Chicken Espanol Casserole
This easy to assemble recipe can be made in advance
of your trip and then popped in the oven
for an easy evening meal!
It's also great warmed up and served with
fried eggs for a hearty breakfast!
4 Chicken Breasts
12 Corn Tortillas, cut into 1" squares
3/4 lb. Shredded cheddar cheese
1 can Cream of Chicken Soup
1 can Cream of Mushroom soup
1 cup milk
1 onion, grated or finely chopped
1 - 4oz. Can chopped green chiles
1 - 7 oz. Jar green chile salsa - or your favorite salsa
Preheat oven to 400 degrees. Salt chicken breasts, wrap in foil and bake 1 hour. Cool, remove meat from bones and cut into bite sized pieces.
Combine soups, milk, salsa and green chile. Place one cup of mixture in the bottom of a 13 x 9 baking dish (or if you want, you can divide the casserole into 2 smaller baking dishes - it keeps great in the freezer for cooking at a later date!) Then layer tortillas, chicken, soup and cheese. Repeat, ending with cheese.
Let stand in the refrigerator for 24 hours, then bring to room temperature. Bake covered at 300 degrees for 30 minutes. Uncover and bake 1 hour. Top with sliced green onions or cilantro before serving.