Colorado Chicken Casserole

Serves: 10
Total Calories: 411


4 large chicken breasts
4 chicken thighs
1 (10-ounce) can cream of mushroom soup
2 (10-ounce) cans cream of chicken soup
1 onion, grated
1 (7-ounce) bottle green taco sauce
2 (7-ounce) cans chopped green chilies
15 corn tortillas, quartered
16 ounces longhorn cheese, shredded


Rinse chicken. Place in saucepan with water to cover. Cook until very tender. Drain, reserving broth. Remove skin and bones; discard. Cut chicken into cubes. Mix next 5 ingredients in bowl. Alternate layers of tortillas, chicken, and soup mixture in greased 9x13-inch baking dish until all are used. Top with cheese. Bake at 325° for 1 1/2 –2 hours, adding some of reserved broth if mixture becomes dry.

Nutritional Facts:

Serves: 10
Total Calories: 411
Calories from Fat: 208

This Colorado Chicken Casserole recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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