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SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

• Preheat oven to 375 degrees.
• Spray large casserole dish with PURE.
• Spread potatoes along the bottom.
• Top with first half of french fried onions.
• Top with first half of cheese.
• Salt and pepper chicken breasts layering them over cheese seasoned side down.

•  Salt and pepper top sides of chicken.
• Layer corn and tomatoes over top of the chicken.

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.
• Whisk in enchilada sauce.
• Pour over corn and tomato layer.

• Top with remaining cheese.
• Ring French fried onions around the edge.
• Bake 30-45 minutes covered.
• Bake another 15-30 minutes uncovered.
• Let stand 5-10 minutes.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.