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 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!
Rating |
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Servings | 8people |
Prep Time | 15minutes |
Cook Time | 4 - 5hours on LOW |
- 2 cups Salsa
- 10.5 ounces Canned Cream Of Mushroom Soup
- 10.5 ounces Canned Cream Of Chicken Soup
- 8 ounces Sour Cream
- 1/4 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
Ingredients
Servings: people
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- 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!
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.
Recipe Collections:
Mexican Crock-Pot Recipes | Casserole Slow Cooker Recipes |
Chicken Slow Cooker Recipes | Easy Crock-Pot Recipes |
4 Quart Crock-Pot Recipes | Cinco de Mayo Slow Cooker Recipes |
Products Used In This Crock-Pot Chicken Ole Casserole Recipe:
I have made a recipe almost identical to this many times but I add two 4 oz. cans chopped green chiles. DEEEE- LICIOUS!
Yes old recipe my mom use to cook I do a can of tomatoes and green chilies with a salad and garlic bread.