chicken and chiles casserole

Name: Chicken And Chiles Casserole
Cuisine: Southwestern
Ingredients: 3 - boneless, skinless, chicken breasts cubed; 2 can(s) green chiles, chopped; 1/2 - onion, chopped; 1 can(s) cream of mushroom soup; 1 can(s) cream of chicken soup; 1 can(s) evaporated milk, large; 1 pound(s) cheddar cheese, grated; 1 - tortilla chips, 7 ounce bag, coarsely crushed; 1 teaspoon(s) ground cumin; 1 tablespoon(s) chili powder

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Pamela Rappaport

The Villages, FL

Updated on Nov 6, 2013

Finally got back to this after adopting it a while ago. Made a few changes and it came out good!

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Ingredients

3 - boneless, skinless, chicken breasts cubed
2 cans green chiles, chopped
1/2 - onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk, large
1 pound cheddar cheese, grated
1 - tortilla chips, 7 ounce bag, coarsely crushed
1 teaspoon ground cumin
1 tablespoon chili powder

How To Make chicken and chiles casserole

Step 1

Preheat oven to 350

Step 2

Spray a 9x13 pan with oil. Then layer the chicken, green chilies, onion, half the tortilla chips and half the cheese in it.
Step 3

Mix the soups, milk, and spices together and pour over everything in the pan.
Step 4

Top with the remaining chips and cheese.
Step 5

Bake, uncovered, 40 to 45 minutes until everything is bubbly and the chicken is done. If it starts to brown too much cover it with foil.
Step 6

Serve with sliced avocado and sliced fresh jalapeno for garnish. Fresh cilantro is great as a garnish as well.
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