Viva Chicken Casserole Recipes

Steps:

• 1. Bake chicken under foil for 1 hour. Mix soups, chilis,milk,onion, and chicken broth in large bowl.Cut chicken into bite size pieces. Take 9x13 bakeing dish and layer tortillas to cover bottom, then lay chicken, then sauce,then cheese. repeat layers ending with tortillas. Then add grated cheese. Bake 350 degrees for 30 minutes. Add Olives if you like them.

Steps:

• Melt cheese in large saucepan over low heat.
• Add soups, mushrooms, picante sauce and chicken, mixing well.
• Lien baking dish with chips.
• Spoon cheese mixture over chips.
• Top with additional chips.
• Bake at 350 degrees for 20 to 25 minutes or until bubbly.
• OAMC DIRECTIONS:.
• To freeze: Assemble as directed through step 2. Allow to cool and place in freezer bags. Seal, pushing out as much air as possible. Label and freeze.
• To serve: Allow to thaw in fridge. Finish assembly and bake as directed.

Steps:

• In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives.
• Save some cheese and olives for the top.
• Mix milk and soups together and pour over the layers.
• Bake at 350 for 45 minutes, uncovered for most of the baking time.
• Cover with foil if the top becomes too brown.

Steps:

• Mix milk, soups, onion and salsa. Spray 9 x 13 casserole with Pam. Alternate tortillas, chicken, cheese and soup mixture; Reserve some cheese for the top. Bake at 300 for 1 1/2 hrs. May be prepared 24 hours ahead

Steps:

• Heat oven to 350.
• Butter rectangular baking dish, 13 x 9 inches; spoon broth into dish.
• Mix yogurt, soups, salsa and onion.
• Layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times.
• Bake uncovered 40 minutes. Let stand 10 to 15 minutes before serving.
• Garnish with olives.

Steps:

• Preheat oven to 325 degrees.
• Melt butter in skillet and cook diced chicken until lightly browned. Set aside.
• Butter/grease 9"x13" baking dish (glass recommended).
• In large mixing bowl, combine soups, milk, salsa and onion. Mix well.
• Coat baking dish with a thin layer of the soup mixture.
• Layer half the tortilla strips on top of the soup mixture.
• Over the tortilla strips, add one layer each of the chicken, soup mixture and cheeses (add more cheese than the indicated 2 cups if you like things cheesier).
• Repeat.
• Cover and refrigerate for 24 hours.
• One-half hour before baking, remove from refrigerator.
• Bake uncovered for 1 hour or until heated through and bubbly.
• Let stand 10 minutes.