Chicken Tortilla Chip Casserole

Experimented with some ingredients in the fridge yesterday and made an extremely tasty meal, you should try it.

• 3-4 Chicken Breasts – Shredded
• One large Onion (white or sweet, not red) – Sliced
• 1 Tbsp Butter
• Cooking Sherry
• ½ cup Roasted Red Pepper – Sliced (sub green chile or jalapeno if spicier is desired)
• 1 can Cream of Mushroom
• 8 oz Sour cream (more or less as desired)
• Cheddar Cheese – Package Shredded (½ cup in Casserole, rest for topping)
• 8 oz White Corn Tortilla Chips – To Thicken (more or less as desired) (Substitute other chips or tortilla if desired)
  

Preheat oven to 375.

Add splash of Sherry to medium covered pot on stove. Add chicken to pot, cook covered until chicken is fully cooked. Shred chicken (I use a food processor, but fork is fine). Return chicken to pot.

While Chicken is cooking:
Add butter and splash of Sherry to medium sauce pan. Heat to medium high. Add Onion. Saute on medium high until onions are limp and turning slightly brown. Mix in Red Pepper and continue saute until peppers are hot. Add Cream of Mushroom and Sour Cream and mix with onion and red pepper. Heat over medium heat (do not scald).

Pour Onion mixture into pot over the shredded chicken and combine. Fold in ½ cup cheddar cheese. Fold in tortilla chips (the chips will break and get smaller as you fold them in, they will get soft as they soak in juices). Pour combination into 9x9 casserole dish, top with cheddar cheese.

Bake at 375 until cheese is browning (as desired) – approximately 10-15 minutes. Allow to stand 10 minutes before serving. Feeds 4-6 depending on portion size.

Creator: Reed Phillips (30 Sept 2009)

Chicken Bog a la Phillips

Ok, I admit we lifted the main recipe from Paula Deen, but I think our's is much better and tastier.

Serves: A lot depending on if this is the only thing severed (4-6 servings) or as part of a larger meal (could be 10-12 servings)

• 3 lbs Chicken on the Bone (the bones make the boil better, but you can probably use de-boned too)
• 1.5 lbs Smoked Sausage cut in 1/2 inch Sliced Pieces
• 1/3 cup cooking Sherry (more or less)
• 1 cup Onion Chopped (that's usually 1 large onion or two smaller onions)
• 1/4 cup Butter (1/2 stick)
• 1 1/2 tsp Salt
• 1/2 tsp garlic powder
• 1 1/2 tsp ground black pepper
• 1 tsp ground red pepper
• 2 tsp season-all (or other seasoned salt)
• 3 bay leaves
• 4 cups (32 oz) Chicken Stock
• 4 cups water
• 3 cups raw white rice

Place Sausage, Onion, Butter and Sherry in large stock pot. Cook on medium high until onions are limp and translucent.

Add all seasoning, and bay leaves, then add chicken, chicken stock, and water. Bring to a boil, cover and cook at a low boil for 40 minutes.

Remove the chicken and set aside to cool for a few minutes. Add rice to the stock pot and return to boil, stir well to keep the rice from burning to the bottom and to scrape any seasoning on the bottom. Boil for 10 minutes.

Reduce heat to a simmer, cover the pot and simmer for 15 additional minutes. Be sure not to burn the bottom of the rice.

Pick the meat from the chicken, discard the skin and bones. Shred or otherwise cut up the chicken in large chunks.

Remove the bay leaves from the rice and mix the chicken into the pot.

Creator: Reed Phillips (22 March 2010)

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