I know I’ve told you many times that I’m not a great cook, right? Well, I may not be able to make awesome dishes on the stove top, but I’m actually pretty decent at baking! Okay, maybe I won’t be going on any cooking reality shows anytime soon to show off my talent. Still, I’m proud of the fact that I can make edible food in the oven!

Casseroles are one of the easiest things for me to make. Maybe it’s because you can really put pretty much anything into a casserole dish and it still comes out pretty decent. I was going to tell you how to make my favorite Mac and Cheese dish, but I decided to branch out a bit and try something a little different.

Super Cheesy Tex Mex Chicken Casserole with Country Crock

Super Cheesy Tex Mex Creamy Chicken Casserole

The inspiration for this dish came from the Tex Mex Chicken Casserole recipe on the Country Crock website. I changed it a bit to make it more my own.

Ingredients

  • 1/4 cup Country Crock Original Spread (melted)
  • 2 cups shredded cooked chicken
  • 1 can (14.75 ounces) sweet corn, blended in a blender to make it creamy (you could use creamed corn and skip the blending, but I was all out of that and had to improvise)
  • 1 can (10 oz.) diced tomatoes with green chilies
  • 2 cups shredded Cheddar cheese, divided (original recipe called for 1 cup, hence the “super cheesy”)
  • 3/4 can of large pitted black olives sliced in thirds
  • 6 soft tortillas

Directions

Tex Mex Casserole Mix

  • Preheat oven to 375 degrees.
  • Spray casserole dish with cooking spray. We used an 8×8 dish. The original recipe called for an 11×7, but we didn’t have one. We opted for a thicker casserole instead.
  • Place a layer of half the tortillas on the bottom of the dish. Cut them to make them fit your dish.
  • Mix the butter, shredded chicken, diced tomatoes, corn, olives and 1.5 cups of the cheese in a large bowl.
  • Scoop half the mixture onto the tortillas. Layer on the rest of the tortillas and add the rest of the mixture.
  • Sprinkle top with the rest of the cheese.
  • Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
  • Eat! Serve with sour cream if desired!

One thing I love about this casserole recipe is that it only takes about 15 minutes of actual prep work. The most time-consuming part is shredding the chicken and slicing the olives. You could buy pre-sliced olives and shred the chicken ahead of time to reduce prep time. The main reason I don’t bother learning to cook more dishes is because of time. I don’t have time to create a meal that takes hours to prepare, especially with Jake back in school! He gets home from the bus a little after 4 PM. With traffic around here, he’s gotten home as late as 4:30 (he is technically supposed to be dropped off at 3:46, but that never happens).

With a casserole, I can prep it and put it in the oven. Then we can do homework while it’s baking! I also love using Country Crock in recipes because it has no trans fat, cholesterol or partially hydrogenated oils in it. It also has 30% fewer calories and 70% less fat than butter. What it does have is a great creamy taste that really adds flavor to my casserole dishes!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.