Friday, December 18, 2009

Chicken Burrito Casserole

This is one of those wonderful throw together meals. My new favorite method of cooking chicken is throwing it in the crock pot with some chicken broth. Then it just falls apart when it's done and has a delicious flavor. No fuss. Doing that, I made this meal in about 5 minutes (minus cooking time). Total man-love meal!Chicken Burrito Casserole
from Family Circle magazine

1 1/2 lbs chicken breasts
1 package frozen bean and cheese burritos, such as El Monterey
1 cup milk
1 can cream of mushroom soup
1½ cups shredded Cheddar cheese
1/2 c sliced black olives

1. Heat oven to 350.
2. Cook and shred chicken.
3. Line burritos in a single layer in a 13-by-9-inch dish. You may need to cut burritos to fit. Scatter the chicken over the top.
4. In bowl, mix together milk, soup, 1 cup of cheese, and the olives. Pour mixture evenly over the chicken and burritos. Top with remaining cheese.
5. Bake at 350 for 30 minutes or until heated through and bubbly.
Serve immediately.


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