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My recent post about Texas on Tour and the fun Chili Gift Set giveaway, set off my taste-bud alarm for a dish I haven’t prepared in awhile — Chicken Chili Casserole.  It was originally inspired by a recipe, called Sonora Chicken, from an old church cookbook.  My friend Carrie submitted a recipe that sounded so delicious and we HAD to try it, or at least our version of it.  As usual, I put our own family spin on it and it became Chicken Chili Casserole.  It’s warm, rich and comforting and it can be as spicy or mild as you choose to make it, depending on how spicy you make (or buy) your salsa.  Potluck simple and fairly inexpensive to make if you stockpile chicken when it’s on sale and make your own salsa.  (By the way, if you don’t make your own salsa, you will change your mind when I post the recipe in the next few days.)

Yum! We served it with broiled asparagus and it was DELISH!Google Recipe View Microformatting by Easy Recipe1.2.4

Here’s how to put it together:

1. If you don’t have diced chicken in the freezer, cook and dice your chicken.
   

   Dice chicken into bite-sized pieces.

2. Mix beans, cream of chicken soup, salsa and sour cream in a medium-sized mixing bowl.
   

   Mix the sauce ingredients (beans, salsa, sour cream, & cream of chicken).

3. Layer 1/2 of the diced chicken into a 9×13 pan.
   

   Diced chicken in the first layer.

4. Tear 5 tortillas into bite-sized pieces and layer over the chicken.
5. Spread 1/2 of sauce/bean mixture over the tortilla layer.
   

   Third layer is 1/2 of the sauce/bean mixture.

6. Use 1 cup of the shredded cheddar to form the fourth layer (over the sauce).

   

   Shredded cheese is the fourth layer.

7. Repeat all four layers, ending with the final 2 cups of shredded cheddar in the very top layer.  Your pan will be VERY full.
8. Bake in a 350 degree oven for 45 minutes or until hot and bubbly.
9. Enjoy!!!
   

   This was SO delicious. We served it up with broiled asparagus.