Green chili and chicken mock tamale pie
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- 2 - 3
- chicken breasts, boneless and skinless; cooked and cubed
- 1 can(s)
- cream of mushroom soup; save can for milk measurement
- 3/4 can(s)
- white corn tortillas shells; uncooked
- 1 box
- mexican style rice-a-roni; prepared just to thickening (will finish in oven)
- 1 can(s)
- fire roasted whole green chilies; undrained
1Prepare Rice-A-Roni per directions; however, simmer until just set. It will finish cooking in the oven.
2Boil chicken until done.
Remove from water and let rest about 5 minutes.
Cube into bite sized pieces.
Put into a medium sized mixing bowl.
3Add Cream of Mushroom soup in with the chicken.
4Pour some oil from chilies into a medium sized baking dish; coating the bottom.
5Pour the remaining chili oil in with the chicken.
6Measure the milk in the Cream of Mushroom can to 3/4 can. This also gets all the soup out for you. :)
Add milk in with the chicken mixture and stir.
7Place a layer of corn tortilla shells on the bottom of the baking dish.
8Pour Mexican Rice-A-Roni on the first layer of tortillas.
9Add another layer of corn tortilla shells.
10Pour the chicken mixture on the second layer of tortillas.
11Open the Chilies and cut one side to lay flat. Lay each of them to cover the chicken mixture.
12I did not have cheese, but this would be a good place to add some. I had a little to much liquid with my chicken, so I added some left over Jasmin rice pilaf I had left from an earlier meal. If you have this problem, you can use unprepared/lightly prepared Minute Rice in a pinch (easy, a little goes a long way).
13Bake in a 375 oven for about 40 minutes, or until heated through.
Remove and let stand about 10 minutes.