This chicken casserole recipe combines delicious and saucy meat with corn tortillas and cheese. It also has cooked rice and is assembled like a lasagna.
This chicken casserole recipe can be made with left over cooked chicken or with ground beef if you would prefer. It would be great to make with left over rotisserie chicken, for example. It also freezes very nicely so you can make it in advance.
I like using my homemade spicy chipotle tomato salsa for this meal but you can use any salsa you like. Store bought is perfectly fine and it does not need to be spicy if you do not like fiery heat in your food!
Here is what you are going to need for this scrumptious and satisfying chicken casserole recipe:
2 TBS olive oil
1 medium white onion – finely chopped
2 garlic cloves – minced
1 small bell pepper – finely diced (about ¾ cup)
½ of a whole skinless, boneless chicken breast – diced
2 tomatoes – peeled and diced
½ TBS crushed oregano
½ TBS ground cumin
1 tsp. salt
1 tsp. black pepper
1 cup cooked white rice
1 TBS chopped cilantro leaves (opt)
2 ½ cups salsa of choice
500 grs. Ricotta cheese (16 oz.)
½ tsp. garlic powder
1 cup chicken stock
16 small corn tortillas
¾ cup shredded Cheddar cheese
Preheat oven to 350 degrees.
Heat the oil in a skillet. Add the onion and cook until translucent – about 8 minutes. Add the garlic, mix well, and cook for a couple of minutes – until you can smell it. Add the bell peppers and the chicken, mix well and cook until the chicken starts cooking through – about 5 minutes. Add the tomatoes, oregano, cumin, salt and pepper. Mix well and cook for about 6 minutes – until tomatoes have rendered their juice. Mix in the rice, cilantro if using and ½ cup salsa. Mix well and set aside.
Place the Ricotta cheese in a bowl. Add the garlic powder and egg. Mix until uniformly blended. Add a ½ cup salsa and mix well. Set aside.
Spread a ½ cup layer of salsa in a square casserole dish. Soak the tortillas – one at a time – in the chicken stock and top the salsa with 4 of them. Add ½ of the chicken and rice mixture, spreading it evenly. Sprinkle ¼ cup of Cheddar cheese on the rice and meat. Add a second layer of 4 soaked tortillas.
Spread the Ricotta cheese on the tortillas. Top it with a third layer of 4 soaked tortillas. Spread the remaining meat and rice on the tortillas and add a final fourth layer of 4 soaked tortillas on that. Spread the remaining cup of salsa on the top. Sprinkle with the remaining ½ cup Cheddar cheese.
Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake for an extra 10 minutes. Remove from oven and allow sitting for about 10 minutes before serving.
Cut lasagna into 8 pieces and serve with a side salad and some sliced avocado. Enjoy!
1 slice lasagna no sides – CALORIES 362.63; FAT 18.11 grs (sat 7.11; mono 5.32; poly 3.73); PROTEIN 19.35 grs ; FIBER 3.00 grs; CARBS 31.00 grs; CHOLESTEROL 71.55 mg; IRON 2.08 mg; SODIUM 591.55 mg; CALCIUM 294.84 mg