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Chicken Chili Casserole Recipe

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This recipe for Chicken Chili Casserole, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Thursday, June 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts
1 onion, quartered
1 carrot, peeled and chopped
1 celery stalk including leaves
10 peppercorns
1/2 tsp. salt
1 10 oz. can cream of mushroom soup
3/4 c. milk
1/2 pt. sour cream
12 oz. shredded sharp cheddar cheese
10 flour tortillas, each cut into 8 wedges
1 fresh hot banana chili, seeded and diced OR
1 4 oz. can green chilies drained and diced

Directions:
Directions:
Simmer chicken breasts, vegetables, and peppercorns in covered saucepan with water to cover for about 20 minutes.
Reserve chicken broth for another use after straining; discard vegetables and peppercorns.
Dice chicken pieces.
Prepare sauce of soup - milk, sour cream, and chilies.
Layer the tortillas, diced chicken, sauce, and cheese in 9 x 9 inch casserole.
Finish top with layer of cheese.
Bake in covered casserole at 350 degrees for about 40 minutes; uncover the last 10 minutes. You may need to add a small amount of chicken broth.

 

 

 

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