Chicken Enchilada Cassserole

Chicken Enchilada Cassserole

* 4 C. Cooked Chicken, chopped into bite sized pieces

* 2 C. Cooked Rice
* 1 can each cream of mushroom soup & cream of chicken soup
* 1 can diced tomatoes
* 1 1/2 C. Chicken Broth
* 1 t. chili powder
* 4 t. minced onion
* 1/4 t. garlic powder
* 1/4 t. pepper
~ Combine

——-
* 8 oz grated cheese
* 4-6 cups crushed tortilla chips

—–
layer 1/2 chips, 1/2 chicken, 1/2 sauce and half cheese in a 9×13 pan. Repeat.* Bake at 325 degrees for an hour.

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That is the recipe on the card, anyway. When there is no chicken in the house, I use beef. Instead of cans of cream soup I prefer to make a white sauce (utilizing some of the grease from cooking the beef) and add mushrooms and beef broth powder. If there are no cans of diced tomatoes, I add a can of tomato sauce, a chopped tomato and then extra rice to thicken it up.If doing a “beef” version I use beef broth instead of chicken broth.
If a bit short on the ground beef, I do it one and a half times instead of doubling it and just use extra cheese (our family can always use more cheese). This makes one 9×13 pan and one 8×10 pan with one layer.
If everybody is starving, turn the oven up to 400 degrees (fahrenheit) and it will take less time.

This is one of my favorite recipes: it would also be good with black olives and sour cream served as garnishes.

*To use as a freezer recipe, prepare to this point and then cover well and freeze. To cook, put in the oven undefrosted and bake for two or three hours (it tends to be mushier if you defrost it first).

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