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Sonora Chicken Casserole

Margie Scanlon Dineen

  • 4 whole chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can (15 oz.) chili without beans
  • 1 can (7-1/2 oz.) salsa
  • 1/2 C milk
  • 1 large onion, chopped
  • 1/2 lb. cheddar cheese, shredded
  • 1/2 lb. jack cheese, shredded
  • 12 corn tortillas

Wrap chicken breasts individually in foil. Place on cookie sheet and bake for 1 hour at 350. When cool, slip meat off the bones and cut in 1 inch pieces.

Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces.

Put half of the chicken on the bottom of a large casserole dish. Top with half of the tortillas, half of the soup-chili mixture, and half of the cheese. Repeat layering, ending with cheese.

To bake immediately, bake at 350 for 45 minutes. If you freeze, bake 90 minutes at 350. Check the middle of the casserole before serving. When done, let stand for 10 minutes before serving.

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