Wednesday, August 18, 2010

Green Chile Chicken Casserole

Looking for an easy casserole? I think this recipe came from Cooking Light. Easy week night meal. Can even prep ahead and cook the next day.

Green Chile Chicken Casserole

1 1/3 cups fat-free, chicken broth
1 can chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 - 10 1/2 oz. cans of cream of chicken soup, undiluted
1 garlic clove, minced
cooking spray
24 - 6" corn tortillas
4 cups shredded, cooked chicken breast
2 cups (about 8 oz) finely shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13x9" baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Sorry the picture isn't so great.

I like to keep an eye out for "casserole" dishes that don't involve pasta. When I saw this recipe, I thought it'd be a nice change of pace with the green chiles. It was super easy to prepare. The only thing I had to chop was the garlic. And I roasted a chicken in the oven and shredded that meat for this dish. Definitely can cook chicken breasts or use a rotisserie chicken from the grocery store (which are getting really small, by the way).

This wasn't a bad meal. I did expect more of a green chile and spice flavor, but didn't get a whole lot since the cup of green chiles got lost in the big soupy mixture of cream of chicken and sour cream. I also didn't have as much chicken as the recipe called for, so it was lacking in the meaty department a little.

Overall, not a bad meal. It lasted us a couple of days and tasted even better after sitting over night. Definitely use four cups of chicken and maybe even some more to ensure that you get enough meat in every bite. I also went a little overboard on the cheese because I wanted a cheesy bite on each fork. While that might have helped the flavor, the cheese did just melt in with the soup mixture so I didn't get the stringy cheese I was hoping for. You can experiment with the layering if you're looking for different textures.

Easy meal to make and a great one to make for friends or family. It's definitely mild so people who aren't fans of spicy won't get overwhelmed here.


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