MOM’S FAMOUS CHICKEN GUNK CASSEROLE
By Cindy Keenan Binkey
My Mom used to make this for us kids when we were growing up.
She just made it for us a few weeks ago. We all loved it. It brought back so many warm & comforting memories. It was so Delish!!!
I hope u will try it & enjoy it as much as we do :)
1 Large Rotisserie Chicken (Shredded, Skinned & Boned)
2 4oz cans roasted diced green chilis
2 4oz cans Sliced Olives (Drained)
1 Package of Sliced Mushrooms (Optional)
16 oz Sour Cream (We use Daisy Sour Cream)
2 cans Cream of Chicken Soup
4 Cups Mexican Blend Cheese (Shredded)
Salt & Pepper (To Taste)
Garlic Powder (To Taste)
Corn Tortillas (Big Pack) (Cut into Strips)
Milk (If you need to thin the Mixture out a little so it’s easier to spread)
9X13 Casserole Dish (Spray with Nonstick Spray)
In large pot on stove mix Soups, Sour Cream, Mushrooms, Olives (DRAINED), Salt & Pepper & Garlic Powder and Chicken and Milk if too thick. (You want to be able to spread it easily). Heat Slightly.
Layer tortillas strips, Chicken Mixture & Cheese.
Keep Layering it till the casserole is full. Ending with the cheese.
Remove Foil & Bake till Slightly Brown & the Cheese is melted & hot thru out.
Let Stand about 20 Minutes.
Dig In & Enjoy!!!!!
You can add some hot sauce to the chicken mixture if you like!!