MEXICAN CHICKEN CASSEROLE

Even with the weather warming up, there’s room for a good casserole, and Mexican Chicken Casserole is good. The tortilla chips on the bottom of this casserole combine with the salsa to form a bottom soft polenta crust, while the tortillas on the top are nice and crunchy. No leftovers–again.

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2-1/2 cups lightly crushed tortilla chips, divided

12 chicken tenderloins

1-16 oz jar salsa (I used Pace brand)

1-1/2 cup grated cheddar cheese (I went spicy with this and used Cabot’s Hot Habanero)

2 green onions, sliced thin

1/2 cup diced tomatoes

1) Preheat oven to 375 degrees; lightly oil a large casserole dish

2) Scatter 1-1/2 cups tortilla chips (reserving 1 cup) over bottom of casserole dish; top with chicken tenderloins (a single layer); pour salsa over chicken; cover with aluminum foil and bake in oven 40 minutes

3) Remove aluminum foil; scatter reserved 1 cup tortilla chips over top, followed by cheese, green onions, and tomatoes; bake 5 minutes longer and serve

Servings: 4