MOM’S FAMOUS CHICKEN GUNK CASSEROLE

The Cook

Cindy Keenan Recipe
Lightly Salted
Glendale, CA (pop. 191,719)
Binkey
Member Since Jun 2012
Cindy's notes for this recipe:
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 :)
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Directions

1
MOM’S FAMOUS CHICKEN GUNK CASSEROLE

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)
2
Preheat Oven to 350
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.
3
Cover with Foil & Bake for 30 Minutes.
Remove Foil & Bake till Slightly Brown & the Cheese is melted & hot thru out.
Let Stand about 20 Minutes.
Dig In & Enjoy!!!!!
Notes:
You can add some hot sauce to the chicken mixture if you like!!

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Comments

3 comments

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user Cindy Keenan Binkey - Nov 2, 2012
I shared a photo of this recipe. View photo
user Melissa Varady mvaradyteach - Dec 13, 2012
This sounds good! I can't wait to make it over break!
user Melanie B MelBelle - Feb 20, 2013
Melanie B [MelBelle] has shared this recipe with discussion groups:
All things, any thing Mexican
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