Franklin's Recipes: Chicken Casserole
Equipment
- Casserole Dish, approx. 9"×13"
- Mixing Bowl
- Spatula
- Can Opener
Ingredients
- Cooked chicken or turkey meat,
approx. 1½ to 2 lbs.,
chopped or torn into small, bite-sized pieces
- One can of Cream of Chicken soup
- One can of Cream of Mushroom soup
- One can of Cheddar Cheese soup
- One small can of diced green chilies
(or one "soup can"
of diced tomatoes and green chilies),
with liquid
- Tortilla chips,
Nacho Cheese flavor (not the Cool Ranch flavor!),
approx. two snack-sized bags worth,
crushed
- (Optional): Shredded or grated cheese,
Cheddar, Pepper Jack, (etc.),
approx. ¼ lb.
Instructions
-
First, if necessary, prepare the meat
(deboning and cleaning the Thanksgiving leftovers,
or popping open the can of pre-cooked white meat chicken
and cutting into bite-sized pieces).
-
Pre-heat the oven to 375 degrees.
-
Empty the three soups into a mixing bowl.
Mix together.
-
Add the chicken and the chilies.
Mix together.
-
Pour the mixture into the casserole dish.
-
Sprinkle the crushed tortilla chips
onto the casserole.
-
Sprinkle the shredded cheese (if desired)
onto the casserole.
-
Bake in the oven for about 30-35 minutes.