Sunday, September 18, 2005

Mim's Mexican Chicken Casserole

This recipe serves 10 so you can divide in half and freeze 1/2 or do as I do and double the recipe and freeze it in four containers for meals later. I have a feeling I need to make some up to have on had in the freezer because of family members talking about a visit.

Mim's Mexican Chicken Casserole

1 package corn tortilla
2 cups chicken
12 ounces cheddar cheese-shredded
1 can cream of chicken condensed
1 can cheddar cheese soup condensed
1 can tomatoes with peppers- (Ro-Tel)
1 1/4 cups milk
1 onion-chopped
1 freezer bag-jumbo ( I use 2 gallon freezer size)

Chop cooled, cooked chicken meat into chunks. Tear tortilla into 1-inch wide strips. In a large baking dish alternate layer of tortilla, chicken and cheese(reserve 1/2 cup for topping. Until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with plastic wrap, then flash freeze with aluminum foil,

To freeze: flash freeze casserole, then place frozen casserole into jumbo freezer bag.

To prepare: thaw casserole before baking. Bring covered casserole at 350 degrees F until hot and bubby. Cut with spatula and serve.

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