Tuesday, September 3, 2013
On the road again with RV recipes
Chicken Chili Casserole
Here’s a bubbling hot dinner you can serve 30 minutes after hooking up in your campsite. You can also assemble the casserole ahead and keep it in the fridge. Baking time will be a bit longer.
Small can (2/3 cup) evaporated milk
1 can condensed cream of chicken soup
Medium onion, finely diced
Small can diced chilies, well drained
10- to 12-ounce can chunk chicken, broken up
1 package of corn or flour tortillas (use only as many as you wish)
8-ounce package of shredded Monterey Jack cheese
Spray or grease a 9 X 13-inch baking dish. In a bowl whisk milk and soup and fold in chilies, onion and chicken. Spread a little of this mixture in the bottom of the casserole. Top with a layer of tortillas, overlapping as necessary. Spread with more chicken mixture and a sprinkling of cheese. Continue layers, ending with cheese. Bake uncovered at 375 degrees for 20 minutes or until bubbly. Let stand 5 minutes, then cut into squares with a serrated knife. Serves 4 to 6.
See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Janet’s books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, are available at the RV Book store (800) 274-9738. Buy one or the set as a gift for your favorite RV-er.