Mom calls it "Spanish Chicken", I call it "Chicken Mess".
- 1 - 2 boiled chicken breasts (12 oz)
- ½ onion
- 1 celery stalk
- 1 can cream of mushroom (12 oz)
- 1 can cream of chicken (12 oz)
- 1 can rotel (12 oz)
- 1 cup cooked rice
- 1 small can slice olives
- corn tortillas
- shredded cheese
- 1 tbs oil
- casserole dish
- large bowl
- frying pan
- pot or rice cooker
- large spoons and/or spatulas
This is something my mom made for me for years and years, and now I make every so often. It’s not very pretty looking at all, but it is really tasty and fairly easy and cheap (especially if you have extra chicken in the freezer like I did last night). If you’re eating it alone, you’ll have plenty of leftovers. With my husband, brother, and baby, a pan rarely survives dinner, though.
~Boil and shred chicken breasts
~thinly slice onion and celery and saute in oil until soft and well cooked
~Add cream of mushroom, cream of chicken, and rotel together in a large bowl.
~add in rice, chicken, onion mixture, and olives and mix.
~put half of the mixture into an ungreased casserole dish, covering the bottom.
~coat it in a couple handfuls of cheese
~set corn tortillas on top (whole or in strips, up to you)
~spread the remaining mixture on top
~Cook at 350 for about 15-20 minutes
*You can make this as easy or hard as you want. I typically boil chicken breasts and shred it myself, but my mom just buys some canned chicken when she’s strapped for cash or too busy. Mom uses boil in a bag rice, I use my rice cooker. I’ve made it with flour tortillas as well, and it works, but corn seems to do best. My boys hate olives, so I never put them in anymore. It’s really up to you how you do it. Add in or take out what you want! It’s not a fussy recipe at all.
*And I usually use the rotel with the lime and cilantro in it, but it tends to make it a little bit spicy-ish for whatever reason, so if you don’t like spicy at all, just grab the regular. It’s typically more mild.