Chewin'

the News

January 2004

Layered Mexican Chicken Casserole

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Cooked, diced chicken	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Cream of chicken soup	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Ro-tel tomatoes*	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Quick-cooking Tapioca	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
On hand:
Flour tortillas	6	12	18	24	30	36
Small onion, chopped	1	2	3	4	5	6
Grated cheddar cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

* = Ro-tel is a brand name for canned diced tomatoes with diced chili peppers added.  

Assembly Directions:

In a large bowl, mix together the chicken, soup, tomatoes and tapioca.  Stir until well mixed.

Freezing Directions:

Put the chicken mixture in a one-gallon freezer bag.  Seal, label and freeze.

Serving Directions:

Thaw the chicken mixture at least overnight in the refrigerator.  Spray the inside of a 3 quart slow cooker with cooking spray.  Tear 2 tortillas into pieces and line the bottom of the crock.  Add 1/3 of the chicken mixture, 1/3 of the chopped onion, and 2/3 C. of cheese.  Repeat the layers of torn tortillas, chicken mixture, onion and cheese two more times.  Cover and cook on Low for 6 hours or on High for 3 hours.

Tammy’s Comments:

Another family favorite!  I really like how the flavors of this recipe meld together.  I’m a wimp for spicy foods, and this wasn’t too spicy for me at all.  One recipe of the chicken mixture that gets frozen equals 6 C.  If you make a double batch in a 6 quart slow cooker, use 9 tortillas… 3 in each layer. 

Nutritional Info: Layered Mexican Chicken Casserole
Per Serving: 457 Calories; 21g Fat (41.6% calories from fat); 30g Protein; 36g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 956mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

 

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