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.)
- 6 chicken breasts, cooked and diced
- 2 (14.5 oz cans) your favorite chili beans
- 2 cans cream of chicken soup
- 1½ cups of sour cream
- 1 cup salsa
- 1 jalapeno, finely minced (optional)
- 10 flour tortillas
- 3 cups shredded cheddar cheese
- Cook and dice chicken, then set aside.
- Mix beans, soup, sour cream and salsa in a medium-sized mixing bowl. If you opt to add a little extra heat, add the minced jalapeno to this sauce mixture.
- Layer ½ of the diced chicken in the bottom of a 9×13 pan.
- Tear 5 of the tortillas into small bite-sized pieces and layer over the chicken.
- For the third layer, spread ½ of the bean/soup/sour cream/salsa mixture over the tortillas pieces.
- Sprinkle 1 cup of the cheddar cheese over the sauce layer.
- Repeat all four layers, using the last 2 cups of cheddar cheese on the very top.
- Bake in a 350 degree oven for 45 minutes.
Here’s how to put it together:
- If you don’t have diced chicken in the freezer, cook and dice your chicken.
- Mix beans, cream of chicken soup, salsa and sour cream in a medium-sized mixing bowl.
- Layer 1/2 of the diced chicken into a 9×13 pan.
- Tear 5 tortillas into bite-sized pieces and layer over the chicken.
- Spread 1/2 of sauce/bean mixture over the tortilla layer.
Use 1 cup of the shredded cheddar to form the fourth layer (over the sauce).
- Repeat all four layers, ending with the final 2 cups of shredded cheddar in the very top layer. Your pan will be VERY full.
- Bake in a 350 degree oven for 45 minutes or until hot and bubbly.