Easy Cheesy Chicken Casserole

When I was younger and living at home, “Chicken Casserole” was always something we looked forward to. It had chips and cheese and salsa and sour cream all mixed with chicken……. How could we not love it?

I usually put together step by step pictures but trust me, this one is so easy you’re not going to need them!

This is what you’ll need.

1 Whole chicken. Cooked, skin and bones removed, meat chopped. I chose to roast the chicken myself but you can buy it already cooked to make this and even easier dish to put together.
Corn Tortillas. I use tortillas but mom used tortilla chips. If you use chips be very careful they can be very salty.
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
1 Small/Medium White Onion
1 Small Can Green Chilis
1 Cup Salsa (any brand/flavor you prefer)
1 Container Sour Cream
3 Cups Shredded Cheddar or Taco Blend Cheese (Want more? Use more!)

Mixed Fresh Tomatoes
Jalapeno (you can mix some into the casserole too)
You’re going to LOVE how easy this is.

1st let’s prep.

Cook and chop or just chop if precooked, the chicken. Keep the bones if want to use them to make a stock. Otherwise, just toss them.

Chop onion, open cans of soup and can of chilies. Now comes the tough part……
In a large bowl, add the chicken, soup (do not add water), onions, chilies, and salsa. Stir well. Season to taste. (again, I use my handy dandy Morton’s Natures Seasons)

Cut tortillas into 4ths and layer across the bottom of the pan. If you’re using tortilla chips the process is the same without the cutting 🙂

Layer the chicken and soup mixture over the tortillas, top with cheese then with a layer of tortillas or chips. Repeat (like a lasagna). You should get 2 to 3, depending on the size of your baking dish, good layers of the chicken mixture.

Top with tortillas or chips, cover pan and put in pre-heated 350 degree oven for 40 minutes. Remove cover, top with more cheese and let it cook (you can turn on the broiler for this ) until the cheese is golden and bubbly.

Remove from the oven, let it cool a bit (it will be a little runny when hot just like any casserole).

Top with fresh tomatoes, avocado, cilantro, jalapeno’s and sour cream. You can also just top with more premade salsa and sour cream.

Serve with tortilla chips and a simple green salad.

I made my own by cutting tortillas into 4ths, coating with olive oil, sprinkling with taco seasoning and baking in a single later in a 400 degree oven for about 10 minutes. Flipping half way through.

Cut the fat and sodium by using low/non fat and low sodium ingredients where you can. It does not take away from the flavors of this dish. Use fresh ingredients anywhere you want or can substitute.