I love to plan. I love to shop. I love to feel like everything is under control (even if it really isn’t). That is part of the reason I make weekly menus. It saves me from panicking at 4pm everyday. It saves me from running to the store 3 times a week. It saves me some pretty big bucks, too. When I plan these meals, I take a look in my fridge. What needs to be used up? What do I already have? What can I re-purpose, disguise, reinvent? What don’t I need to buy?
I will always have to buy milk (about 7 gallons a week – ugh!), eggs (about 3 dozen) and other dairy things (yogurt, butter, cheese [unless butter or cheese was on sale and I stocked my freezer]) and fresh fruit and veggies (except during garden season, then I only need to buy fruit). I don’t always have to buy meat, starches, spices, etc. though. I try to have at least 50 pounds of meat in my freezer at all times. Anyway, I am rambling.
This casserole goes together quickly, especially if you are using leftovers. Everything is literally thrown together in a bowl and then baked in a casserole. I have been making it for decades, so I can tell you it’s tried and true. It tastes a little like chicken enchiladas. You can add more cheese if you like it that way, you can add more chips if you want more filler. You can use a can of Rotel in place of separate cans of tomatoes and green chiles. You can use onion powder in place of fresh. See…lots of choices for this pantry meal.
- 1 cup shredded cheddar cheese
- 2 cups chopped cooked chicken or turkey
- 1 can chopped tomatoes
- 1 cup crushed tortilla chips
- ½ onion, diced
- 1 small can green chilies
- 1 pkg taco seasoning mix
- 1 egg, beaten
- Set aside ½ cup cheese.
- Combine remaining cheese and other ingredients in a bowl; mix well.
- Spread into 2 quart baking dish.
- Bake 375 degrees for 35 minutes.
- Top with reserved cheese.
- Return to oven for 5 minutes or until cheese is melted.
- Serve with sour cream.