Dewillia's Chicken Tortilla Spinach Casserole

3
Dewillia Cotton

By
@Dewillia

It is just me and my husband and I can't cook a small casserole, especially when it calls for a 9 X 13 pan. So I made it and took aluminum foil and made in to fit the pan and made two half portions before I baked it. I pulled it up on the inside so it would not cook together.
Then all you have to do is pick up one side at a time. I carried half of it to my dear friend and her husband. They dearly loved it. It was good. So you can either share it or put it in the freezer for another time.

Blue Ribbon Recipe

This is one darn satisfying casserole! Make extra and freeze it for your next comfort craving.

Check out more of our delicious chicken recipes! The Test Kitchen


Rating:

★★★★★ 39 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    chopped green chili peppers; 7oz
  • 1 c
    sour cream; 8oz
  • 1/2 c
    milk
  • 2 1/2 c
    boneless chicken
  • 1 medium
    bell pepper, chopped
  • 1 large
    tomato, chopped (1 cup)
  • 1 1/2 c
    cheddar cheese or Mexican cheese blend
  • 2 box
    chopped spinach, unthaw & squeeze out water
  • 8
    (6 or 7 in) corn tortillas, cut in bite size pieces

How to Make Dewillia's Chicken Tortilla Spinach Casserole

About Dewillia's Chicken Tortilla Spinach Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #easy, #and




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