CHICKEN CHALUPA CASSEROLE
12 corn tortillas, quartered
4 large chicken breasts, cooked and diced
1 (10 1/2 ounces) can mushroom soup
1 (10 1/2 ounces) can cream of chicken soup
1 (4 ounces) can diced green chilies
1 large onion, chopped
1 pint sour cream
1/2 pound monterey jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 teaspoon salt
Combine soups, chilies, sour cream, onion, and salt.
Combine cheeses.
Layer tortilla pieces, chicken sauce, and then cheeses in greased casserole, repeating layers until ingredients are used.
Bake at 350 degrees for 45 minutes, covered, then uncovered 15 minutes longer at 325 degrees.
Tastes best refrigerated 24 hours, then reheated before serving.
Source : The Cookbook Club
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Saturday, December 26, 2009
CHICKEN CHALUPA CASSEROLE
CHICKEN CHALUPA CASSEROLE
12 corn tortillas, quartered
4 large chicken breasts, cooked and diced
1 (10 1/2 ounces) can mushroom soup
1 (10 1/2 ounces) can cream of chicken soup
1 (4 ounces) can diced green chilies
1 large onion, chopped
1 pint sour cream
1/2 pound monterey jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 teaspoon salt
Combine soups, chilies, sour cream, onion, and salt.
Combine cheeses.
Layer tortilla pieces, chicken sauce, and then cheeses in greased casserole, repeating layers until ingredients are used.
Bake at 350 degrees for 45 minutes, covered, then uncovered 15 minutes longer at 325 degrees.
Tastes best refrigerated 24 hours, then reheated before serving.
Source : The Cookbook Club
12 corn tortillas, quartered
4 large chicken breasts, cooked and diced
1 (10 1/2 ounces) can mushroom soup
1 (10 1/2 ounces) can cream of chicken soup
1 (4 ounces) can diced green chilies
1 large onion, chopped
1 pint sour cream
1/2 pound monterey jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 teaspoon salt
Combine soups, chilies, sour cream, onion, and salt.
Combine cheeses.
Layer tortilla pieces, chicken sauce, and then cheeses in greased casserole, repeating layers until ingredients are used.
Bake at 350 degrees for 45 minutes, covered, then uncovered 15 minutes longer at 325 degrees.
Tastes best refrigerated 24 hours, then reheated before serving.
Source : The Cookbook Club
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