SANTA FE CHICKEN CASSEROLE
Festive & delicious! Guaranteed to please!!
Common Tables Tip: Plan on putting this one together before your guests arrive . . . then just pop it in the oven about 30 minutes before you plan on moving folks into the dining room. (NOTE: If assembled earlier in the day, be sure to refrigerate until time to bake. Add 5 minutes to cooking time if ingredients are chilled.)
Yield: 6 to 8 servings
1 10 ½ oz. can condensed cream of mushroom soup
1 10 ½ oz. can condensed cream of chicken soup
¾ cup milk
¼ cup sour cream
1 lg. onion, chopped
1 4-oz. can chopped green chilies
1 Tbsp. dry taco seasoning mix
2 ½ cups cooked chicken, diced
12 corn tortillas
Shredded crisp lettuce
Preheat oven to 350 degrees
Combine the soups, milk, sour cream, onion, green chilies, taco seasoning and chicken in a large saucepan. Heat thoroughly, stirring occasionally. Set aside.
Fry tortillas in hot oil, about 1 minute to soften. Drain on paper towels.
In a 3-4 quart buttered casserole, place a layer of tortillas, a layer of soup mixture and a layer of grated cheese. Repeat layers, ending with cheese. Bake for 25-30 minutes.
Pass extra sour cream and salsa and top with shredded lettuce.
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