Chicken Casserole

Course : Chicken
Serves: 4
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1 cup onion -- chopped
1 cup green bell pepper -- chopped
1/2 pound mushrooms
1/4 cup butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound cheddar cheese -- shredded
2 cups cooked chicken -- chopped
1 can tomatoes with green chilies -- 16 oz
1 clove garlic -- minced
2 tablespoons chili powder
1 tablespoon chicken broth
12 tortillas corn tortillas -- torn into quarters

Preparation / Directions:

Saute onion, bell pepper, and mushrooms in butter, Add soups, tomatoes and chilies, garlic, chili powder, and chicken broth. Line bottom of a 9 x 13 pan (or 2- 8 X 8 pans) with pieces of tortillas. Spread half the chicken over the tortillas, top with half the sauce, then half the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 for 30 min. or until bubbly. Freezes well. (To freeze, line pan with foil before placing casserole into pan. Freeze solid, then remove foil-wrapped casserole from pan and wrap with a second layer of foil. Label casserole, and later when you want to thaw and reheat the casserole, unwrap it and place it into the pan it was originally made in.)

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