"Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients." — Katherine
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
1 (4 ounce) can
chopped green chile peppers, drained
8 (6 inch)
boneless chicken breast halves, cooked and cubed
shredded Cheddar cheese
I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to this 1 small can salsa verde 7oz (tomatillo sauce).Mix all together.Spray botttom of pan with Pam and spread a small amount of filling across the bottom before putting the tortillas down. I also only used 3 chix breast pieces cooked and cubed and about 6 tortillas. This made it more moist. End with a top layer of sauce and sprinkle with 1 cup cheese. The green sauce adds a amll kick it needs for taste.
The tortilla strips on the bottom got really hard and crunchy. The overall taste was just ok. Pretty bland.
Very good and very easy. I shreaded my chicked rather than diced. It gave it a better texture and accepted the "sauce" better. I also skiped few steps by combining the soup mixture, chicken and cheese before layering. Turned out great!
This was delicious and easy to prepare. I just made some minor adjustments: I added sauteed onions to the chicken along with fajita seasoning, used nacho cheese soup as one of the soups and topped it with cheddar cheese french fried onions. Thanks for a great recipe Katherine.
This is a very good mexican casserole! I used a little more chicken and in addition to the chile peppers, I took the advice of another and added apprx 1/2c salsa. Also, I saved about 1/2c soup mix for the top layer and sprinkled cheese overall to keep the tortillas from becoming rock-hard, which happens after they been baking. Served on a bed of lettuce and we really thought this was a filling and tasty meal! Thanks Katherine!
BUT PLEASE ADD TOMATILLO SALSA INSTEAD OF THE CANNED CHILIS! IT HAS A DEEPER TASTE WITHIN THE CASSEROLE! USE EITHER MILD OR HOT TO YOUR PREFERENCE...WE USED HOMEMADE!
Excellent! This was a definite hit at our house. The leftovers went home with our college age son. I did not use the chilies but instead added about 1 1/2 cups of salsa to soup mixture. This gave the casserole more flavor but did not make it too soupy. I also spooned a bit of salsa on top of the casserole before baking it. It should set for about 15 minutes before serving. We enjoyed this with spanish rice and corn.
This was easy and very good. I used cream of celery soup instead the mushroom. Added sauteed onions, celery and mushrooms, plus some thawed frozen corn and a can of drained Rotel. I also saved some of the soup mixture to top the last layer before adding the cheese. It is soooo good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 239
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