Just in time for a Sunday Supper… Quilted Chicken Casserole.
Why Quilted Chicken Casserole?
A quilt is different things all layered together. And so is this casserole. All sorts of really delicious ingredients.
AND… more importantly… this dish was adapted from a church member – a quilter – in Dripping Springs, Texas. It was brought to a quilters weekend retreat… and it was so named “Joyful” Quilters Chicken Casserole. Bless the one that shared this dish with those women. And then bless the one that shared it with me!
Why did I make this for Sunday Supper? This happens to be a favorite of that special man in my life. It really surprised me that he liked it the first time I made it because it does have some spinach in it. “That green stuff”. Not much of a spinach man. But hey, if he likes it – I cannot imagine anyone, anywhere that would not!
This is a combination of an old fashioned dish (using creamed soups, chicken and spinach), and a southwest dish (green chiles and sour cream). As a result, it definately has all the ingredients that come together beautifully to make it a wholesome dish.
What is in this fabulous Quilted Chicken Casserole?
- organic free range chicken breast
- sweet onion
- ghee/butter
- fresh organic spinach
- cream of chicken and mushroom soups
- green chiles
- tomatoes and green chiles – Rotel®
- sour cream
- fresh/frozen corn
- organic tortilla chips
- monterey jack cheese
Do you love it when the house fills up with all the aromas of a casserole in the oven?
I think the spinach gives it such a good flavor – and the tortilla chips give it such a nice crunch. And of course, the sour cream and soups make it so creamy. And the green chilies? The green chiles give it just a little bite! Yum overload. In every single bite. So good.
If you want to make this a vegetarian dish – and I have – just omit the chicken and cream of chicken soup. It is way beyond delicious! It is also gluten-free.
So easy my friends to turn “Sunday Supper” into something special with his dish. Toss up a green salad and you are ready to impress!
Enjoy!
T~
- Serves: 10
- Serving size: 1
- Calories: 472
- Fat: 27
- Saturated fat: 10
- Unsaturated fat: 6
- Trans fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 20
- Cholesterol: 59
- 3 free range chicken breasts, cooked, chopped
- ½ sweet onion, chopped
- 2 tbsp ghee/butter
- 5 oz. fresh organic spinach, chopped
- 1 can each of cream of chicken and cream of mushroom soup
- 2 cans (4 oz. ea.) chopped green chiles
- 1 can (10 oz.) tomatoes and green chiles (rotel)
- 1 tsp salt
- 3 cloves garlic, minced
- 1 cup (8oz.) sour cream
- 2 cups fresh/frozen cut corn
- 1 - 8 oz. package organic tortilla chips, chrused
- 1 cup (8oz.) monterey jack cheese, shredded
- Saute onion in ghee/butter in a large skillet over meduim heat.
- Stir in spinach, soups, chiles, sour cream, cut corn, pre- cooked chicken and salt.
- In a lightly greased 9" by 13" baking dish, alternate layers of tortilla chips, spinach and chicken mixture and then cheese.
- Repeat layers ending with a few tortilla chips.(I spray these with some canola or butter spary to make them crunchier).
- Bake, uncovered, at 350 degrees 30 to 40 minutes, or until lightly golden on top.
- Let stand for 5 minutes before serving.