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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

GRAMMA'S VIVA LA CHICKEN CASSEROLE Recipe

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This recipe for GRAMMA'S VIVA LA CHICKEN CASSEROLE is from HOPEFEST 2021 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:  
4 LARGE CHICKEN BREASTS
8-10 FLOUR TORTILLAS
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
1 CUP MILK
1 MEDIUM YELLOW ONION
1 MEDIUM CAN DICED GREEN CHILIES
12 OZ. SHREDDED MONTEREY JACK CHEESE
Directions:
Directions:
BAKE CHICKEN BREASTS AT 350 DEGREES 30 TO 45 MINUTES OR UNTILL CHICKEN JUICE RUNS CLEAR..
LET COOL
DRAIN CHICKEN COOKING JUICE INTO BOWL AND RESERVE
SHRED CHICKEN

CUT TORTILLAS INTO 1-INCH STRIPS.

MIX TOGETHER CANNED SOUPS, ONION, GREEN CHILIES, MILK, AND A 1/2 CUP OF THE RESERVED CHICKEN JUICES. (USE WATER IF NOT ENOUGH JUICE)

IN A BUTTERED 9X13 INCH CASSEROLE DISH;
LAYER TORTILLAS, SHREDDED CHICKEN, SOUP MIXTURE AND CHEESE.
IT SHOULD MAKE 2 LAYERS.
TOP WITH MORE CHEESE

COVER AND REFRIDGERATE FOR 24 HRS.
UNCOVER AND BAKE:

350 DEGREES 1 TO 1-1/2 HRS.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
DAY BEFORE SERVING

 

 

 

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