What's For Dinner Wednesday
My being sick last week seriously depleted
my stores of frozen casseroles and back-up dinners (think Hamburger
Helper and the Blue Box – my children were in culinary
heaven) and I’ve got some lost ground to make up here. So
this week I’m bringing out one of my favorite staples, which
I discovered last spring –
target="_blank">Chicken Chili Casserole.
Here are the things I love about this
recipe: the main ingredients – chicken, cheese, beans, corn,
tortilla chips – are all kid-friendly. It’s an
all-in-one recipe. It’s easy to double, and freeze one for
later. It’s pasta-free, which is a rarity for a freeze-ahead
dish. It’s wheat-free and can be dairy-free – just
leave part of the casserole naked when you sprinkle on the cheese -
so it’s a great dish to take to a new mom with newborn
nursing allergies. And it’s definitely got that Tex-Mex
flavor without being too spicy for milder stomachs.
All of these reasons are why I’m fixing this for dinner
tonight. I spent yesterday steaming and shredding pounds and pounds
of chicken breasts; I get the job over with all at once, and now
have enough cooked and shredded chicken for two batches of this
casserole plus another bag left over to freeze for use in future
enchiladas. So now all I have to do is combine everything and throw
it in the freezer or oven. This dish is also a great use of
leftovers; plan this recipe to follow up a roasted (or store-bought
rotisserie) chicken, and you can supplement with extra canned
shredded chicken meat if you need to. It’s also a great way
to finish off that bag of tortilla chips, or the extra black beans
you made for dinner two nights ago. But even if you don’t
have leftovers, the recipe is worth a look.
Bon appétit.
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