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Mexican Haystack Casserole

  • 8-10 grilled chicken breasts
  • 1/2 c. diced onions
  • 4 cloves garlic, minced
  • 1 (2 oz.) can green chilies, diced
  • 1 c. chopped green peppers
  • 2 Tbsp. olive oil
  • 3 Tbsp. flour
  • 1 c. sour cream
  • 1/2 c. chicken broth
  • 1/4 tsp. pepper
  • 1 1/2 pkg. fajita seasoning
  • 2 c. rice
  • 2 (15 oz.) cans white beans
  • 1 head lettuce, chopped
  • 3 tomatoes, diced
  • 1 bag corn chips, crushed
  • 2 c. shredded cheddar cheese, divided
    Cheese Sauce:
  • 1 box Velveeta cheese
  • 2 c. milk, approximately


Cut chicken into bite-sized pieces. Set aside. Saute onions, garlic, chilies, and green peppers in olive oil till tender in a large pan. Stir flour into sour cream; add to pan with onion mixture. Stir in broth. Cook and stir until thick and bubbly. Stir in 1/2 cup cheese, if desired. Stir in pepper and fajita seasoning. Set aside. Cook rice and add 2 cups cheese sauce, mix well and place in bottom of a 9"x13" pan. Place beans, chicken, and sauce on top of rice. Bake at 350°, uncovered, for 30 minutes. Remove from oven and top with lettuce, tomatoes, chips, sour cream, and shredded cheese. Serve with remaining cheese sauce. Cheese Sauce: Add cheese to milk, melt and stir till well blended. More milk can be used if thinner consistency is desired. May use crock pot to make the cheese sauce. Note: May serve lettuce, tomatoes, chips and shredded cheese on the side and not put onto top of casserole.