This casserole is not only delicious, but is easy to make. My mother knew that her time was limited on some days and that the easier the meal, the better the day would go. That is one reason why I love this casserole. I also like to add in my flavor to this casserole. I will usually chop of a peblano pepper and green pepper to add into the casserole. I like to have some added spice to almost every meal that I make! Try this casserole out if you have never before. You will love it!
Check out what our friends from Community Table have to say about this:
“Just like Mom used to make it, this Chicken Frito Pie has just the right amount of crunch and nostalgia.”
This is one casserole that will make you feel like you are a kid again.
Ingredients
- 2 Tbsp Crisco vegetable oil
- 1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1 yellow onion, diced
- 3 clove garlic, diced
- 1 Tbsp McCormick’s chili powder
- 2 cup Swanson low-sodium chicken broth
- 1 (7 oz) can chopped Rotel fire-roasted green chiles
- 2 (15 oz) cans Bush’s cannellini beans, drained and rinsed
- 2½ cup Fritos (half a 9¼ oz bag)
- 2 cup grated Kraft Monterey Jack cheese
Instructions
- Preheat oven to 350°F. In a large heavy-bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove to a plate.
- To make chili, add onion, garlic, and chili powder to pot, stirring; sauté until tender, 4 minutes. Return chicken to pot; stir in broth, green chiles, and beans.
- Bring to a boil; reduce to a simmer, and cook for 30 minutes over medium heat, stirring occasionally.
- Add 1½ cups Fritos to a 2-quart casserole. Top with chili, remaining Fritos, and cheese. Bake 15 minutes. Serve with cilantro, avocado, and sour cream, if desired.
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Quick Tip: Add jalapenos for more spicy flavor.
Thanks again to Community Table for this amazing recipe.
