Sonorachickencasserole Recipes

SONORA CHICKEN

Sonora Chicken image

This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.

Provided by RHONDA35

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

Ingredients

6 large bone-in chicken breast halves
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
½ cup milk
1 small onion, chopped
½ teaspoon ground cumin
½ teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g

SONORA CHICKEN CASSEROLE

Sonora Chicken Casserole image

A luscious casserole I had at a friend's house the other night and simplified by using a grocery rotisserie chicken. With a salad, this will easily serve 8 folks. Enjoy, as we did.

Provided by Judikins

Categories Chicken

Time 1h

Yield 1 9x13, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 rotisserie-cooked chicken, skin and bone removed
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
1/2 cup milk
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Steps:

Preheat oven to 350°F.
Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
Repeat the layers with the remaining ingredients.
Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.

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