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Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from Our Family & Friends Cookbook 2020, 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!

Contributor:  
Contributor:  
Dorothy Millard

Category:
Category:

Ingredients:  
Ingredients:  
I whole cooked chicken
1 20 ct. package corn tortillas
3 c. warm chicken broth
1 lg. green pepper, chopped
1 lg. onion, chopped
1 c. grated Longhorn cheese
Chili powder to taste
1 lg. can cream of chicken soup

Directions:
Directions:
Skin and debone the chicken and cut into bite-sized pieces. Dip the tortillas into the broth and layer in bottom of well-greased 9x13x2 inch baking dish. Combine the chicken with the green pepper, onion, chilies and cheese; toss lightly to mix. Spread a layer of the chicken mixture over the tortillas. Sprinkle with chili powder. Repeat the layers until all ingredients are used. Combine the soup with a soup can of the broth, blending until smooth. Pour the soup mixture over the top. Bake in a preheated 325 oven for 1 hour or until heated through and bubbly.

Personal Notes:
Personal Notes:
This recipe is from Dorothy Millard who at this time is almost 96 years old and when we were talking about this recipe, her comment was, "This is so good!"

 

 

 

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