CHICKEN TORTILLA CASSEROLE
2-3 chicken breasts
10.5 oz. can Campbell's Cream of Mushroom
10.5oz. can Campbells's Cream of Celery
10.5oz. can Campbells's Cream of Chicken
1 medium onion, chopped
1 can green chilis (or to taste)
grated Monterey Jack cheesepack
yellow corn tortillas
Boil chicken, until fully cooked
Meanwhile, as chicken boils, combine all soups, green chilis, and chopped onion in a large bowl.
Tear chicken into bite size pieces. Add to soup mixture.
Layer 1/2 of the mixture in 13 x 9" baking or casserole pan.
Cut the tortillas into fourths (or just layer as whole) and top the mixture with Monterey Jack cheese, then another layer of tortillas, another layer of cheese, then layer with remaining chicken and soup mixture, and layered tortillas, then top with remaining Monterey Jack cheese.
Bake in 375 F oven for 45 minutes or until lightly browned.
Let stand for 10-15 minutes. Cut into three or four serving sized portions and serve.
Enjoy- Heather Fa'anunu
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Sunday, May 4, 2008
Wednesday, March 12, 2008
Orzo Bake
2T extra virgin olive oil
2 cups diced ham (you can buy a package of diced ham near the lunch meat section)
2 small onions (or 1 large)
1 cup diced celery
1 box Orzo pasta (looks like rice)
2 cups mozzarella cheese
Prepare pasta al dente, according to directions on package in a large pan (9 minute boil for al dente)
While pasta is cooking, in a medium skillet heat EVOO over Med-Hi and add onions and celery. Stir to keep cooking even, 5 minutes.
Add ham to skillet and stir occasionally until the pasta is done.
Preheat oven to broil, and move baking rack so it is right below the broiler.
Reserve 3/4 cups pasta water, drain the rest.
Combine skillet ingredients with the pasta and pasta water and stir in 1 1/2 cups of the cheese (reserve 1/2 cup cheese)
Transfer into medium sized casserole dish (9 X 13 makes a very thin bake, something a little smaller is better) and top with remaining cheese.
Place under broiler for 2-4 minutes, until cheese on top is browned and bubbly.
I just made this up yesterday for my family and they loved it! I left the cheese out for my portion and it was still delicious as a pasta salad type of a thing. I bet chicken or turkey would taste great in place of the ham, too! If you have any questions let me know, but it was pretty easy and from start to finish only took about 15 minutes.
2 cups diced ham (you can buy a package of diced ham near the lunch meat section)
2 small onions (or 1 large)
1 cup diced celery
1 box Orzo pasta (looks like rice)
2 cups mozzarella cheese
Prepare pasta al dente, according to directions on package in a large pan (9 minute boil for al dente)
While pasta is cooking, in a medium skillet heat EVOO over Med-Hi and add onions and celery. Stir to keep cooking even, 5 minutes.
Add ham to skillet and stir occasionally until the pasta is done.
Preheat oven to broil, and move baking rack so it is right below the broiler.
Reserve 3/4 cups pasta water, drain the rest.
Combine skillet ingredients with the pasta and pasta water and stir in 1 1/2 cups of the cheese (reserve 1/2 cup cheese)
Transfer into medium sized casserole dish (9 X 13 makes a very thin bake, something a little smaller is better) and top with remaining cheese.
Place under broiler for 2-4 minutes, until cheese on top is browned and bubbly.
I just made this up yesterday for my family and they loved it! I left the cheese out for my portion and it was still delicious as a pasta salad type of a thing. I bet chicken or turkey would taste great in place of the ham, too! If you have any questions let me know, but it was pretty easy and from start to finish only took about 15 minutes.
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