V1:Chapter 8: Chicken Enchilada Casserole

Serves: 10
Total Calories: 453


2 cups cooked white rice
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (14 1/2-ounce) can diced stewed tomatoes
1 1/2 cups chicken broth
1 teaspoon chili powder
4 teaspoons dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4-6 cups crushed nacho tortilla chips
4 cups chicken, cooked, chopped
8 ounces Cheddar cheese, shredded


In a large bowl, combine all ingredients except chicken, cheese and nacho chips. Layer ingredients in a greased 3-quart casserole in following order: ½ of nacho chips, ½ of chicken, ½ of rice sauce mixture, and ½ of cheese. Repeat layers. Cover, label, and freeze.

When ready to serve, place, covered, in a 325° F oven while still frozen. After 1 hour, uncover. Bake 1/2 hour more or until cooked through and cheese has melted.

Nutritional Facts:

Serves: 10
Total Calories: 453
Calories from Fat: 136

This V1:Chapter 8: Chicken Enchilada Casserole recipe is from the Preparedness for Life Series Volume 1 Cookbook. Download this Cookbook today.

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