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!
Crock-Pot 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 flour tortillas but corn tortillas 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!
Print Recipe
|
Crock-Pot Chicken Ole Casserole Recipe |
|
|
| Rating |
Rate this recipe!
|
| Servings | 6 - 8People |
| Prep Time | 15Minutes |
| Cook Time | 5Hours On LOW |
- 4 whole boneless skinless chicken breasts cooked and diced or shredded
- 8 whole tortillas flour or corn, torn into peices
- 8 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 10.5 ounces canned cream of mushroom soup
- 2 cups salsa
- 1/4 cup green onion chopped
- 2 cups cheddar cheese shredded
|
Ingredients
Servings: People
|
|
- In a bowl, combine green onions, cheddar cheese, cream of mushroom soup, cream of chicken coup, sour Cream and salsa mixing well.
- 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!
- More Crock-Pot Mexican Recipes
- More Slow Cooker Entree Recipes
- More Chicken Crock-Pot Recipes
- More Slow Cooker Casserole Recipes
I have made a recipe almost identical to this many times but I add two 4 oz. cans chopped green chiles. DEEEE- LICIOUS!