Chicken Chilaquiles Casserole
A make-ahead casserole with chunks of chicken, cream of chicken soup, and green chile salsa that takes "comfort food" to a new level.
Yield: 30 People
Calories: 267kcal
Materials
- 6-8 chicken breasts, boneless/skinless (or 1 whole chicken)
- 1 large onion, chopped
- 1 cup chicken broth, reserved
- 2 10.5 oz cans cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 12 oz can evaporated milk
- 1 16 oz jar green chile salsa
- 1 7 oz can diced green chiles
- 1 2.5 oz can sliced black olives, drained
- 1 9 oz bag tortilla chips (or fry your own corn or flour tortillas)
- 1 lb. Jack, cheddar/Jack, or jalapeno cheese, (or combination thereof) shredded
Instructions
- Boil chicken in salted water about an hour. Reserve 1 cup broth for use in casserole. When cool enough to handle, cut or shred chicken into large pieces.
- In a large bowl mix onion, broth, soups, milk, salsa, chiles, and black olives.
- Spray the bottoms of a 9 x 13 and a 5 x 8 baking dish. Make a layer of tortilla chips to cover bottom.
- Place 1/2 of the chicken pieces on top of chips.
- Pour 1/2 of sauce on top of chicken.
- Then place another layer of tortilla chips, the rest of the chicken, and the rest of the sauce.
- Then another layer of tortilla chips and cover with shredded cheese. Cover both dishes with foil and refrigerate overnight to blend flavors.
- Bake uncovered at 300 for 1 1/2 hours.
- NOTE: I like to add half of the cheese when baking, then the other half 5 minutes before I remove from the oven. Enjoy!
Nutrition
Calories: 267kcal