I pulled out my Pampered Chef Cookbook 29 Minutes to Dinner Volume II to try and find something new to do with chicken and found the above pictured casserole. It wasn’t until I assembled it that I realized we were having chicken nacho’s for dinner, but it was sooooooooo good. I cut a few corners and cooking with my covered baker makes life so much easier. When my Pampered Chef Consultant called to finalize details of my party, suggesting we roast a chicken in the microwave, I didnt hesitate to trust her. It came out delicious, it even browned on top. If you don’t have the baker, you should buy one! or you can just layer diced cooked chicken and bake until the cheese is melted and juices are absorbed. If you haven’t hosted a show, its so much fun and you get free Pampered Chef products.
Ingredients:
- 1 ½ lb boneless skinless chicken breast
- 1 tbs southwest season mix ( I used double this in taco seasoning)
- 1 ¾ cups salsa verde ( I used peach mango salsa)
- 1 cup chicken broth ( I used beef cause that’s what I had)
- ¾ cup cilantro
- 12 cups resturant style chips ( resturant style is thicker and absorbds the broth/salsa mixture well. I didn’t measure just layered it in)
- 2 cups Chihuahua cheese ( I used publix colby jack)
- Sour Cream (optional garnish)
Directions
- Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
- Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
- Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Cook’s Tips:
- Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.
- Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.
- Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.
- Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
- Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired
