Mexican Chicken Casserole for Two

I created this recipe tonight because my husband was tired of eating my Whole30 meals and wanted something a little more hearty. We had a party for the Bama vs. LSU game last night (Roll Tide!), so we had some leftover tortilla chips that I wanted to use. I also was meal prepping for my last week of the Whole30 by boiling a big batch of chicken, so I decided to use what I already had on hand and create a Mexican chicken casserole. I purposely made this a small casserole since I was making it just for Jef. It turned out to be the perfect size for two people (he’ll eat the rest for lunch tomorrow). It got the thumbs up from him and he said this recipe is a keeper.


Here’s what you need:

2 small chicken breasts, cooked and shredded

1/2 cup cooked white rice

1 can cream of mushroom soup

1/2 yellow onion, chopped

2 tsp. diced jalepenos

1 Tbsp. taco seasoning

1/2 can whole kernel corn, drained

1/2 cup shredded cheddar cheese

A handful of crushed tortilla chips

Mix the shredded chicken, rice, soup, onion, jalepenos, taco seasoning, and corn in a mixing bowl. Pour mixture into a small baking dish. Top with shredded cheese.

Bake at 359 degrees for 15 minutes.

Remove from oven and top with crushed tortilla chips. Bake for an additional 5 minutes.

 

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