This Viva A La Chicken is a comforting, family-style Mexican casserole that brings together tender chicken, soft corn tortillas, and a rich, creamy sauce. The dish features a savory blend of cream of chicken and cream of mushroom soups, green chili salsa, and sharp Cheddar cheese. Layered in a baking dish and chilled before baking, it allows the flavors to meld beautifully, resulting in a hearty and satisfying meal. Perfect for weeknight dinners or feeding a crowd, this recipe offers a delicious balance of textures and flavors. It&# 226;ÂÂs simple to prepare with pantry staples, making it a reliable choice for busy evenings. Serve it alongside a crisp green salad for a complete, wholesome meal that everyone will enjoy.
Viva A La Chicken
Description
This Viva A La Chicken is a comforting, family-style Mexican casserole that brings together tender chicken, soft corn tortillas, and a rich, creamy sauce. The dish features a savory blend of cream of chicken and cream of mushroom soups, green chili salsa, and sharp Cheddar cheese. Layered in a baking dish and chilled before baking, it allows the flavors to meld beautifully, resulting in a hearty and satisfying meal. Perfect for weeknight dinners or feeding a crowd, this recipe offers a delicious balance of textures and flavors. It&# 226;ÂÂs simple to prepare with pantry staples, making it a reliable choice for busy evenings. Serve it alongside a crisp green salad for a complete, wholesome meal that everyone will enjoy.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Place chicken breasts in a buttered baking dish. Brush with melted butter and season with salt and pepper.
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Bake chicken for 1 hour, or until fully cooked. Alternatively, boil chicken for 45-60 minutes for a moister texture.
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Remove chicken from heat. Bone, skin, and cut chicken into bite-size pieces. Set aside.
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Cut corn tortillas lengthwise into 1-inch strips. Set aside.
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In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, onion, and green chili salsa. Mix well.
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In a small bowl, dissolve the chicken bouillon cube in 1 cup of boiling water.
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Pour about 3 tablespoons of the bouillon liquid into the bottom of a buttered 3-quart casserole dish. Discard the remaining bouillon liquid.
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Layer half of the tortilla strips over the bouillon in the casserole dish.
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Add one-third of the chicken pieces over the tortillas.
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Pour half of the soup mixture over the chicken.
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Layer the remaining tortilla strips over the sauce.
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Add the remaining chicken pieces.
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Pour the remaining soup mixture over the chicken.
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Top the entire casserole with grated Cheddar cheese.
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Cover the dish tightly and refrigerate for at least 24 hours to allow flavors to meld.
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Preheat oven to 300ðF (150ðC).
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Bake the casserole for 1 1/2 hours, or until heated through and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1147.0kcal
- % Daily Value *
- Total Fat 82.8g128%
- Saturated Fat 46.9g235%
- Cholesterol 432.5mg145%
- Sodium 286.2mg12%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.5g2%
- Sugars 5.1g
- Protein 83.0g166%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken Preparation: Boiling the chicken for 45-60 minutes instead of baking it can result in moister meat and makes it easier to skin.
Make Ahead: This dish is designed to be made ahead. Refrigerating it for at least 24 hours allows the tortillas to soften and the flavors to blend.
Serving Suggestion: Traditionally served with Herb Bread and a green salad with French dressing.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
