Chicken n' Chile Casserole
Created by ellie on September 3, 2017
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #27949
Ingredients
- 1 can (10 ounce) condensed cream of mushroom soup
- 1 can (10 ounce) condensed cream of chicken soup
- 1 cup chicken broth (or milk)
- 1 can (4 ounce) mushrooms, sliced (drained)
- 1 cup green chilies (chopped, or use chile salsa)
- 250 grams cooked chicken (cubed, 2 cups, or or turkey)
- 612 grams corn tortillas (12tortillas)
- 1 cup yellow onions, chopped
- 1 cup cheese, grated (your favorite or cheddar)
How to Make
-
Step 1: Preheat oven to 350 degrees F.
-
Step 2: In a bowl mix together the first 6 ingredients (-chicken, cooked).
-
Step 3: Lightly fry the tortillas in oil and drain.
-
Step 4: Line a 9 x 13 inch baking dish with half of the tortillas, add half of chicken mixture, half of the onions and half of the cheese.
-
Step 5: Repeat layers, ending with cheese.
-
Step 6: Bake for 30 minutes.
-
Step 7: ***variations: add 1 cup of sour cream to the soup mixture.
-
Step 8: ***variation: onion cream of mushroom sop and the cheese and stir in 1 jar (8 oz) processed cheese spread into the soup mixture.
-
Step 9: ***variation: omit the corn tortillas and layer the chicken and sauce with 1 package (9 oz) corn chips or tortilla chips
How to Make
-
Step 10: ***variation: omit the chicken from the soup mixture. Omit the onions and cheese from the recipe. Add 1/2 cup sherry to the sauce and pour over the baking chicken pieces, bake, uncovered 20 minutes longer.