Monday, May 27, 2013

Green Chili Chicken Casserole–Yum!

I hope you're all having  a great weekend, Happy Memorial Day! Let's all make sure we remember and thank those who've given their lives and time to fight for our country!

 It has been pretty busy weekend for us and the rest of the week isn't looking any better. Between my husband and I we have something every night this week except tonight. Our kids aren't even in school or other activities yet and we're that crazy busy with church meetings and such. Yikes.

So with that out there, this is one of my favorite recipes to make on a busy evening. It goes together super quick and bakes in about 20-30 minutes. It would also make a great freezer meal! Oh and I also need to clarify that this recipe comes from my mom, Carol. She doesn't have a blog, otherwise I'd link to it, (maybe I should post her email?), but she's been giving me some flack for not giving proper credit for her recipes in the past. So if I say "it's a family recipe" it's probably from her. Just FYI. :-D love you mom.

Green Chili Chicken Casserole

Start by cooking the chicken and chopping into small pieces when done. 
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While the chicken is cooking, mix olives and green chilis together
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Add soup, either homemade or cans. If using canned soup, dilute with one can of milk.
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Add the chicken when it's cooked.
Once the green chilis, olives, chicken, and soup have been mixed together, season with salt and pepper to your tastes.

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In a baking dish, layer the bottom with tortillas
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Grate the cheese
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Layer the soup mixture on top of the tortillas

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then a layer of cheese. Repeat tortillas, soup mixture, cheese a couple time. Usually about 2-3. 
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Bake at 350 degrees for about 30 minutes or until bubbling.

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I usually serve with a side salad, now enjoy! 

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Green Chili Chicken:
2-3 chicken breasts
2 cans cream of chicken soup (or a double batch of homemade cream of chicken soup)
2 cans chopped green chilis
1 can chopped olives
1 med onion chopped (I personally leave this out and it's still really yummy)
salt & pepper
small corn tortillas
1 lb longhorn (or Monterey Jack) cheese grated

Dilute soup with 1 can of milk (if you're using canned soup). Mix all ingredients together (except cheese and tortillas).
Layer tortillas, soup mixture, and cheese. 
Bake for 20-30 minutes until bubbling at 350 degrees.


  1. This looks sooooo good! I'm always looking for a good family recipe! Thanks for sharing!
    Amy @
    Give Me the Goods Monday Link Party

    1. Thanks Amy, this is one of my all time favorites. I hope you enjoy it too. Have a great weekend!

  2. I love the combination of chicken and green chiles, so I am sure this is delicious!Thanks for sharing with us this week at Monday Funday!

    Take care,


    1. It is delicious! Definitely top 5 favorites. :D Hope you like it. Have a great week!

  3. Your casserole looks good. Thanks so much for sharing with Adorned From Above's Blog Hop 55. We can't wait to see what you have for us this week. This weeks party is live.
    Have a great week.
    Debi and Charly @ Adorned From Above

    1. Thanks Debi! Thanks for hosting each week, sure enjoy your party! Have a great day


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