Last night, I decided to double up on a casserole and make one for dinner and freeze the other. You know, the whole “kill 2 birds with 1 stone” thing. 🙂
I had a recipe for Chicken Bake from America’s Cheapest Family that I saved but hadn’t tried yet. It’s an easy one, with most ingredients being on hand almost all the time here.
Chicken Bake (for just one casserole….double if you want to freeze one)
12 tortillas, each cut into 8 pieces (strips or little triangles)
1 can cream of mushroom soup
1 can cream of chicken soup
1 3/4 cup milk (i used dry/powder milk, since liquid milk has NOT been on sale lately. no difference in taste once it’s in the casserole.)
2 cups cooked and chopped chicken
1 onion, finely chopped
1 cup salsa
2 cups shredded Cheddar Cheese ( i used a little Monterey Jack in the mix, too)
Butter 9×13 pan (if you’re doubling the recipe, you can do 2-9×13’s or 3 – 8×8’s). Combine soups and milk. Add in chicken, onion, salsa and 1 1/2 cups of cheese. Layer tortillas in pan/dish then top with a layer or soup mixture. Continue layering, making tortillas top layer (mine made 3 layers – tortilla, mix, tortilla, mix, tortilla, mix, tortillas). Top with remaining cheese. Bake at 350 degrees for 35-45 minutes or until bubbly and top tortillas are just beginning to crisp and brown. Cool for 5 minutes before serving.
To freeze: put layers together, then cover with foil before baking. Label and freeze up to 3 months. Thaw completely and bake for 35-45 minutes.
I served this with sides of steamed corn and steamed broccoli (with melted American cheese on it…mmmm). Delicious! We had enough for today’s lunch as well.