Real Recipes From Real Home Cooks ®

southwest chicken cassarolle

(1 rating)
Recipe by
Beverly Hawley
Colorado Springs, CO

Made this recipe that reminds me of Black Eye Peas Southwestern Cassarolle. I took it to work for a birthday party and everyone asked for the recipe.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 45 Min

Ingredients For southwest chicken cassarolle

  • 1 can
    12 0z chunk chicken or meat off a roasted chicken chopped
  • 1 can
    cream of chicken soup
  • 1 can
    mexican style corn
  • 1 can
    green ortega chiles
  • 1/2 md
    yellow onion
  • 1/4 c
  • 1
    bag crushed tortilla chips i use mission tia rosa thin chips
  • 2 c
    mexican blend shredded cheese

How To Make southwest chicken cassarolle

  • 1
    Pre heat Oven to 350
  • 2
    Spray a 9x13 cassarolle dish with cooking spray
  • 3
    In a Large bowl mix chicken, cream of chicken soup,corn, chopped onion,ortega chiles and milk
  • 4
    Crush your chips and line bottom of cassarole dish with chips about 1/3 of the bag, pour 1/2 of chicken mixture on top cover with 1/3 more of chips and 1 cups cheese, pour the rest of the soup mixture on top and cover with the rest of the rest of cheese and the chips. Bake at 350 to 45 min. You can top with sour cream and salsa and chives if you like when you serve this. Avacado may go good with it too

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