Festive Chicken Casserole
Source of Recipe
"The Big Book of Casseroles, " by Maryana Vollstedt
* Exported from MasterCook *
Festive Chicken Casserole
Recipe By : Maryana Vollstedt
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups light sour cream
1 can diced green chilies -- drained
-- (7 oz)
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup green onions -- chopped
-- (include some tender green
-- tops)
2 garlic cloves -- minced
9 corn tortillas -- softened*
4 cups cooked chicken breasts -- cubed
(about 2 lbs)
4 cups Monterey jack cheese -- grated
-- (about 1 lb)
fresh salsa or
commercially prepared salsa -- for topping
*To soften tortillas, wrap them in paper towels and microwave about 8 to 10 seconds.
In a medium bowl, mix sour cream, chiles, paprika, cumin, salt, onions, and garlic.
In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, place 3 tortillas so that they overlap slightly. In layers, add one third of the chicken, one-third of the sour cream mixture (it will not cover chicken completely), and one third of the cheese. Repeat layers 2 more times, beginning with tortillas. Cover and refrigerate several hours or overnight.
Preheat oven to 350 degrees F. Bring casserole to room temperature and then bake, covered, until bubbly, about 30 minutes. Let stand 5 to 10 minutes before serving. Serve with salsa as an accompaniment.
Source:
"The Big Book of Casseroles"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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