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Green Chile Chicken Casserole

Yields 6 servings

Green Chile Chicken Casserole

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups Shredded Cooked Chicken
  • 1-1/2 cups Green Enchilada Sauce
  • 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
  • 8 ounces Sour Cream
  • 1 can (4 ounces) Diced Green Chilies
  • 1/2 cup Cooking Oil (vegetable, canola, etc.)
  • 12 (6-inch) Corn Tortillas
  • 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided

Instructions

  1. Preheat oven to 325F; grease a 13x9-inch baking dish.
  2. In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
  3. Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
  4. Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
  5. Bake 15-20 minutes or until casserole is heated through and cheese is melted.

Notes

Great for Game Day!

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https://ugfoodbank.org/green-chile-chicken-casserole/

Southwest Cheese Soup

Yields 6-8 servings

Southwest Cheese Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

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Recipe Image

Ingredients

  • 1 can (15-1/4 ounces) Whole Kernel Corn, drained
  • 1 can (15 ounces) Pinto Beans, rinsed and drained (or use kidney beans)
  • 1 can (14-1/2 ounces) Chicken Broth
  • 1 can (10 ounces) Diced Tomatoes and Green Chilies, undrained
  • 1 can (10 ounces) Chunk White Chicken, drained
  • 1 can (4 ounces) Chopped Green Chilies
  • 1 pound Process American Cheese, cubed
  • Crushed Tortilla Chips, optional

Instructions

  1. Combine the first 7 ingredients in a large saucepan.
  2. Cook and stir over medium heat until the cheese is melted.
  3. Ladle into bowls and garnish with crushed tortilla chips if desired.

Notes

Serve with a green salad and dessert.

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https://ugfoodbank.org/southwest-cheese-soup/

Luncheon Meat Casserole

Yields 2-4 servings

Luncheon Meat Casserole

Easy casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 2 cups elbow macaroni (dry)
  • 1 can Cream of Celery soup
  • 4 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 Tablespoon onion, chopped
  • 1 Tablespoon green pepper, chopped
  • 1/4 teaspoon black pepper, ground
  • 1 cup luncheon meat (i.e. Spam), diced

Instructions

  1. Preheat oven to 325F
  2. Cook macaroni according to package directions
  3. Drain and set aside
  4. In saucepan, combine soup, cheese, milk, vegetables and pepper
  5. Over low heat, stir until cheese melts
  6. Add cooked macaroni and meat to cheese sauce, mix well
  7. Pour into casserole dish
  8. Bake at 325F for 15 minutes

Notes

Serve with a green salad and fruit for dessert.

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https://ugfoodbank.org/luncheon-meat-casserole/