Friday, February 29, 2008

Sour Cream Chicken Casserole

This rich casserole is very creamy, but simple to throw together.


3 C. cooked, diced chicken
1 8 oz. bag noodles, cooked al dente to pkg. directions, drained
1 small can mushrooms
2 cans cream of chicken soup
1 16 oz. sour cream
8 oz. Swiss cheese


Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.

This recipe comes from Recipe4Living

Chicken and Tortilla Casserole

Green chilies and corn tortillas make this south of the border casserole a sure thing.


1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 10 oz. can diced tomatoes with green chilies
1/2 C. chicken broth
2 C. diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 C. chopped onion
2 C. shredded cheddar cheese


Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.

This recipe comes from Recipes4Living

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