Aunt Dixie's Casserole

This recipe was contributed by a client who recently moved here to Loveland from my home state of Minnesota. Enjoy!

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.