Chicken Tortilla Casserole
Makes:
8 to 10 servings
Total Time:
2 hr 40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 boiled chicken, white & dark meat or 1 can (12 oz. or larger) chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 medium onion, chopped
- 1 can (8 oz.) diced green chilies or 2 small cans
- 1 can chicken broth or broth from boiling your own chicken
- 1 package burrito size tortillas (10 or 12 count), cut in 1 inch pieces
- 1 lb. Kraft Grated Monterey Jack & any flavor of cheddar cheese
make it
If boiling your own chicken, cook until falling from bone. Remove from pot and cool, then remove bones and cut up or shredded chicken into 1/2 to 1 inch pieces.
In a large bowl: (I use my largest round Tupperware bowl that holds a cake), empty both cans of soup, chopped onion, chilies and chicken broth (If using broth from boiling chicken, use 1 soup can to measure your broth) Mix well until blended.
Add chicken and cut up tortillas; mix well. (If a little dry, add some more broth a little at a time.) Add the grated cheese and mix well to coat all. Should be moist enough to stir but not soupy because cheese will thin it out more as it cooks.
Lightly spray with Pam a 9 x 13 glass baking dish or you can use 2 11x7 baking dishes. Spread mixture into dish. (DO NOT PACK DOWN)
Bake in 350 degrees F oven for 45 minutes to 1 hour (depending on the oven) until light golden brown and bubbly.
Notes
This can be made a day ahead of time if you have room in the fridge. Then take out 30 minute to get to room temperature before cooking.
This freezes great after cooked. If there is any left, I just wrap in foil and place in freezer bag in the freezer.
Serve with toss salad and you have a great meal for your family and guests.
