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"The belly rules the mind."--Spanish Proverb

Chili Chicken Casserole Recipe

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This recipe for Chili Chicken Casserole is from The Burden Family Cookbook Project, 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:  
6 chicken breasts
10-12 taco size corn tortillas
1 can chili con carne (w/o beans)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chili salsa
1 small can (5 oz) evaporated milk
1 finely chopped onion, small
1 cup shredded cheddar cheese
Directions:
Directions:
Bake chicken breasts in 9 x 13 inch pan with 1/3-1/2 cup butter/margarine, salt, pepper and garlic salt for an hour or until tender. When chicken is tender, remove from pan; remove skin and discard. Pull meat from bones and break into bite-size pieces.

Break up tortillas and place into the juices left in bottom of chicken pan, mixing well to absorb all of the juice.

Mix remaining ingredients in large bowl until well blended. Add chicken and tortill pieces and mix well. Pour into a 9x13 inch pan or two 8x8 inch casserole dishes.

Bake at 350 degrees for 45 minutes.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
When Keith and Erica were in their first apartment in Walnut Creek, CA, their neighbor, Margie Wilkinson, invited them to dinner and served this with spinach salad and rolls.

 

 

 

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