Chicken Chile Casserole

Name: Chicken Chile Casserole
Ingredients: 4 chicken breasts; water, to cover; celery, chopped (for flavor); onion, chopped (for flavor); 1 (10 3/4 ounce) can cream of chicken soup; 1 (10 3/4 ounce) can cream of mushroom soup; 34 cup milk; 2 cups sour cream; 12 corn tortillas; 1 (7 ounce) candiced mild green chilies, drained; 1 (7 ounce) can salsa verde; 1 12 lbs cheddar cheese, grated (more to top); salt, to taste; pepper, to taste

14 ingredients

11 steps

Ingredients

4 chicken breasts
water, to cover
celery, chopped (for flavor)
onion, chopped (for flavor)
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
34 cup milk
2 cups sour cream
12 corn tortillas
1 (7 ounce) candiced mild green chilies, drained
1 (7 ounce) can salsa verde
1 12 lbs cheddar cheese, grated (more to top)
salt, to taste
pepper, to taste

Directions

1

Cook chicken in a pot with just enough water to cover, or in a crockpot, with celery and onions to flavor, until tender.
2

Preheat oven to 325F.
3

Remove chicken from broth.
4

(Reserve broth).
5

Skin chicken and cut into bite sized pieces.
6

Combine soups, milk and sour cream.
7

Cut the tortillas into 1-inch strips, and dip into reserved chicken broth.
8

In a 13x9 baking dish layer: tortilla strips, soup mix, chilies, salsa, cheese and chicken.
9

2-3 layers.
10

Top with more cheese.
11

Bake 1 hour or more until hot and bubbly.