RECIPE # 4363 - CREAMY MEXICAN CHICKEN CASSEROLE - Wednesday, September 2, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4363 - CREAMY MEXICAN CHICKEN CASSEROLE - Wednesday, September 2, 2009

Posted:

ANN COX EASTES / KROGER

4-5 chicken breasts, cooked and diced

4 oz cream cheese, softened

1 (10-oz) can diced tomatoes and green chilies, drained

1 (10 3/4 oz) can cream of chicken soup

1 (16-oz) container sour cream

10 corn tortillas

1 1/2 c shredded sharp cheddar cheese

Place softened cream cheese in a large mixing bowl and add tomatoes and green chilies, soup and sour cream; stir to mix completely.  Add chicken pieces and mix.  Coat a 9 X 13-inch rectangular casserole dish with vegetable spray.  Spoon a thin layer of chicken mixture over the bottom of casserole dish.  Top with 5 tortillas.  Spread half of the remaining chicken mixture over the tortillas.  Repeat layers and sprinkle shredded cheese evenly over the top of casserole.  Cover and bake at 325 F for 30 minutes or until hot and bubbly.  Yield:  4-6 servings. 

** Serve with pinto or black beans and Spanish rice for a complete meal. 

** May substitute reduced fat cream cheese, soup and sour cream.

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