Viva la Chicken

Don't you just love when people grab an old recipe and simply change the name and make it their own. This is really King Ranch Casserole in a simpler form, but doesn't Viva la Chicken sound like more fun than King Ranch Casserole and it is wonderful. It is a mixture of chicken layered between tortilla strips, cheese, soups, and seasoning. It is made ahead and all the ingredients are refrigerated for 24 hours to mellow together. Use this for a light supper, lunch or brunch. It is a handy recipe and always a favorite at a party. This serves 10 but is easily cut in half. Half all the ingredients and use only one kind of soup, either one is fine. This is a great way to use left over turkey. Great Super Bowl recipe.


Viva la Chicken

3-4 pounds boneless chicken breast, cooked(Baking them is good)
1 can cream of mushroom soup (10-3/4 oz.)
1 can cream of chicken soup (10-3/4 oz.)
1 cup milk or half and half
2 cups bottled Mexican salsa (any kind your family likes)
1 onion, minced
1 can diced green chiles (4 oz.)
1 dozen corn tortillas, cut in 1 inch strips
3 tablespoons liquid (chicken broth, water, or white wine)
1 pound cheddar or Jack cheese, grated
sliced olives and fresh cilantro for garnish

Cut the chicken breast in small chunks. In a large bowl mix the soups, milk, salsa, onion, chiles, and chicken.

Grease a large baking pan, In the bottom of the pan place the 3 tablespoons of liquid. Layer half the tortilla strips in the pan. Place half of the chicken mixture on top of the tortillas. Add half the cheese. Place the remaining tortillas on top of the chicken. Finish with the remaining chicken and then the remaining cheese. Cover with foil and refrigerate overnight or up to 24 hours.

Bake at 300 degrees, uncovered, for about an hour and 15-30 minutes. The top should be bubbly and light brown. Garnish with olives and cilantro.

COOK'S NOTE: It is not necessary to use chicken breast, unless you have found them on sale. I prefer to mix white and dark meat for more flavor.