Quilted Chicken Casserole
Author: Teri Vaughn
Recipe type: Main Dish
Serves: 10
- 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.
A combination of an old fashioned dish (using creamed soups and chicken), and a southwest dish - wholesome and delicious!
Serving size: 1 Calories: 472 Fat: 27 Saturated fat: 10 Unsaturated fat: 6 Trans fat: 0 Carbohydrates: 35 Fiber: 4 Protein: 20 Cholesterol: 59
Recipe by A Wholesome Dish at https://www.awholesomedish.com/quilted-chicken-casserole-3/
3.5.3229