Recipe - Creamy Chicken Casserole

[tgt]

This casserole can be made early in the day and refrigerated until ready to bake. More often than not, I make half of this recipe, dividing everything except the chilies - I still use the entire can. Serve over steamed rice.


Olive oil
2 pounds boneless, skinless chicken breasts, cut into one-inch pieces
1 large onion, chopped
2 cans Cream of Chicken Soup (do not dilute)
16 ounces sour cream
8 ounce can chopped green chilies
1 cup your favorite Mexican salsa
½ pound Pepper Jack cheese, grated (2 cups)
½ pound Cheddar cheese, grated (2 cups)

Heat oven to 350?. Oil a 9x13-inch baking dish.

Heat a large skillet and coat the bottom with olive oil. Sautee the onion and chicken breast pieces until cooked through and the chicken is slightly brown. Remove from heat. In a large bowl combine the canned soup, sour cream, chopped green chilies and the salsa.

Assemble the casserole: Evenly layer half the chicken and onion mixture in the prepared pan. Pour half the soup mixture over. Sprinkle the Jack Cheese over all. Then continue another layer with the remaining chicken, then soup and finally the cheddar.

Bake for 30-40 minutes until bubbly and browned. Let rest 5-10 minutes.

Serves 8.

Find more RV-friendly recipes, RV Kitchen organizing tips and RV Travels at http://www.thecampingjournal.com/RVR.../MyKitchen.htm.

[tgt]

This casserole can be made early in the day and refrigerated until ready to bake. More often than not, I make half of this recipe, dividing everything except the chilies - I still use the entire can. Serve over steamed rice.


Olive oil
2 pounds boneless, skinless chicken breasts, cut into one-inch pieces
1 large onion, chopped
2 cans Cream of Chicken Soup (do not dilute)
16 ounces sour cream
8 ounce can chopped green chilies
1 cup your favorite Mexican salsa
½ pound Pepper Jack cheese, grated (2 cups)
½ pound Cheddar cheese, grated (2 cups)

Heat oven to 350?. Oil a 9x13-inch baking dish.

Heat a large skillet and coat the bottom with olive oil. Sautee the onion and chicken breast pieces until cooked through and the chicken is slightly brown. Remove from heat. In a large bowl combine the canned soup, sour cream, chopped green chilies and the salsa.

Assemble the casserole: Evenly layer half the chicken and onion mixture in the prepared pan. Pour half the soup mixture over. Sprinkle the Jack Cheese over all. Then continue another layer with the remaining chicken, then soup and finally the cheddar.

Bake for 30-40 minutes until bubbly and browned. Let rest 5-10 minutes.

Serves 8.

Find more RV-friendly recipes, RV Kitchen organizing tips and RV Travels at http://www.thecampingjournal.com/RVR.../MyKitchen.htm.

[agkcpa]

Sounds delicious!

With olive oil (how much), 2 cans cream of chicken, 16 ounces of sour cream, and 16 ounces of cheese, I am curious about the nutritional information for this recipe; particularly the sodium and the % of calories from fat.

[tgt]

agkcpa: I did the nutritional breakdown using my Living Cookbook software. This recipe may kill! (I didn't say it was healthy, I said it was delicious.) Obviously, this is not something you would want to make every week... OK, goodbye, I have to get back on the treadmill now... for a week...

Amount Per Serving
Calories 632.68
Calories From Fat (62%) 395.30
% Daily Value
Total Fat 44.22g 68%
Saturated Fat 21.93g 110%
Cholesterol 155.76mg 52%
Sodium 1310.12mg 55%
Potassium 551.60mg 16%
Carbohydrates 13.66g 5%
Dietary Fiber 1.28g 5%
Sugar 0.00g
Sugar Alcohols 0.00g
Net Carbohydrates 12.38g
Protein 44.72g 89%

[Lynnvt]

You could cut it down some by using low sodium soup, no fat sour cream and low fat cheese. Can you run the numbers again with these ingredients to see how much of a difference it makes.