Monday, May 6, 2019
Mama Hope's Mexican Chicken Casserole
Yesterday was Cinco de Mayo and I wanted to make this recipe It was in another cookbook that found it's way to my kitchen.
The cookbook Recipes From The Heart is a collection of recipes from family and friends of Hospice Care.
The recipe below was added to the book in honor of Ruby and Tyson Hope.
24 ounces boneless, skinless breast ( cut into bite sized pieces)
8 ounces sour cream
10 ounce can Cream of Celery soup
8 ounces shredded cheddar cheese
6 ounce can chopped chilies
2 teaspoons hot sauce ( any kind you prefer)
1/4 cup milk
white corn tortilla chips
Mix soup, sour cream, chilies, hot sauce and milk in a bowl and set aside.
Prepare 13 x 9 x 2 dish with cooking spray and cover the bottom of the dish with tortilla chips.
Add the chicken then spoon soup mixture over the layer of the chicken and tortilla's using 1/2 of the amount of the mixture.
Add 1/2 of the shredded cheese then repeat with soup mixture then the cheese.
Crush a few of the chips and refrigerate at least 3 hours before baking.
Bake for one hour at 350.