Marlene's Mexican Chicken
This is an easy casserole that tastes great Whenever I bring it to a potluck there is nothing left in the dish
This is an easy casserole that tastes great Whenever I bring it to a potluck there is nothing left in the dish
- Carbohydrate 18.1729437453761 g
- Cholesterol 361.64611452955 mg
- Fat 87.1119581159615 g
- Fiber 0.28 g
- Protein 81.3750452551028 g
- Saturated Fat 48.9856192792756 g
- Serving Size 1 1 Serving (673g)
- Sodium 1622.55302021763 mg
- Sugar 17.8929437453761 g
- Trans Fat 9.48315098176043 g
- Calories 1184 calories
Step-by-step
- Bake 6 chicken breasts for 45 minutes at 375 degrees with some salt and pepper. Or you could shred a pre-cooked rotisserie chicken from the store.
- Combine in a blender: 2 cans of Cream of Chicken Soup, 2/3 cup Milk, 1 cup of sour cream and 1 can of diced green chiles.
- Shred cooked chicken breasts.
- Layer in a large casserole dish: First Doritos, then chicken, then liquid, and then cheese. Repeat again and top with cheese.
- Bake 45 minutes at 375 degrees.
The Casserole Dish and Structural Integrity
The ingredient list leaves out the precise physical demands placed on your cookware by this layered bake. Use a deep 9x13-inch glass or ceramic baking dish that holds at least three quarts. Metal pans risk scorching the bottom layer of tortilla chips before the heat penetrates the center. Shred the chicken while it is still warm to absorb the dairy sauce more efficiently.
Blending the Dairy Base
Homogenizing the canned soup, milk, sour cream, and green chiles requires a standard upright blender rather than a whisk. Blending incorporates air into the heavy cream of chicken base, yielding a lighter sauce that coats the shredded meat evenly. Pour the liquid slowly over each tier to prevent the crushed corn chips from floating or displacing during assembly.
Baking Parameters and Substitutions
Bake the assembly uncovered at 375 degrees Fahrenheit for 45 minutes until the cheddar cheese turns deeply golden and the edges bubble vigorously. If you substitute plain yogurt for the sour cream, expect a tangier flavor profile and a slightly thinner sauce consistency due to lower fat content. Allow the finished casserole to rest for 10 minutes before slicing to let the melted fats stabilize.
