Viva A La Chicken

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Servings: 6 servings Difficulty: Advanced
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Creamy Chicken and Tortilla Casserole with Green Chili Salsa
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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’s 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 recipe image
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Viva A La Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1147

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.

Directions

  1. Preheat oven to 350°F (175°C).
  2. Place chicken breasts in a buttered baking dish. Brush with melted butter and season with salt and pepper.
  3. Bake chicken for 1 hour, or until fully cooked. Alternatively, boil chicken for 45-60 minutes for a moister texture.
  4. Remove chicken from heat. Bone, skin, and cut chicken into bite-size pieces. Set aside.
  5. Cut corn tortillas lengthwise into 1-inch strips. Set aside.
  6. In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, onion, and green chili salsa. Mix well.
  7. In a small bowl, dissolve the chicken bouillon cube in 1 cup of boiling water.
  8. Pour about 3 tablespoons of the bouillon liquid into the bottom of a buttered 3-quart casserole dish. Discard the remaining bouillon liquid.
  9. Layer half of the tortilla strips over the bouillon in the casserole dish.
  10. Add one-third of the chicken pieces over the tortillas.
  11. Pour half of the soup mixture over the chicken.
  12. Layer the remaining tortilla strips over the sauce.
  13. Add the remaining chicken pieces.
  14. Pour the remaining soup mixture over the chicken.
  15. Top the entire casserole with grated Cheddar cheese.
  16. Cover the dish tightly and refrigerate for at least 24 hours to allow flavors to meld.
  17. Preheat oven to 300°F (150°C).
  18. Bake the casserole for 1 1/2 hours, or until heated through and bubbly.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1147kcal
% 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.

Keywords: chicken, casserole, mexican, tortilla, cheddar, cream of chicken, cream of mushroom, green chili, salsa, comfort food, make ahead, layered, oven baked, hearty, protein, corn, easy, family dinner
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