chicken chili rellano casserole

★★★★★ 2
a recipe by
Nathaniel Lutz
Georgetown, TX

This is some wonderful, creamy chicken goodness right here! It is a great go-to slow cooker dish. Creamy Italian Crock Pot Chicken

★★★★★ 2
serves 8
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For chicken chili rellano casserole

  • 1 1/2 lb
    cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
  • pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
  • 1 lb
    of shredded cheddar cheese
  • 1/4
    shredded monterey jack cheese
  • 1/4
    of pepper jack cheese
  • 1 can
    can evaporated milk
  • 4
  • 2 Tbsp
    of flour
  • 2 tsp
    of salt

How To Make chicken chili rellano casserole

  • 1
    In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!