"Chicken" Shea Casserole

Total Time: Less than two hours

Yield: serves 4-6 people (or two people with leftovers)

Ingredients:

• 2 cans Campbell’s Mushroom Soup

• 1 large white or yellow onion - chopped into thin slices

• 4-6 habanero peppers - finely chopped

• 1 poblano pepper - cut into medium dice

• 2 packages of vegetarian chicken nuggets of choice - thawed, but not cooked and cut into large dices

• 8 large tortillas

• 16 ounces of shredded Mexican blend cheese

Steps:

1. Preheat your oven to 400 degrees

2. Cut your veggies and begin sauteing the onions - about 4 minutes

3. Add the cut peppers to the onions - saute additional 5 minutes and transfer to a bowl to let cool

4. Pour soup contents into a bowl and add ONE can of water and whisk well

5. Coat the bottom of a large baking dish with some of the soup - my dish was about 11x9in

6. Prepare your prep station

7. Begin assembling the tortillas and filling - add a small layer of soup, sauteed veggies, “chicken”, and cheese to the tortilla and then roll it and place in the baking dish

8. Repeat until all the tortillas are lined up in baking dish - be careful to distribute your fillings evenly and to leave a little extra for the top

9. Top the lined roll of tortillas with remainder of soup, veggies, “chicken”, and cheese

10. Bake for 25 minutes - undisturbed

11. Rotate and bake for an additional 20-30 minutes

12. Let cool and enjoy!

I come from a family that doesn’t cook and this is the only recipe I have that I’d consider to be handed-down. Luckily, it’s incredibly delicious. My Grandma gave herself the nickname “Bonnie-Burn-It” so that no one would ask her to cook, my dad and I covered his fridge with take-out receipts to compare how my name was spelled on them, and my mom likes to joke that her kids are such good cooks because they had to be. My parents would occasionally make this dish with real chicken and make a small portion of the dish without chicken that was just for me. Eating meat made me uncomfortable starting at a really early age and my parents were always so supportive of my vegetarianism which is so cool. I think that’s why I’m so obsessed with Morning Star products because that’s what my mom would buy me and the products never made me feel like I was missing out on anything. I always mix up the brand of “chicken” nuggets that I buy for this dish and I couldn’t resist trying Morning Star’s Popcorn Chik’n. It worked super well but I’ve had good luck with all the faux nuggets I’ve tried. I also switch up the types of peppers that I use in this dish and have enjoyed it all. Using bell peppers will add a nice pop of color if you want to try that route. This is absolutely one of my favorite dishes and I hope you’ll give it a try! How did you make it your own?