Wednesday, January 30, 2013

Southwest Chicken Casserole

So how can this be a main dish and an appetizer at the same time?  Some people like to use this as a dip.  It can have lots of toppings added to the top making it more like the 7 layer bean dips you have seen...olives, lettuce, tomatoes.  This time, I made it as a main dish and didn't add all the extra toppings.  It is a winner meal/appetizer and could be used instead of the buffalo wings or chili you might be making for your Super Bowl party.  I think it is so boring to always serve the same thing...chili at a Super Bowl party.  Be different this year and make this make ahead casserole for your party!!

Southwest Chicken Casserole
my daughter in law's creation!
4 large boneless, skinless chicken breast cooked and shredded*
3 cups refried beans
4 cups crushed chips
4 cups shredded cheese

Layer and cook 350 degrees for 30 minutes.  Cover with foil the first 20 minutes so the cheese doesn't brown too fast.

Top with a variety of toppings:
sour cream; salsa; guacamole; fresh tomatoes; shredded lettuce; sliced olives chives; etc.

Repeat layers twice:  Beans, chicken, chips, cheese....beans, chicken, chips, cheese.

Note from Paula:  Remember to use your Bosch Universal Plus whips to shred the cooked chicken fast and easy!!

You can use can refried beans OR make your own. 

Here are TWO of my homemade refried bean recipe:

This is made possible with your L'Equip Nutrimill Grain Grinder.  You simply grind the beans into bean flour and cook them 5 minutes...see recipe for details.

Good but a little more time  Refried Beans:

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