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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MEXICAN CHICKEN CASSEROLE Recipe

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This recipe for MEXICAN CHICKEN CASSEROLE is from Sperry Christian , 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 c. cooked Chicken, cut into pieces
1 can each, Cream of Chicken, Cream of Mushroom soups (undiluted)
7 oz. Ortega Green Chili Salsa
4 oz. diced Green Chiles
Small can Sliced Black Olives
2 or 3 diced Green Onions
1/2 c. Sour Cream
1 package (12) Corn Tortillas
1 c. Grated Cheese (Cheddar or Jack)
Directions:
Directions:
Make the sauce by combining soups, green chili salsa and green chilies. Mix well. Add sour cream. Slice tortillas into strips. Spread thin layer of sauce in bottom of 9x13 baking dish. Cover that with 1 layer of the tortilla strips. Add layer of chicken, sauce, olives, onions and cheese. Continue layers ending with the cheese on top. Bake 20 min. at 350 degrees.
Personal Notes:
Personal Notes:
This dish can be made the day before serving and then reheated.

 

 

 

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