Mexican Chicken Casserole

No, not your grandma’s seasoning.

I’m guessing “Gramma’s Mexican Seasoning” is intended to be Grandma’s Spanish Pepper, a seasoning ingredient that generations of cooks used until it was discontinued by the Williams company, which purchased the Grandma’s brand. But supposedly, Williams Chili Seasoning is a good substitute.

From a box sold in Martinez, California.

Mexican Chicken Casserole

1 pkg. corn tortillas, torn into pieces
6-8 chicken breasts
3/4 c. grated cheese (cheddar and Monterey Jack)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. broth
1 can (small) chili salsa
1 grated onion
1 can pitted olives, sliced
diced bell peppers
1 Tbsp. Grandma’s Mexican Seasoning

Lightly salt chicken pieces and wrap in foil. Bake 350 deg. for 1 hour. Skin and bone cooked chicken. Dice and add juice from foil packs (1 c. broth) to casserole.
Mix rest of ingredients in casserole.
Bake 350 deg. for 40 minutes or ’til bubbles.

Serves 10-12.

I serve this with Spanish rice and a citrus salad.

Margaret Stewart

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