Crock-Pot Chicken Ole Casserole
4 Chicken Breasts, cooked and chopped
1 Package (about 8 tortillas) Tortillas (flour or corn), torn into smaller pieces
1 8oz Container Sour Cream
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
2 Cups Salsa
1/4 Cup Green Onions, chopped
2 Cups Shredded Cheddar Cheese
- In a bowl, combine green onions, cheddar cheese, Cream of Mushroom Soup, Cream of Chicken Soup, Sour Cream and Salsa mixing well.
- In crock-pot, layer tortillas and soup mixture (tortilla, soup, chicken, tortilla, soup, chicken, tortilla)
- Cook on low for 5 hours.
I had some leftover chicken to use up and had this recipe laying around. I had never tried it before in the crock-pot. Turned out very good. If you want it “hotter”, I would use a hotter salsa. I just used a mild and it had plenty of flavor!
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