Recipe 684 - Chicken Wrap Casserole
Recipe 684 - Chicken Wrap Casserole
(by Shirley McNevich)
4 boneless, skinless chicken breasts1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions,
etc.--as many as you wish)
Optional--crushed tortilla chips
Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl
add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork
all over and on both sides. Rub chicken pieces on both sides with the garlic mixture.
Cook in the skillet on medium heat until brown on both sides (slice one open to make
sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange
the chicken pieces on the bottom. Add layers of your choices of sliced vegetables
next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the
salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve
on plates and top with crushed tortilla chips if you wish.
Continue to:
Other Recipes:
- 611 - Five Cup Dessert
- 662 - Sausage Casserole
- 729 - Burger Casserole
- 743 - Turtle Cheesecake
- 507 - Italian Fried Chicken
- 656 - Blueberry Pancakes
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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