Real Recipes From Real Home Cooks ®

chicken ole

(3 ratings)
Blue Ribbon Recipe by
Shirley Turnbough
Council Bluffs, IA

My niece Debbie gave me this recipe, and I love it.

Blue Ribbon Recipe

This chicken casserole is perfectly creamy (thanks to the soups), and the salsa gives it a nice zip. While baking, the chicken soaks up the flavor of the salsa and cream soup sauce. With a layer of gooey melted cheese on top, this is an easy weeknight chicken dinner your family will request.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 - 6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chicken ole

  • 5
    chicken breasts, boneless and skinless
  • 1 md
    onion, diced
  • 1 can
    cream of chicken soup (10.5 oz)
  • 1 can
    cream of mushroom soup (10.5 oz)
  • 3/4 c
  • 1 can
    red chili salsa (7 oz)
  • 12
    corn tortillas, cut into 1" strips
  • 3 c
    grated cheddar cheese

How To Make chicken ole

Test Kitchen Tips
Boil chicken breasts for about 15 minutes (depending on the size of the chicken breasts).
  • Boil chicken breasts.
    Boil chicken breasts in a pan of water until done.
  • Cut chicken into bite-sized pieces.
    Cut chicken breasts into bite-size pieces.
  • Onion, cream soups, milk, and salsa in a bowl.
    Combine onion, cream soups, milk, and salsa in a bowl.
  • Layer chicken and soup mixture in a casserole dish.
    Layer ingredients in a 13x9x2 baking dish. Start with the soup mixture first and then the chicken.
  • Next add tortilla strips and cheese.
    Next the tortilla strips and cheese.
  • Bake the casserole.
    Bake at 325 degrees for 45 minutes.
  • Chicken Ole on a plate to serve.
    The red chili salsa does not make this hot. You can also substitute mild, medium, or hot regular salsa instead if you want.