chicken sombrero
(1 rating)
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I got this recipe from a long time friend when I was in college. She had been married for a couple years and had gotten the recipe from her husband's aunt. She served it for dinner when I went to visit and I HAD to have the recipe. It is SO GOOD! So, my thanks to Melissa Nickel for the recipe! I still make it often, cuz it is soooooooo tasty! I have made it for several friends and for get togethers as well, and everyone always loves it and wants the recipe. I hope you give it a try too. Enjoy!
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(1 rating)
prep time
45 Min
cook time
45 Min
Ingredients For chicken sombrero
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3 lbchicken (boiled, deboned, skinned and chopped) **i prefer boneless, skinless breast. just makes it easier, and i prefer white meat.**
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1 mdcan ortega chilis
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1 mdwhite onion, diced (i use yellow.)
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2 cancream of mushroom soup
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116 oz. container sour cream
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1 cmilk
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1 lbcheddar cheese, shredded (reserve some for topping.)
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1 pkgtortilla chips (or fritos), crushed
How To Make chicken sombrero
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1Mix wet ingredients together. Add remaining ingredients and mix well. Pour mixture into a large casserole dish and top with reserved cheese. Bake at 350 degrees for 45 min., or until mixture has thickened and top has browned.
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2Note: I have written the recipe here as it was given to me. However, I like extra ortega chilis in mine, cuz I love the flavor, and I have even added other peppers at times to change up the flavor and add more heat. I also generally use a large onion, because I like a lot of onion. Don't be afraid to adjust it to your liking as well! *Prep time includes time needed to boil and chop chicken.*
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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