Crock-Pot Chicken Ole Casserole

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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.

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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!

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Crock-Pot Chicken Ole Casserole Recipe

Print Recipe Crock-Pot Chicken Ole Casserole Recipe

Rating	Votes: 9 Rating: 4 You: Rate this recipe!
Servings	8People
Prep Time	15Minutes
Cook Time	5Hours On LOW

Ingredients

• 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

Servings: People

Ingredients 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 Servings: People

Rating Votes: 9 Rating: 4 You: Rate this recipe! Servings 8People Prep Time 15Minutes Cook Time 5Hours On LOW

Instructions

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

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