chicken ole
(3 ratings)
My niece Debbie gave me this recipe, and I love it.
Blue Ribbon Recipe
This chicken casserole is perfectly creamy (thanks to the soups), and the salsa gives it a nice zip. While baking, the chicken soaks up the flavor of the salsa and cream soup sauce. With a layer of gooey melted cheese on top, this is an easy weeknight chicken dinner your family will request.
— The Test Kitchen
@kitchencrew
(3 ratings)
yield
4 - 6
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For chicken ole
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5chicken breasts, boneless and skinless
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1 mdonion, diced
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1 cancream of chicken soup (10.5 oz)
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1 cancream of mushroom soup (10.5 oz)
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3/4 cmilk
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1 canred chili salsa (7 oz)
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12corn tortillas, cut into 1" strips
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3 cgrated cheddar cheese
How To Make chicken ole
Test Kitchen Tips
Boil chicken breasts for about 15 minutes (depending on the size of the chicken breasts).
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1Boil chicken breasts in a pan of water until done.
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2Cut chicken breasts into bite-size pieces.
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3Combine onion, cream soups, milk, and salsa in a bowl.
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4Layer ingredients in a 13x9x2 baking dish. Start with the soup mixture first and then the chicken.
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5Next the tortilla strips and cheese.
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6Bake at 325 degrees for 45 minutes.
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7The red chili salsa does not make this hot. You can also substitute mild, medium, or hot regular salsa instead if you want.
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