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REC: Chicken Enchilda Casserole in the Crockpot

Veteran Member
7390 posts
Joined: Dec 9, 2005


Posted to Thread #454 at 10:30 pm on Jan 17, 2006

Basically, I make a casserole and instead of baking it, I put it in a slow cooker.

2 cups leftover chicken, cubed
1/2 cup sliced ripe olives
1/4 cup onion, chopped
1 clove garlic, crushed
16 oz tomato sauce (or salsa)
1/2 cup water
1 tsp chili powder
3/4 cup shredded Cheddar cheese
favorite recipe for cornbread (I use a mix and add a Tbsp of honey and/or pepper relish to it)

Combine all ingredients except for cheese and cornbread, and place in a well-greased slow cooker.

For the top layer, sprinkle the cheese, and finish by pouring 1 cup of cornbread batter over all. Use the rest to make muffins, as adding more will cause the bread to "take over" the recipe and you will have 90% cornbread!

Set on high for an hour and then reduce to low for another 6 hours.

Serve with sour cream, salsa, more shredded cheese.

How did the fool *get* his money?!

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