)
1/2 tsp garlic powder (2 mL)
1 cup tomato sauce (250 mL)
1 cup water (250 mL)
1/4 cup tomato paste (50 mL)
1 cup grated Cheddar cheese (250 mL)
In 9 x 13-inch (2 L) glass baking dish, combine chicken, mushrooms, green chilies and chicken bouillon powder. In food processor, using S-Blade, process onion and green pepper until finely chopped.
In frying pan in olive oil, stir-fry onion and green pepper until tender. Stir in ground cumin, chili powder, black pepper, onion salt and garlic powder. In small bowl, whisk together tomato sauce, water and tomato paste. Add to vegetables and then add this vegetable mixture to chicken and mushrooms. Combine well. Sprinkle Cheddar cheese over top.
Bake in 350°F (180°C) oven 40 minutes, or until hot and bubbly. Serve with a dollop sour cream, if desired.
185.8 calories; 23.6 g protein; 6.lg fat; 6.5 g carbs
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