Monday, November 26, 2007

Easy Chicken Enchilada Casserole

Here's an easy and good tasting recipe for Monday planning. After all of the hullabaloo (is that even a word?) last week at Thanksgiving, it might be what you're needing for a simple and get it done weekday meal. You can even always use ready cooked chicken for this one. It's really quite yummy too, the kids will love it.

3 c chopped cooked chicken
cream of mushroom soup
4 oz can green chilies, drained
3 oz black olives (1/2 of a 6oz can)
1 c shredded Cheddar cheese
tortilla chips, crushed
sour cream and salsa

Preheat oven to 375. Combine first 6 ingredients in large bowl; mix well. Pour into 8x8 inch baking dish/pan. Bake for 30 minutes. Serve with sour cream and salsa. Serves 6.

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