Update: I’ve posted a YouTube video on making Cheesy Chicken Casserole!

I am constantly on the look out for recipes that I can make for the entire work week. I call these 5-day recipes because they can make lunch for two for 4-6 days which covers the wife and I for the week. My new favorite is this Mexican inspired cheesy chicken casserole!

Yum! Here is the final dish stored into our Ikea tupperware.

Start by cutting up the chicken into chunks.

If you make this for an entire week, you need a big pan! I use my Calphalon Wok which is great for cooking a huge amount of food.

Once the chicken is cooked, use the lid to act a strainer and drain the extra liquid. Then add taco seasoning and cook for a few minutes to incorporate. Grease a large pan and add the chicken.

Mix the sour cream, salsa and chiles.

Pour the liquid over the chicken and bake for 25 minutes at 350 degrees.

While the chicken is cooking, shred the Monterey Jack cheese. You can also buy preshredded.

After cooking the chicken for 25 minutes, add the cheese and cook for 5 more minutes.

Finished Cheesy Chicken Casserole!

Let the dish cool and cut into pieces. Store in tupperware and garnish with green onions.

