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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Chile Casserole Recipe

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This recipe for Chicken Chile Casserole is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Boneless Chicken Breast
-Save drippings from chicken
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 Cup Milk
1 Large Chopped Onion
5 Corn Tortillas
1/2 Can Green Chile Ortega Salsa
1/2 Lb Grated Sharp Cheddar Cheese
Directions:
Directions:
Pre Heat Oven at 400º ~ Bake chicken breast in foil for 1hr at 400º

Combine~
Cream of Chicken, Cream of Mushroom, Milk, onion and Chicken Drippings.

Layer~
Pour enough of above mixture to cover bottom of casserole dish.

Cut Corn Tortillas into 1" strips and add half in a layer on top of mixture in casserole dish.

Shred chicken into large pieces and add half the chicken in a layer into casserole dish.

Layer Green Chile Ortega Salsa

Grated Sharp Cheddar Cheese

Continue all steps until all ingredients are gone.

Refrigerate for 24hrs, bake at 300º for 1hr
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
90mins
Personal Notes:
Personal Notes:
Recipe must refrigerate for 24hrs prior to baking to serve

 

 

 

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