Fiesta Chicken Casserole
I got this tasty recipe from Ross Compton of San Antonio, Texas, where Fiesta 2011 has just wrapped up. The recipe is big enough to split into 2 smaller casseroles, one for now and one for the freezer.
"I like to use the 98% fat-free mushroom and chicken soups, and a poblano pepper rather than a bell. I use more chili powder, some comino, and garlic. I also used more grated cheese on top, and baked it uncovered for 60 minutes rather than 40 - 50. "- billmc44
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|1 (10.75 oz.) canCream of Chicken Soup; condensed|
|1 (10.75 oz) canCream of Mushroom Soup; condensed|
|2 smallTomatoes; chopped|
|1/3 cupPicante Sauce|
|1 mediumGreen Pepper; chopped|
|1 smallOnion; chopped|
|3 teaspoonsChili Powder|
|12 (6-inch)Corn Tortillas; cut into 1-inch strips|
|3 cupsCooked Chicken; cubed|
|1 cupColby Cheese; shredded|
Fiesta Chicken Casserole Preparation
In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder.
In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
Cover and bake at 350 for 40 - 50 minutes or until bubbly.
Notes: I use 98% fat-free soups - you can't taste the difference, and they're much healthier. I like to use a Poblano pepper rather than a Bell. I spice it up a little by using more chili powder, some comino, and (of cours!) garlic.
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