Now that school is back in session (or soon will be), this casserole is perfect for busy moms who just never have enough time for meal preparation. You can double the recipe and divide it into two 8x8 or 9x9 baking dishes. Use one and freeze one.
4-6 Smart Chicken boneless, skinless breasts, cooked and cubed
Extra-virgin olive oil
Salt and pepper, to taste
1 medium onion, diced
2 cans cream of chicken soup
2 (4 ounce) cans chopped green chilies
1 (3.8 ounce) can sliced black olives, drained
1 teaspoon cumin or Tony Chachere's Original Creole seasoning, optional
1/4 cup chopped jalapenos, (From a jar or can), optional
1 pint (16 ounces) sour cream
Approximately 8 ounces chicken broth
Approximately 8 ounces picante sauce
1/2 - 3/4 bag (about 6 1/2 to 10 ounces) Tostitos, crunched, use the lesser amount if you want a creamier casserole ( I purchase the 13 ounce Tostito bag)
16 ounces Colby or Monterey Jack Cheese
Picante sauce, for topping (optional)
Serves 10 to 12.
Note: After freezing this recipe when you are ready to have it for dinner, simply remove from the freezer, defrost to room temperature and bake. Be sure to shorten the baking time since the pan size is smaller. Remove when the casserole is hot and bubbly and let stand about 15 minutes.
Note: Do NOT use both the chicken broth and the picante sauce. Use one or the other.
Note: I like to add chopped jalapenos, the ones found in the jar or a can, to this casserole when I want a zestier, spicier casserole.