My family do not normally care for casseroles. I just told them this was "Mexican Chicken". My husband and son both enjoyed it and went back for seconds. I also was afraid that with both cream of chicken and cream of mushroom it would be too bland. So added 1/2 can of green chiles to give it a little more kick. I think it was just what it needed. I will definitely be making it again.
This was good. Except I used Sharp cheddar, Hot Rotel tomatoes with Lime and used Olive Oil to soften the oinons. Also, I made my own little mexican chicken and cut it up. It was good for something pretty easy.
5 stars ONLY w/ the noted changes. Replace the butter w/ 1 cup of milk. Add in 1 tsp chili powder, and use 8 ounces of grated sharp cheddar. Add in chopped bell pepper (any colour you like). The reason I chose to leave out the butter is that the vegetables will get soft in the oven, and not to mention milk is a LOT more figure friendly!!
My Spanish teacher gave this recipe to me when I was in high school, and it is so yummy! When I saute the onions, I also add one green bell pepper, chopped. It is great on a cold, wintery night. Thanks for sharing.