Mexican Chicken Casserole Recipe
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2 whole boneless chicken breasts, cooked and diced
1/2 package corn tortillas, torn up into bite-size pieces
1 onion, chopped
1 large green bell pepper, chopped
1 pound grated cheese (whatever kind you want -cheddar, Colby and jack, taco)
2 cans cream of chicken soup
1 can Rotel tomatoes
2 teaspoons chili powder
Garlic salt, to taste
Add a little olive oil to skillet and brown chicken breasts on both sides.
Add 1/2 cup white wine (or chicken broth), cover, and poach till done. Reserve the liquid.
Cover bottom of 9 x 13 baking dish with non-stick spray.
Spread the pieces of corn tortillas on bottom of the baking dish.
Add cooked chicken on top of the tortilla pieces.
Layer with onion and green pepper. Add 1/2 of the cheese.
In a bowl mix soup, tomatoes, and seasonings; spread over the layer of cheese.
Sprinkle with the remaining cheese and pour the reserved chicken liquid over the top.
Bake at 350 degrees F. until it bubbles (about an hour).
This casserole can be made ahead and stored in the refrigerator until ready to bake.
Layered Mexican Chicken Casserole
chopped green chilies
refrigerated crescent rolls
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