Thursday, February 28, 2008

Chicken Tortilla Casserole

Recipe from from a reader named Barbara.

Chet, here is a great meal for dinner or for those pot
luck meals. This is one of my favorite dishes!

1 can (14 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken

Place chicken in foil or oven bag (make sure completely
wrapped) and cook in oven at 400F degrees for one hour.
Once baked, dice.

In a large bowl combine the following:

Tomatoes, cream of chicken soup, Ortega chiles, and
tapiaco. This will make a soup mixture.

Layer the crockpot the following order:

1/3 of each

1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese

Repeat each layer in same order. Cook in crockpoot for 4
hours on high or 7 hours on low.

Everyone will be asking you for this recipe - enjoy.

Note from Lucy: For the chicken, I just cooked some extra one night for dinner and used the leftovers for this cassarole. Yumm. I love easy crockpot recipes and this is a good one.


At 9:11 PM, Blogger Jim said...

Mrs. Jim says there is an oatmeal crockpot recipe also. Wednesday section of the Houston Chronicle.

We generally don't have the tapioca that is fresh, not several years old. I suppose flour or cornstarch would work for thickener?

At 8:46 PM, Blogger Granny Annie said...

I fixed this for company this weekend and it was a big hit. Thanks!

At 10:37 AM, Blogger Drywall Mom said...

I disagree, that's all I have to say mom.


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