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goodoldtoy
09-07-2007, 10:26 AM
MEXI-CHICKEN CASSEROLE


12 - Corn Tortillas
1 small Onion, diced
1 Tbsp. crushed garlic
1 Cup diced green chilies
1 Cup chicken broth
1 tsp. ground cumin
1 tsp. Chile seasoning
Pepper to taste
1 Cup of corn
2 cups cooked chicken, boned and skinned
1 Can cream of mushroom soup
1 Can cream of chicken soup
- Cup of picante sauce - mild or hot your choice
8oz. shredded Cheddar cheese
8oz. shredded Mozzarella cheese


In a large pan combine chicken broth, onions, green chilies, and garlic. Simmer until onions are tender. Stir in the cream soups and cook until hot. Add remaining seasonings. Complete sauce by adding the cooked chicken.

In a 9 x 13 inch pan, layer corn tortillas, sauce and cheeses. Repeat process and second time. Refrigerate casserole for several hours to allow flavors to blend before baking. (It also freezes well) Bake at 350 degrees for 35-45 minutes until cheese melts.

Spoon a guacamole mix on top when serving

SuperDave
09-21-2007, 10:19 AM
I make this recipe with flour tortillas and eat half the casserole the first night and the other half for my lunch the next day. I love it.

goodoldtoy
10-05-2007, 05:52 AM
Super Dave thank you for the compliment. I am glad you enjoyed the casserole. I am always tinkering with recipes and I am thinking of adding another ingredient, a layer of refried beans or black beans. I may not make this again for a couple of weeks. Maybe you or someone else will try it and gives us a report. *:D
Tight lines and good eating

SuperDave
10-05-2007, 06:01 AM
How about making a side of black bean and corn salsa to top it with?

goodoldtoy
10-05-2007, 07:03 AM
That also sounds good also :o
Tight lines and good eating

metalmouth
10-05-2007, 10:47 AM
Great recipe! I can't wait to give it a try.

MM