Jalapeno Chicken Casserole
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- 1 medium
- onion fine dice
- 2 Tbsp
- canola oil
- 1 can(s)
- cream of chicken soup
- 1 can(s)
- cream of celery soup
- 1/2 tsp
- garlic powder
- boneless skinless chicken breasts cut in 1 inch cubes
- 1 c
- chicken broth, low salt
- 4 oz
- can diced pickled jalapenos in juice *
- 2 1/2 - 3 c
- monterey jack cheese ( i use lots of cheese) **
- flour tortillas-cut in fourths
- salt and pepper to taste ( i find it usually has plenty with the soup & broth)
1In large skillet over medium high heat, add oil and cook onion til soft then add chicken and cook thru.
( If you have have precooked chicken on hand, just add to onion when they are tender to reheat)
2Then add both soups, broth, garlic and jalapenos (you can put as many or as few as you like...I use the whole 4 oz can with the juice, but i like hot food). Bring to gentle boil then reduce to simmer for 10-15 minutes.
3In a square casserole dish ( I use my 8x8 pyrex) start with a ladle full of the soup mixture, then the tortilla triangles to cover the bottom of the dish.
4Then Layer as follows:
soup mixture (to cover tortillas)
then a layer of cheese
more tortillas then
more soup mixture
I usually end up with 3 layers and end with soup.
Bake uncovered 350 degrees (with dish on a cookie sheet to catch spills) for 40 min.
5Remove then add the reserved cheese to the top and return to oven for additional 10 minutes til bubbly & brown.
Allow to sit 10-20 min before serving ( if you can wait that long)
6* can substitute with 4 oz can diced green chiles
** Reserve 1/2 cup of cheese to top with after cooking