Mexican Chicken Casserole

No, not your grandma’s seasoning.

I’m guessing “Gramma’s Mexican Seasoning” is intended to be Grandma’s Spanish Pepper, a seasoning ingredient that generations of cooks used until it was discontinued by the Williams company, which purchased the Grandma’s brand. But supposedly, Williams Chili Seasoning is a good substitute.

From a box sold in Martinez, California.

Mexican Chicken Casserole

1 pkg. corn tortillas, torn into pieces
6-8 chicken breasts
3/4 c. grated cheese (cheddar and Monterey Jack)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. broth
1 can (small) chili salsa
1 grated onion
1 can pitted olives, sliced
diced bell peppers
1 Tbsp. Grandma’s Mexican Seasoning

  • Lightly salt chicken pieces and wrap in foil. Bake 350 deg. for 1 hour. Skin and bone cooked chicken. Dice and add juice from foil packs (1 c. broth) to casserole.
  • Mix rest of ingredients in casserole.
  • Bake 350 deg. for 40 minutes or ’til bubbles.

Serves 10-12.

I serve this with Spanish rice and a citrus salad.

Margaret Stewart

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