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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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  • 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


  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.


Great for Game Day!

Chicken Broccoli Casserole



1012 cal


46 g


13 g


135 g
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Yields 4 servings

Chicken Broccoli Casserole

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 1 box Broccoli Rice Au Gratin Mix
  • 2 cups boiling Water
  • 4 boneless, skinless Chicken Breasts (about 1 pound)
  • 1/4 teaspoon Garlic Powder (optional)
  • 2 cups Frozen Broccoli Cuts (or blanched fresh)
  • 1 cup (4 ounces) shredded Cheddar Cheese


  1. Heat oven to 425F
  2. In a 13x9-inch baking pan, combine rice and contents of seasoning packet from rice mix.
  3. Add boiling water; mix well.
  4. Add chicken; sprinkle with garlic powder if desired.
  5. Cover and bake 30 minutes.
  6. Add broccoli and cheese.
  7. Continue to bake, uncovered, 8 to 10 minutes or until chicken is no longer pink in the center.


Serve with a green salad and simple dessert.