A delicious cheesy chicken casserole, perfect comfort food for a cool autumn night.
This past week I made a family favorite, one that my oldest son ask for every time he is home visiting and my youngest son request weekly. My oldest sister used to make it and passed the recipe along to my mom, who in return passed it along to me.
I cook this casserole for potluck dinners at work, for get togethers with the girls …always a good choice as everyone likes it. I hope the crowd over at Angie’s, The Novice Gardener, will like it too! 🙂
There is not much you can say about this recipe in being really healthy. It is just good ole’ southern comfort food and that is all it is meant to be and sometimes …every now and again, that is just what we need! 🙂
Happy Fiesta Friday everyone!
Thanks for visiting!
Chicken Enchilada Casserole
2 chicken breast cooked and chopped or shredded.
1 can cream of chicken soup
1 can fiesta nacho cheese soup
1 can rotel diced tomato and green chilis
1 4 oz can diced green chilis
1/2 onion chopped
1/4 cup chicken broth
pinch of chili powder
Heat oven to 350. Spray a 13 x 9 casserole dish with cooking spray; set aside.
Combine soups, rotel tomatoes, green chilis, onion, seasonings,broth and chicken in large mixing bowl, mix well; set aside.
Spread a layer of tortilla chips in bottom of 9 x13 casserole dish. Top with a layer of soup and chicken mixture, then cheese; spread evenly.
Repeat layers a second time.
Bake covered, at 350 degrees for 30 minutes or until all is heated and cheese is melted. Top with salsa or sour cream. Serve with a salad and enjoy!