This casserole is truly stick-to-your-ribs comfort food. It's a twist on another favorite of mine: chili-topped baked potatoes. It takes advantage of four types of leftovers: chili, mashed potatoes, roasted chicken and the crumbs from the bottom of your tortilla chip bag.
- Cooking spray
- 3 c. prepared chili
- 1 c. roasted chicken, shredded
- 3 c. mashed potatoes (I usually make extra potatoes on Sunday to have on hand for this dish)
- 4 oz. 1/3 fat cream cheese
- 1/2 c. crushed tortilla chips
Preheat the oven to 400 degrees.
Spray a 9-inch square baking pan with cooking spray. Carefully spread the chili over the bottom of the pan. Sprinkle the shredded chicken over the chili.
Mix the mashed potatoes and cream cheese together and then spread that over the chicken and chili.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the aluminum foil and sprinkle the crushed tortilla chips over the top of the mashed potatoes. Return to the oven for 5-10 minutes or until the top of the casserole is golden.
- Yields: 4 servings
- Preparation Time: 45 minutes
Related Articles