Chicken Casserole

(from cokerlj’s recipe box)

Serve with seasoned rice and a nice salad.

Source: Unknown

Categories: Casseroles, Chicken, Mexican, Poultry

Ingredients

  • 3 pounds boneless, skinless chicken breast
  • 1/2 onion diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon ground cumin
  • 1 large clove garlic diced
  • 2 teaspoons poultry seasoning
  • 1 14 ounce can Rotel tomatoes, drained
  • 2 cups shredded cheese
  • 4 ounces cream cheese (or more) diced
  • 1 cup sour cream
  • 1 cup water

Directions

  1. TIP: You can use a Mexican seasoning called “Adobo”, if you do eliminate the cumin, oregano and poultry seasoning; use 2 teaspoons of the Adobo. I also did not think that the one can of Rotel was enough so I added additional Petite Diced Tomatoes and some diced green chilies. Also, I did not think that 4 ounces cream cheese was enough so I threw in the whole 8 ounce block.

  2. Pre-heat oven to 350 degrees.

  3. In a deep, covered skillet, simmer chicken breasts and onion in 1 cup water with salt, pepper, garlic, cumin, poultry seasoning, oregano (or Adobo).

  4. Simmer covered, until chicken is no longer pink, about 20-30 minutes.

  5. remove chicken from water, let it cool for 10 minutes and then cut into 1/2 inch cubes.

  6. Place the diced chicken on the bottom of a baking dish you’ve sprayed with nonstick cooking spray, cover with the Rotel (and extra tomatoes, chilies).

  7. Add a layer of shredded cheese, followed by a layer of cream cheese and a layer of sour cream.

  8. Top with the remaining shredded cheese.

  9. Bake for at least 15 minutes or until cheese has thoroughly melted and ingredients combine.

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