Chicken Enchilada Casserole, Church Potluck Style

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If you like casseroles with cream soups and sour cream, you will love this one. This was the first time I’ve ever mixed green chilies with a cream soup, and it was amazing! I found the recipe in my grandma’s church cookbook from Croom A Coochee Baptist Church in Florida. The recipe was submitted by Mindy Oxendine.

Chicken Enchilada Casserole
3 cups cooked chicken, diced (I used leftover dark turkey meat from Christmas.)

1 can cream of chicken soup

1 large can green chilies

8 oz sour cream

1/2 can chicken broth

1 box chicken rice-a-roni (I got a box of rice/vermicelli by mistake, and it worked well.)

3 cups cheddar cheese (Just use as much as you need to cover the dish.)

1 large can French fried onions (enough to cover the top)

Directions:

Cook rice-a-roni as directed on the box. Add in cream soup, green chilies, sour cream and chicken broth. Place in 9x13in pan. Sprinkle cheese over the top and cook at 350 degrees for 30 minutes. Sprinkle onions on top and cook an additional 5 minutes. Serves 8.

Note: Since I have a smaller family, I divided the mixture into two 9×9 pans. I cooked one of them, and placed the other (before adding cheese) in the freezer for another day. Half the recipe was plenty for my family of four, and we even had leftovers.

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One Response to “Chicken Enchilada Casserole, Church Potluck Style”

  1. darlene vantol Says:

    we made this recipe tonight and it was wonderful. i can see where this would make a great church potluck dish.

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