I needed to get meat back into my life – and quick – so I made this incredibly easy and super delicious casserole.

Ingredients:

• 4 teaspoons butter
• 1 lb boneless skinless chicken breast (cut into small pieces)
• 1 cup chopped white onion
• 1 can cream of chicken soup
• 1 can chicken broth (I used chicken bouillon and made broth)
• 1 can Rotel Tomatoes (your preference on hotness – I used the original kind)
• 1 package corn chips (your preference)
• 4 cups shredded cheese (your preference – I used Mexican-style taco blend)

I also added a can of sweet corn to add more vegetables and because it already has a yellow theme.  After trying it, I would definitely keep the corn and also throw in some jalapenos, perhaps some green peppers, as well as maybe a can of beans.  That’s what I love about casseroles – you can throw in just about whatever you want!

  Like most of my recipes lately, I started by chopping up the white onion.

I added some butter to a pan heated to medium heat.

I tossed in the chopped up chicken and onions.  I would suggest shopping up the chicken into even smaller pieces or even using shredded chicken to create a more even layer when it comes time to put this in the casserole dish.

I then boiled some water – I went with 16 ounces since the recipe didn’t specify how much broth, which worked out perfectly.  I then added two tablespoon of chicken bouillon.  If you have chicken broth on hand – use it, but I find this is a great alternative for cheap college students like me.

I then added the broth to a large mixing bowl.

I added the can of cream of chicken soup.  I must say, I think any recipe with cream of anything soup is delicious.  I learn from experience!

   I mixed in the rotel tomatoes. And then the corn just because!

I mixed it all up and got that.

By that time, the chicken and onions were ready – just fully cooked through. I took a few handfuls of chips and crushed them, making a sturdy bottom layer.

Then I added the chicken and onions – see why you might want smaller pieces or shredded chicken?  Don’t fret, though, it still turned out perfectly!

Then I layered the soup/broth/tomato/corn mixture over everything.

The recipe says to cover it with about two cups of cheese, but I didn’t use that much.  I used only about two and half cups for both layers total.

Then I did it all again.  Crushed chips.

Chicken and onion.

Soup mixture. And cheese.  I put it in the oven at 350 degrees for twenty minutes.

When I came back that was what I found!  Isn’t it delicious looking?  Yellow and red makes me so hungry (ever wonder why McDonalds uses those colors?).

I couldn’t help myself – I had to have some!

And man, was it even tastier than it looked!  I think this has been my second favorite recipe I have blogged about thus far, right behind Belly Buster.  I’m telling you it’s those cream soups!  I think this one is slightly healthier, however, because even though it has chips, it really isn’t that many considering this casserole contains eight servings.  Also, including the corn, there is a good amount of vegetables.  And, this recipe uses chicken instead of beef (which is healthier when substituted with ground turkey breast) so it contains less fat from the meat.  The cheese isn’t the healthiest, but I used a lot less than the recipe called for which was plenty and we all need calcium!

I say try this if you like hearty food and want to try something a little different.  It’s definitely a comfort food!

Note: I just realized that I never gave credit to the source I found this recipe at. Please follow this link to Recipe Zaar to find complete directions and ingredients. Sorry about that!