Viva La Chicken
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 248.1
- Total Fat: 13.0 g
- Cholesterol: 39.2 mg
- Sodium: 702.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.9 g
- Protein: 14.7 g
View full nutritional breakdown of Viva La Chicken calories by ingredient
Introduction
Prepare 24 hours ahead and refrigerate.You can make 2 casseroles and freeze one if you like.
The recipe calls for 24 hours, but I've made it in the morning and served it that evening. I usually plan to serve 8-10 healthy appetites. Prepare 24 hours ahead and refrigerate.
You can make 2 casseroles and freeze one if you like.
The recipe calls for 24 hours, but I've made it in the morning and served it that evening. I usually plan to serve 8-10 healthy appetites.
Number of Servings: 12
Ingredients
-
1 package corn tortillas (12)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 cup milk
3 whole chicken breasts, skin and bone removed
2 7oz cans green chile salsa
1 onion, grated
3/4 lb cheddar or Monterey Jack Cheese
Directions
Place Chicken Breasts in pan with 1/2 inch of water. Cover and poach for about 20 minutes until done. (reserve some of this liquid)
While the chicken is poaching, cut the tortillas into 1 inch squares and set aside. Grate the cheese.
In large bowl mix the onion, soups, milk and salsa.
Allow the chicken to cool and then cut the chicken into 1 inch cubes.
Take a 9x13 inch (at least 2 inches deep) casserole dish (Pyrex works well or a ceramic dish) and spray the bottom with oil. Add a few tablespoonsful of broth from the chicken. Now Layer the tortillas, chicken and soup mixture. Repeat the layers and then cover with the cheese. (Do not fill too full because as it bakes, the cheese melts into it.)
Cover with foil or plastic wrap and refrigerate for 24 hours.
When you want to bake it, heat the oven to 325 degrees. REMOVE the foil or plastic wrap and bake for 1hour and 15 minutes until bubbly and starting to brown on top. It helps to put a cookie sheet under it to protect spilling over.
Makes 12 3/4 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MARUNS67.
While the chicken is poaching, cut the tortillas into 1 inch squares and set aside. Grate the cheese.
In large bowl mix the onion, soups, milk and salsa.
Allow the chicken to cool and then cut the chicken into 1 inch cubes.
Take a 9x13 inch (at least 2 inches deep) casserole dish (Pyrex works well or a ceramic dish) and spray the bottom with oil. Add a few tablespoonsful of broth from the chicken. Now Layer the tortillas, chicken and soup mixture. Repeat the layers and then cover with the cheese. (Do not fill too full because as it bakes, the cheese melts into it.)
Cover with foil or plastic wrap and refrigerate for 24 hours.
When you want to bake it, heat the oven to 325 degrees. REMOVE the foil or plastic wrap and bake for 1hour and 15 minutes until bubbly and starting to brown on top. It helps to put a cookie sheet under it to protect spilling over.
Makes 12 3/4 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MARUNS67.