"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Tortilla Casserole, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Cooper
Added: Tuesday, October 7, 2008


1 dozen corn tortillas
3 cups cooked chicken
1 or 2 cups mild cheddar cheese
1 can cream of mushroom soup
1 small can green chills
1 stalk celery
1 carrot
Onion, a few slices
1 bay leaf
2 cans chicken broth (or if you boil your chicken, use broth from that)

Cook chicken, celery, bay leaf, carrot, salt, and pepper until done. Make a sauce of broth and soup. Fry tortillas lightly in butter. Cut into quarters.
Assemble Casserole
Layer tortillas in baking dish. Cover with of cheese. Sprinkle with chills. Place chicken (broken up) over cheese and chills. Pour sauce over top. Sprinkle more cheese on top and bake in 350 oven for 30 minutes. May be made a day ahead and reheated.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!