Aunt Dixie's Chicken Casserole
INGREDIENTS
2 chicken
breasts
4
long celery sticks
1
medium onion
3
Tbsp black pepper
1 large
can cream of chicken soup
½
large soup can whole milk
½
large soup can green taco sauce
1
lb sharp cheddar cheese
1
small can green chilis
1
package flour tortillas (12)
INSTRUCTIONS:
Place
chicken breasts, chopped celery, onion, and pepper in large pot of water and
cover. Boil gently until chicken loses
its pink color. Cool the chicken,
de-bone, and cut into medium-size chunks.
Mix
soup, milk, and green taco sauce until smooth. Chop green chilis, grate cheese,
and cut flour tortillas into one inch pieces.
(This can be done while chicken is cooking or cooling.)
In a large casserole dish, layer
ingredients as follows:
Soup mixture (just enough to cover
the bottom)
Chopped green chilies (a small
handful)
Chicken (about one large
handful)
Tortilla pieces
Grated cheese (about 2 handfuls)
Make
3 or 4 layers, making sure cheese is the last layer on top. Try to estimate how much of each to use in
each layer so that you have 3 or 4 complete layers. You probably will only use about 8 tortillas
from the package of 12.
Marinate
casserole overnight (very important!)
Cover
with foil and bake at 350 for 45 minutes.
Remove foil and increase heat to 400 to melt and harden the cheese on
top. Allow
to sit for 10 minutes before serving.
Serve
with sour cream, green taco sauce, and green Tabasco sauce if desired. To “kick it up a notch,” mix chopped jalapeno
peppers half and half with green chilis when layering.
