Mom's Tamale Casserole

I'm putting this here so that I have access to it whenever I have a hankerin' for some tamale casserole and comfort. It's from my mom and was kind of a family tradition. I think I'm going to bring it back tonight, but fuck, it looks like a lot of work. Whatevs. It's something to do on a Wednesday. Also, is this the part where I find out that she got the recipe off the back of a pack of Marlboros or out of the back pages of a Penthouse Forum. This is where I get crushed isn't it?

Future recipes? Look for the tuna casserole. Children of the 70s ate a lot of casseroles I think.

Tamale Casserole

1 whole roasted chicken from the store or 2 to 4 chicken breasts

2 small cans of tamales (Hormel is my favorite)

1 recipe of white rice (1 3/4 cups water to 1 cup rice)

1 can of cream or chicken soup

1/2 soup can chicken broth

diced green chilis (optional)

grated mexican cheese or monterey jack cheese or just cheddar

Bake chicken breasts and shred. While the chicken is baking, make the rice. Or if you get a chicken from the store, just shred it and make the rice.

1) Take the paper off the tamales and break them into thirds and layer the bottom of a 9 x 13 casserole dish (I do it in the sink so I don't make a greasy mess)

2) Layer the shredded chicken on top of the Tamales

3) Mix the soup and the broth in the pan with the rice until it is the desired consistency. You can add the diced green chilis if you want. You can also salt and pepper to taste.

4) Bake @ 375 for 25 minutes. Add the grated cheese to the top the last 10 minutes. When the underlying casserole is bubbly, it is done.

* I think grandma marlene sprinkles paprika on top of the cheese.

Serve to only the casserole worthy guests.

Enjoy

mom