Monday, September 6, 2010
Windy's Chicken Tortilla Casserole with Jazz
My bestie made this casserole for me and the family right after we got up to Washington last year. Isn't she wonderful! Heck yeah! My hubby and I think it is so yummy and perfect now that Fall is just around the corner! Enjoy!
3 Boneless/skinless chickens breasts
1 Cup of sour cream
1 Can of cream of chicken soup
1 Small can of green diced chili's drained
1 1/2 Cups Shredded cheddar cheese
12 Corn tortilla's
1 Half onion chopped
1 Small can of sliced black olives drained
Preheat oven to 350
Boil chicken breasts till cooked. Cool and cube. Take the corn tortilla's and cut in triangles. In a large bowl combine cut corn tortilla's, sour cream, chicken soup, diced green chili's, onion, olives, 1/2 cup cheese, and cubed chicken breasts. Mix well so the tortilla's are all coated in the creamy mixture. Place mixture in a 9 x13 dish and top with remainder 1 cup of cheese, and cover with tin foil. Bake for 40-45 minutes. Serve with salad.