Chicken Rotel Casserole or Dip

As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?

1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese

Preheat oven to 350. Melt margarine in a large saucepan over medium heat.  Add bell pepper and onion. Cook and stir about 5 minutes or until tender.

Stir in both soups, tomatoes with liquid and chicken, blend well.

Spray 13×9 baking dish with cooking spray.  Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.

Bake uncovered for 40 minutes or until hot and bubbly.

This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor.  Also reheats well for leftovers.

Sweet Chili Sauce

My husband and found this wonderful sauce at McDonalds that is for their chicken nuggets. One time we had an extra small container so I brought it home. We love it sooo much that one evening when I was making chicken wraps I decided to spread some of that dipping sauce on them. It was wonderful. After that I just had to find a way to make it because robbing McDonalds to get a bag of this dipping sauce  just wasn’t possible. So internet searching I went.

The sauce is sweet and has some after spice that rounds out whatever you are eating. I haven’t been able to make it sugar free but I was able to alter the original recipe (original recipe was too sweet for us) so it was more to our liking and more diabetic friendly by decreasing the sugar and replacing what was still in there with Splenda and also decreasing the corn syrup. Enjoy!!

5 tablespoons plus 1 teaspoon white vinegar
1 tablespoons plus 1 teaspoon water
1 tablespoons plus 1 teaspoon cornstarch
1/4 cup light corn syrup
6 tablespoons Splenda
1 tablespoons plus 1 teaspoon chili sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 pinches ground cayenne pepper (or more depending on heat desired)

Combine vinegar and water in a small bowl. Whisk in cornstarch
Combine the cornstarch solution with the remaining ingredients in a small saucepan over medium heat. Stir often until mixture comes to a full boil, cook for 1 minute, then turn off the heat and let the sauce cool, uncovered.  Sauce will thicken as it cools.

I found that when tasting before storing in refrigerator and with my finger it seemed very hot. I put it in frig to get cold and then put it on a warm chicken rollup and it was perfect. Wasn’t as hot as it was by itself.