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Chicken Sopa Casserole

Chicken Sopa Casserole Recipe

A simple "dump it all in together" recipe. You can use chicken breasts, or, for more flavor, a whole boned chicken. I bone the chicken a day ahead to save prep time on cooking day. The canned green chilies are very mild. This freezes beautifully. Wonderful pot luck dish.
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Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Mexican
Calories 390 kcal

Ingredients
  

  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 cooked and boneless chicken, cut into bite size pieces (reserve some broth.)
  • 2 (3 ounce) cans chopped green chilies
  • 12 corn tortillas, torn in bite sized pieces
  • 1 lb grated cheddar cheese
  • 1 medium chopped onion
  • butter

Instructions
 

  • Boil whole chicken until meat falls off bone.
  • Bone chicken. Reserve broth.
  • Cook chopped onions in butter until translucent.
  • Mix all ingredients in large bowl, adding enough broth to moisten. I usually add about 1/2 cup.
  • Bake in 13x9-inch pan at 350°F for 45 minutes.

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Nutrition

Serving: 163gCalories: 390kcalCarbohydrates: 25.6gProtein: 18.6gFat: 24.3gSaturated Fat: 13.4gCholesterol: 65.7mgSodium: 905.8mgFiber: 2.8gSugar: 2.7g
Keyword < 4 Hours, Beginner Cook, Easy, Meat, Mexican, One-Dish Meal, Oven, Potluck, Poultry
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