"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican chicken casserole  Recipe

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This recipe for Mexican chicken casserole , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4-5 split chicken breast bone-in
1 can cream of mushroom soup
1 can cream of chicken soup
1 can golden mushroom soup
1 1/2 c sour cream
1 lg can diced green chilies
2-3 c shred jack-cheddar cheese
1/2 c fine-diced onion
12-16-corn tortillas
cut into 6 triangle pieces

Directions:
Directions:
Boil chicken breast until tender. Cool and shred meat into bite size pieces. In mixing bowl combine soup, onions, green chilies and sour cream. Mix well. Grease a large deep baking dish. Place a thin layer of sauce in bottom. Then place a layer of corn tortillas over lapping. Add shredded chicken, more sauce and grated cheese. Repeat layers. Top layer should just be tortillas, sauce and cheese. Place in a 350 degrees oven and bake for approx 1 to 1 1/2 hours. Casserole should be browned on top and sauce should bubble. This also can be layered in a cook pot and cooked until heated through. Note; you can top with black olives, green onions and sour cream before serving.

 

 

 

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