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Chicken Casserole Ole’

| Updated Jan 17, 2020

This casserole assembles quickly and can be a ‘Make Ahead' dish for a camping adventure or put together quickly at your camping destination if you have a convection oven, toaster oven or a heavy cast iron skillet available.

The flavor combinations make for a great tasting, satisfying meal and the leftovers freeze well for up to 3 months in freezer ziplock bags.

Serves 2 for 3 meals 

1 1/2 – 2 lb         cooked roasted chicken cut into bite sized chunks

1 cup                 chicken broth

1 can                 cream of chicken soup

1 pt                    sour cream

1 can                  4 oz. Ortega diced green chilies

garnish:  diced green onions or jalapeno slices

6 medium          flour tortillas

3/4 lb                 pepper jack cheese, grated

1/4 lb                 cheddar cheese, grated


  1. Preheat oven or grill to 350 degrees F.
  2. In a large bowl combine soup, sour cream, diced green chilies and half of each cheese (grated). 
  3. Ladle 1/2 cup of the sauce in the casserole dish. Cut a tortilla into 5 long strips and place on top of the sauce.
  4.  Add the chopped cooked chicken pieces to the sauce mixture then ladle 1/3 of the mixture into the casserole.
  5.  Sprinkle with some cheese.
  6.  Repeat layering of ingredients with remainder of ingredient.
  7.  If using a cast iron skillet, set heat to medium high and cover the skillet with foil.  For oven: bake in an oven pre-heated to 350 degrees F.
  8. Cooking time 35 – 40 minutes.  

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mike Wendland

Published on 2020-01-17

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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