This creamy mix of mushroom, shredded chicken and cheese offers a welcome twist on the classic chicken-mushroom casseroles we grew up eating and loving. You have to hand it to 20th-century American housewives for perfecting easy family recipes that don’t burn, and if you value your time and your stress level, there should definitely be a place for casseroles in your kitchen.
We call this family favorite “Viva la Chicken!” And please note that the exclamation point is important —a nod to the mild kick of green chile, and to all the revolutionaries before us who have changed the world … or a recipe.
START TO FINISH: 1 HOUR, 30 MINUTES. SERVES 10-12.
Print
INGREDIENTS
2 large chicken breasts (1-1/2 pounds cooked shredded chicken)
2 tablespoons water from boiled chicken pot (or broth)
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
10.5 ounces low-fat milk
4-ounce can mild diced green chiles
1 pound bag corn tortillas
9-12 diced green olives with pimentos
6-ounce bag Mexican-style shredded cheese
sour cream, for topping
directions
- Boil chicken until cooked through, 15-20 minutes. Save 2 tablespoons of the boiled water from pot. Remove chicken, let cool and shred.
- Heat the oven to 350 F.
- Combine cream soups, milk and chiles in a bowl. Set aside.
- Coat bottom of a 9 1/2 x 11 glass or ceramic baking dish with 2 tablespoons of water reserved from the boiled chicken, so base casserole layer won’t stick to dish.
- Layer shredded tortillas along bottom of dish and on top of liquid until bottom of the dish is completely covered. (About 6-8 tortillas)
- Layer tortillas evenly with 1/3 of shredded chicken, followed by 1/3 of the soup mixture.
- Slice green olives thinly and add evenly on top.
- Repeat layers of chicken, soup mixture and olives two more times, and top with a layer of tortillas.
- Add the shredded cheese.
- Bake covered with foil for 45 minutes. Remove foil and bake 15 more minutes until bubbly and crisp. Enjoy as is, or topped with sour cream.
