Mexican Chili Chicken Casserole Shopping List:
¼ cup instant minced onion
½ teaspoon instant minced garlic
¼ cup water
1 can (17 ounces) whole kernel corn
2 tablespoons oil
1 can (16 ounces) tomatoes, drained and broken up
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 teaspoon oregano leaves, crumbled
¼ teaspoon salt
1 tablespoon cornstarch
½ cup pitted ripe olives, sliced
1 ½ pounds boned cooked chicken, chunked
8 bacon slices, cooked crisp
Mexican Chili Chicken Casserole Cooking Instructions:
1. Combine minced onion and garlic with water; let stand for 10 minutes to rehydrate. Drain and reserve liquid from corn; set corn and liquid aside separately.
2. In a large saucepan, heat oil. Add onion and garlic; saute for 5 minutes. Stir in tomatoes, tomato sauce, chili powder, oregano leaves, and salt.
3. Mix cornstarch with reserved corn liquid; stir into saucepan. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat; add olives.
4. In a large casserole, place in layers chicken, reserved corn, and sauce. Repeat procedure, ending with corn. Garnish with crisp bacon slices over top.
5. Bake at 400°F until casserole is bubbly (about 20 minutes).