A Chicago fireman taught me this, he used to make it for his station mates when it was his turn to cook. There’s really nothing “Mexican” about it, it’s just what he called it. It’s fast, filling, and covers the food groups.
Ingredients
- 2 tubes Pillsbury Crescent Rolls (don’t try generic, trust me)
- 2 Cups cooked chicken, chopped in bite-sized pieces
- 1 Can Cream of Chicken Soup (do not dilute)
- 1/2 C sliced jalapenos
- 2 C your choice cheese (if you use ‘taco-seasoned’ cheese, it is “kinda” Mexican).
Prep
- Pre heat oven to 350
- Spray non-stick in a 13X9 baking pan
- Unroll the crescent rolls, place flat on work surface.
- On each piece of roll, put a dollop of soup, some jalapenos, chicken and cheese
- Roll them up and place them symmetrically in the baking pan
- Drop teaspoons of the soup between the crescent rolls
- Cover with cheese and decorate with more jalapeno slices
- Sprinkle paprika on cheese for browning if desired
- 45 minutes in the oven will do
- Place under broiler last couple minutes if you are so inclined
Will make 6-8 servings. Easy peasy!
“Mexican” Chicken Casserole Recipe
Mexican Casserole Recipe