Today’s post comes from a chicken casserole I found on Cooking Light. This was another of my attempts to create a gluten free meal, so the corn tortillas used in the recipe were what ultimately made me go for this dish vs. the plethora of other casseroles out there.
The recipe calls for 4 cups of shredded cooked chicken breast. I bought a rotisserie chicken at the store that yielded about 4 cups when shredded, which I found a bit skimpy. I could have easily used another 4 cups of chicken, so if I make this again will probably buy some chicken breasts and cook them myself. Once you have shredded the chicken this is a snap to finish. Simply put down a layer of the sauce (made from chicken broth, chicken soup, green chilies, onion, sour cream and spices), then a layer of corn tortillas, a layer of chicken and finally a layer of cheese. Lather, rise and repeat.
This bakes for 30 minutes, which gives you time to throw together a salad and some rice to round out the meal. Maybe not the very best chicken casserole I have ever made, but for a fairly quick weeknight dinner it hit the spot.
Recipe: Green Chile-Chicken Casserole