Thursday, March 22, 2012

Recipe: Twisted Chicken Casserole

Earlier this week, I made Crock Pot Honey Mustard Chicken so that we could have sliders.  Of course we ended up with a bunch of leftovers, so I made Twisted Chicken Casserole.  It received its name because it started as an idea to make enchiladas but then was twisted and modified so much that it became its own creation.

Twisted Chicken Casserole

  • 2-3 c. leftover Crock Pot Honey Mustard Chicken
  • 4 c. sliced mushrooms (approx. 2lb)
  • 4 c. diced bell peppers (approx. 3-4)
  • 1 tbsp minced garlic (appox. 6 cloves)
  • 2 tsp. onion powder or 1 small onion, diced
  • 1 tsp. curry powder
  • red pepper flakes (to taste)
  • salt (to taste -- I didn't use any, but some people like more salt than I do)
  • 1 can enchilada verde sauce (approx. 2 cups)
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 12 corn (or flour) tortillas
  • 1/2 bunch cilantro
  • 1 bunch scallions
  • 1 c. grated cheese

Preheat oven to 400 degrees and grease a large rectangular baking dish.

Saute mushrooms and peppers about five minutes, then add spices and continue to saute until peppers are soft (about five more minutes).

Mix enchilada verde, cream of mushroom soup, and milk together.  Spread a small amount on the bottom of the baking dish and top with four tortillas.

Layer 1/2 of the veggies, 1/2 of the chicken, and 1/3 of the verde soup mix.  Top with four tortillas.

Layer with the rest of the veggies and chicken and 1/3 of the verde soup mix.  Top with the last four tortillas and then the rest of the verde soup.  Sprinkle grated cheese, scallions, and cilantro on top.

Bake for 25-30 minutes, until bubbly and golden brown.

Serves 8.

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