Cindy Keenan Recipe

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 :)


Recipe Rating:
 1 Rating
Serves:
6

Ingredients

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Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy