This is a great casserole.  My husband thought that it was a little to wet so next time I think I will add an additional layer of tortillas.  Other than that, it was delicious. Not to mention super quick to put together.

I don’t see any reason that this won’t freeze beautifully. When I make this again I plan on making an extra one to freeze.  Whenever I make additional meals for the freezer I prefer to use disposable pans,  This not only makes them easy to stack in the freezer it also frees up my regular dishes for everyday use.

What You Need:

3 Cooked Chicken Breasts, Chopped


1 Can Cream of Chicken Soup

1 Can Green Chilies

1/2 Cup Chopped Sweet Onion

1/2 Cup Chopped Celery

1/2 Cup Chopped Carrots

1 Cup Cheddar Cheese

1 Cup Monterey Jack

Chicken Broth

What To Do:

Preheat the oven to 300 degrees. Place a layer of tortillas on the bottom of the dish.  Add the chicken. Mix the soup, chilies, onions, carrots, and celery together and pour into the dish.  Stir in the  cheese and bake for 1 1/2 hours.