Quite a few years back my sister-in-law showed me this delicious, quick recipe that my entire family fell in love with! As a busy mom I am always down for a quick dinner solution. I can prep it all in the morning in about 10 minutes. Cover it and pop it in the oven in the evening making for a quick solution on those nights when our schedule is packed. The fun thing about this recipe is it is so customizable. Add extra toppings, preferred seasonings, or base additions you think might be yummy!
INGREDIENTS:
Two 12.5 oz cans of Chunk Chicken Breast
To make this recipe quick and easy I choose to use canned chicken, but you can use fresh as well. Just keep in mind that the cook time of the chicken will add to the prep time.
1- 8 pack of El Monterey (or favorite brand) of Frozen Burritos
I like to use El Monterey as it is the main brand we have available where I live. They do have a chicken and bean burrito option that I use but it isn't on the shelves very often. For my family beef and been work perfect. Everyone enjoys them and you get the added benefit of having beef in your casserole as well. 8 burritos will feed my family of 5 with no leftovers. If you would like leftovers or have a hungry crew just double the recipe.
1- 1lb 10oz (Family Size) can of cream of mushroom soup.
We choose to use Great Value brand since we live close to a Wal Mart and it tends to be cheaper.
They do make low sodium options for those who may need it.
Shredded Cheese to taste.
Most often I like to use mild cheddar shredded cheese for topping but really any shredded cheese will do. Fiesta blend is also another of my families favorites!
DIRECTIONS:
preheat oven to 400 degrees F. If you are prepping this to warm up at night skip this step until you're ready to eat.
spray non-stick spray in a 9"x13" glass baking dish, or really any baking dish you can make work, and layer the frozen burritos in the bottom of the pan. Direction doesn't really matter just however you can make it all fit.
Drain juice from canned chicken after opening. Dump the chicken in a large mixing bowl. With a fork crush the chicken into more shredded like shapes. The Great Value brand breaks apart very nicely. If your using fresh cooked chicken than shred and dump in bowl.
In the same bowl, add mushroom soup, and any seasonings you may want. Sometimes I will throw a handful of shredded cheese in as well if I feel like making it a little extra cheesy.
After mixing all the ingredients together, spread the mix out over the top of the burritos in a glass pan.
If you're prepping and cooking all at once than pop your creation into the oven for 30-40 minutes depending on how hot your oven cooks. Mine is older so it takes a little longer to cook. If it has been waiting in the fridge only bake it for 20-25 minutes because the burritos will no longer be frozen.
When the timer goes off sprinkle some shredded cheese on top and pop it back in to bake for another 5 minutes to melt your cheese. I also will take the pan out of the oven and sprinkle the cheese over the top quick and place aluminum foil over it allowing it to sit and let the cheese melt. Both ways work just a preference really.
Once the cheese is all melty than dish up and enjoy.
When my girls were smaller, I would usually feed them only half a burrito at a time with the mushroom/chicken mix with it. It is deceivingly filling. Now I am going to have to start doubling the recipe because my babies are getting older and eating more but I found there was less food scraped with a half serving at a time :)
Once you have tried this quick favorite be sure to comment and let me know how you enjoyed it!
I would also love to hear what additions or changes you made to it!