Sonora Chicken Casserole Recipes

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SONORA CHICKEN CASSEROLE



Sonora Chicken Casserole image

A luscious casserole I had at a friend's house the other night and simplified by using a grocery rotisserie chicken. With a salad, this will easily serve 8 folks. Enjoy, as we did.

Provided by Judikins

Categories     Chicken

Time 1h

Yield 1 9x13, 8 serving(s)

Number Of Ingredients 12

1 rotisserie-cooked chicken, skin and bone removed
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
1/2 cup milk
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Steps:

  • Preheat oven to 350°F.
  • Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
  • Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
  • Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
  • Repeat the layers with the remaining ingredients.
  • Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

SONORA CHICKEN



Sonora Chicken image

This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.

Provided by RHONDA35

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

6 large bone-in chicken breast halves
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
½ cup milk
1 small onion, chopped
½ teaspoon ground cumin
½ teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
  • Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
  • Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
  • Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g

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