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.
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!
Recipe 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 Information
Nutrition Facts
Crock-Pot Chicken Ole Casserole Recipe
Amount Per Serving
Calories 520Calories from Fat 261
% Daily Value*
Total Fat 29g45%
Saturated Fat 15g75%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 72mg24%
Sodium 1147mg48%
Potassium 607mg17%
Total Carbohydrates 26g9%
Dietary Fiber 3g12%
Sugars 4g
Protein 41g82%
Vitamin A9%
Vitamin C5%
Calcium6%
Iron10%
* Percent Daily Values are based on a 2000 calorie diet.
