Menu Plan Monday for August 4

Good day! For this week’s menu I’ve included a recipe & pictures of my Mexican Chicken Casserole. I thought that I had posted this recipe before, but when I did a search on all my old posts, I found that I had merely listed it on a MPM post and never actually posted the recipe, so here it is.

Also, for anyone who’s interested, I’m planning on posting some “breakfast” recipes this week in honor of the back to school season. I remember when I was a kid, in the summer I would eat mostly cereal for breakfast, or sometimes we just had lunch instead of breakfast, so whenever school was back in session it was back to the breakfast-making grind for my parents. And sometimes it just seems like there’s such a limited selection for breakfast foods, so I thought it would be fun to look around for some different kinds of breakfast recipes to share. So you can check back for those in a few days.

In the mean time, here are this weeks menu selections. Happy Monday!

MondayOne Dish Chicken & Rice Bake w/ steamed veggies
Tuesday – Cheeseburger Macaroni w/ corn & rolls
Wednesday – Leftovers
Thursday – Mexican Chicken Casserole (recipe below)
Friday – Sub sandwiches
Saturday – Pizza
Sunday – Leftovers

Mexican Chicken Casserole:
2 cans chicken breast, drained or 3-4 boneless chicken breasts, cooked & chopped/shredded
1 reg bag tortilla chips
1 1/4 cup chicken broth or water (I use the broth drained off of the canned chicken)
2 cups greated cheddar cheese
2 cans cream of chicken soup
1 tablespoon chili powder
1 teaspoon garlic salt
1 – 1 1/2 cups of salsa (I never put an exact amount)

Spray 9X13 casserole dish with cooking spray. Mix together all ingredients except chips. Layer bottom of casserole dish with crushed chips. Then place part of the chicken mixture on top of the chips. Continue to layer chips and chicken mixture, ending with chips on top. Then sprinkle some additional cheese on top. Cover with foil and bake at 350 degrees for 45 minutes.

Tip: I usually place a pile of chips on a plate and then place the casserole on top of the chips. Additionally I get out additional salsa, shredded lettuce, extra cheese, and sour cream to go on top. You could also use peppers, onions, diced tomatoes, or any other topping with this recipe.

Also, the original recipe (that I played around with to come up with this one) included jalepeno peppers and rotel tomatoes with the chicken mixture instead of salsa.

(Casserole before cooking)

(casserole after cooking)

For more information on MPM, visit I’m An Organizing Junkie.


  1. Thanks for leaving a comment on my blog. Love the idea of the tortilla chips in this casserole! I adore torilla chips

  2. your welcome. thanks for visiting mine as well. And yes, the tortilla chips are a great touch for this recipe, both for the taste, and a little added crunch. I actually made it once without chips, and it was just too liquidity without the chips to absorb the water.

  3. I was browsing through some of the Menu Plan Monday’s and came across you! The mexican casserole looks great, I think I’ll put it on my menu for next week. Thanks for some inspiration I’ve been needing.

  4. This looks yummy. I love things that can be put together the nigt before and cooked the next evening. This receipe looks like it fits the bill!

  5. Anamika:The Sugarcrafter says

    hi jerri
    thanks for posting the hubby will love it ! The mexican chicken must taste nice !

  6. Oh my Jerri what a great menu and I adore the sound of your Mexican Chicken Casserole *one I must try out* Thanks so much for sharing and also for calling by my blog with your lovely comment 🙂

    It’s great to be bad blogging once again I have missed you!

    Rosie x

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