Similar to the beef enchilada casserole I've already posted, but different enough to need its own recipe posted. This is a little simpler and easier to make, because you can use canned chicken if you don't have leftover. Basically, just substitute one 13 oz can per pound of cooked, diced chicken. You can substitute the water the chicken is canned in for the chicken broth, too.
1-2 lbs cooked chicken (diced)
1 can cream of chicken soup
1 c chicken broth
1 T chili powder
½ t garlic powder
¼ t black pepper
1 can ro-tel (drained)
1 can cream style corn
4 c crushed tortilla chips
8 oz or more shredded cheddar
1. Combine diced chicken, soup, spices, chicken broth, & Ro-Tel. 2. Layer half the chips, half the chicken mixture, and half the cheese. 3. Repeat layers. Bake at 425 until cheese is melted and lightly browned--about 25 minutes.
I would imagine you could use this recipe, substitute turkey for chicken and cream of mushroom soup for the cream of chicken, and deal with Thanksgiving leftovers quite nicely.
ROT-EL??
ReplyDeleteWhich do you use, as ROT-EL as some real hot ones!!!!
Since we typically buy it by the case from Sam's Club, we usually use Original, but you can probably use any kind your stomach feels up for.
ReplyDeleteI do, however, recommend the name brand--this is one case where the generic isn't just as good.