Dinner is always better when someone is smiling at you this big! Spending time with my sweet grandpa and cooking in my grandma’s kitchen 😊
Poppyseed Chicken Casserole
Cranberry Balsamic Sautéed Green Beans
Bookmark this shizzz ⬆️ This Mexican Casserole recipe is nostalgic for me because I grew up on this stuff. Now I've #healthified it and wanted to share 🤗 I'm always one to promote using fresh foods, but let's be real sometimes life is busy and it's nice to just open a can and have already cut up veggies to use. I always compare labels to find the one with the lowest or no sodium. This was my best batch yet! ⬇️
Start by slicing 1lb of chicken breast into strips so it will cook faster. Heat up a skillet and add a touch of oil, chicken, and 1/2 cup of salsa. Cover and let simmer ~6 mins on each side then add a diced up bell pepper and a few handfuls of spinach. Cook for another 5 mins then cut or shred chicken. Tip: I always use my food thermometer to make sure I cook my chicken to at least 165F.
To prepare the casserole, crush a layer of tortilla chips on the bottom of your casserole dish, enough so you can't see the bottom. Layer HALF of each of the following: a can of low sodium corn, can of rinsed low sodium black beans, can low sodium rotel tomatoes, can @campbells chicken and rice soup, your cooked chicken and veggie mix, and a sprinkle of shredded cheese. Then repeat the layering and bake covered for 25 mins or until bubbling on the sides!
This gave 8 Shelby-sized or 6 Kollin-sized servings! #yumyum