"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Quesadilla Casserole Recipe

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This recipe for Chicken Quesadilla Casserole, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Rowland
Added: Wednesday, August 9, 2006


3 c. cooked chicken (shredded)
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) chedder cheese soup
1 can (10 oz.) diced tomatoes & green chilies (do not drain)
1/2 c. sour cream
1/2 tsp. chili powder
1 (16 oz.) pkg. flour tortillas
1 (8 oz.) pkg. shredded chedder cheese

Heat oven to 350 degrees F.
Generously grease a glass 13 x 9 baking dish. (set aside)
In large mixing bowl combine the cream of chicken soup, crean of mushroom soup, cheeder cheese soup, can of tomatoes w/green chilies, sour cream, and chili powder.
Layer the ingredients in baking dish beginning with 2 flour tortillas on bottom, followed by 1/3 soup mixture.
Place 1 1/2 c. cooked shredded chicken over soup mixture, top with 1/3 pkg. shredded chedder cheese.
Repeat second layer the same as the first (2 flour tortillas, 1/3 soup mixture, 1 1/2 c. cooked shredded chicken, 1/3 pkg. shredded chedder cheese).
Finish third layer the same except mit the chicken.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil and continue baking for an additional 15 minutes.
Remove from oven.
Let casserole rest for 20 minutes before serving.




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