Crock-Pot Chicken Ole Casserole

This delicious and easy recipe for Crock-Pot Chicken Ole Casserole is put together in a snap and is a great use for leftover cooked chicken!

Slow Cooker Chicken Ole Casserole

I was rifling through my personal recipe collection looking for something tasty that I could make using up some leftover cooked chicken that I had in my refrigerator when I spotted a yummy sounding casserole recipe for Chicken Ole Casserole . Looking through the recipe I saw that I had all the required ingredients on hand and I was pretty sure that with a little adjusting I could turn the recipe into a slow cooker recipe.

And so I got to work.

Actually there was hardly any work involved really. A few minutes to chop up the cooked chicken. Opened up a few cans, jars and chopped up some green onion. I put one of the kids to work to tear up the tortillas (we used corn tortillas, but flour tortillas would work too) into pieces and I was ready to rock and roll and get this casserole layered and cooking!

If you like your Mexican inspired food a little on the spicier side use a salsa with a little more heat. But because I was feeding this meal to my kids, I just kept it nice and tame on the taste buds by using a mild Verde (green) salsa. But seriously use whatever is your favorite salsa.

Serve your casserole with a side of refried beans and maybe some Mexican rice for a well rounded meal!

I hope you enjoy!

Crock-Pot Chicken Ole Casserole Recipe

Heidi Kennedy

This delicious casserole recipe makes great use of leftover cooked chicken that you may have from another meal. If you don’t have leftover cooked chicken however you can easily use the meat from a store bought rotisserie chicken.

4.07 from 47 votes

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Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Entrée

Cuisine Mexican

Servings 8 Servings

Calories 520 kcal

Ingredients

1x2x3x

• 2 cups Salsa
• 10.5 ounces Canned Cream Of Mushroom Soup
• 10.5 ounces Canned Cream Of Chicken Soup
• 8 ounces Sour Cream
• ¼ cup Chopped Green Onions
• 3 cups Shredded Or Diced Cooked Chicken Meat (breast meat preferred )
• 2 cups Shredded Cheddar Cheese
• 8 whole Corn Tortillas (torn into pieces )

Instructions

• In a medium mixing bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, sour cream and green onions until well combined.
• In a 4 quart or larger slow cooker spoon a layer of the soup mixture into the bottom and spread evenly.
• On top of the soup mixture add a layer of cooked chicken.
• Sprinkle a layer of cheddar cheese on top of the chicken.
• Add a layer of tortillas.
• Continue layering ingredients making sure to leave enough soup mixture for the top layer.
• Cover and cook on LOW for 4 to 5 hours.
• Serve and enjoy!

Notes

Weight Watchers SmartPoints are calculated using fat-free sour cream, fat-free cheddar cheese, chicken breast meat and reduced fat cream of chicken & cream of mushroom soups.

Nutrition

Calories: 520kcal | Carbohydrates: 26g | Protein: 41g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 1147mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.8mg

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