Chicken Casserole Ole’

 Chicken Casserole Ole’

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

Directions

  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:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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