Spicy Chicken Casserole
This hearty chicken casserole is assembled in layers with shredded chicken, corn tortillas, and a rich sauce made from cream of mushroom soup, diced tomatoes with green chillies, and chicken broth. It is baked until bubbling and golden, then left to rest briefly before serving. The recipe yields a satisfying meal for a crowd.
Ingredients
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (14 ounce) can chicken broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
- 1 (11 ounce) package 6-inch corn tortillas, torn
- 4 cups monterey jack cheese, shredded
- 1 1/2 lbs boneless skinless chicken breasts, cooked & shredded
- 1 teaspoon ground black pepper
Method
- Set your oven to 350 degrees F to preheat. Cook the chopped onion and green bell pepper in the butter in a small skillet until softened, then take off the heat.
- Mix together the can of chicken broth, the cream of mushroom soup, and the diced tomatoes with mild green chillies, including their liquid.
- In a 3 quart rectangular baking dish, create a first layer using half of the prepared soup mixture, half of the torn corn tortillas, half of the shredded chicken, half of the cooked vegetables, and half of the shredded Monterey Jack cheese.
- Repeat the layering process with the remaining ingredients.
- Bake the dish without a cover for 45 minutes.
- Allow the casserole to stand for 5 to 10 minutes once baked before you serve it.
Nutrition (per serving)
Sodium1006100 mg
Recipe details
CategoryChicken
AuthorPechsth
