Chicken Casserole

Lynnda Cloutier


A quick easy dinner when time is short.

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★★★★★ 1 vote


1 lb
boneless chicken breasts
flour tortillas, 6 inch size
1 c
diced green chilies,
1/2 c
chopped tomatoes
1 c
chopped onions
1 Tbsp
1 c
2 c
cream of chicken soup
4 c
shredded cheddar cheese


1Wash chicken, wrap in foil and bake 45 minutes at 350. Butter a 9 x 13 inch baking dish, pour in drippings. Let meat cool and cut into bite size pieces. Mix green chilies, chopped tomatoes, chopped onions, vinegar, milk and cream of chicken soup.Set aside
2Cut tortillas in small pieces,spread half the pieces in baking dish, then half the chicken pieces, half of the green chili/tomato/soup mixture and half the cheese in layers. Repeat with second layer. Bake uncovered in oven at 350 for 30 minutes. Serves 4

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican