Tuesday, January 6, 2009

Chicken Ole'!

I got this recipe from Good Things Utah. They got it from the "Fix it and Forget-it Cookbook:Feasting with your Slow Cooker" recipe book. It is super easy and really yummy! Everybody loved it. Enjoy!

10 3/4 oz can cream of mushroom soup
10 3/4 oz can cream of chicken soup (or use 2 chicken if you don't like mushroom)
1 cup sour cream
2 T grated onion (I just minced mine)
1 1/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7 oz jar salsa
1/2 grated cheddar (for garnish)

In separate bowl, combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.

They said on GTU that it only took 3 hours, so check and see at 3 hours and go from there. Don't use the good raw tortillas for this. They get too sticky. Just use the regular ones. We had corn as a side with this. Chris said the corn needed to be in the casserole! So, add that, too, if you want.

No comments: