Italian Chicken Casserole

Spicy Italian Chicken Casserole with layers of chicken, Nacho Cheese and chicken soup, tomatoes, peas and spices, tucked inside layers of homemade corn tortillas.

This recipe comes from my Italian friend who was a Chef and my boss in the 1980s and 1990s.


I was in sales, knocking on doors for two hours each morning.

When our sales team returned to the office each day for lunch, he had a feast prepared on the table waiting for us.

His meals would consist of an Italian dish that he most often make up from scratch.

The camaraderie, aroma and delicious taste of those meals will and good times will linger in my memory forever.

Spicy Italian Chicken
Casserole Recipe

• 1 whole chicken (3-3 1/2lb.)
  
  
• 2 stalks celery, diced
  
  
• 1/2 onion, chopped
  
  
• 2 cloves garlic, minced
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon rubbed sage
  
  
• 1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
  
  
• 1/4 teaspoon paprika
  
  
• 1/4 teaspoon cayenne pepper (optional)
  
  
• 2 (10 3/4 oz.) cans Cream of Chicken Soup
  
  
• 2 (4 oz.) cans sliced mushrooms with juice
  
  
• 1 (16 oz.) can diced tomatoes
  
  
• 1 (15.5 oz.) green peas, drained
  
  
• 2 (10 3/4 oz.) cans Campbell's Nacho Cheese Soup
  
  
• 8 oz. shredded Cheddar Cheese
  
  
• About 12 uncooked homemade corn tortillas
  

The night before cut up chicken and rinse until water runs clear.

Put in a large pot and cover with enough water to cover chicken plus a couple inches more.

Add vegetables, salt and spices. Cover with lid.

Bring to a boil on medium heat.

Turn to low and simmer 1 1/2 hours until tender and meat starts to break away from the bone.


Remove from heat and let cool.

Separate chicken from broth.

Remove chicken skin, bones and any gristle that may be present.

Strain broth. In two separate dishes, cover and place in the refrigerator to chill overnight.


Next day dip corn tortillas in chicken broth and layer on bottom of 9" x13" x2" pan.

Spread 1/2 of chicken pieces over tortillas.

Spread one can of Cream of Chicken Soup over top of tortillas.

Spread 8 oz. can of mushrooms over chicken soup.

Spread Nacho Cheese Soup over mushroom.

Spread on tomatoes and peas.


Repeat layers of chicken, chicken soup, mushrooms, and cheese soup.

Top with another layer of corn tortillas dipped in chicken broth.

Sprinkle shredded cheese over top.

Cover with aluminum foil, sealing edges and bake 30-40 minutes in a preheated oven 350 F. until cheese has melted, it's bubbly hot and golden brown.


I hope you and your family enjoys this spicy Italian Chicken Casserole recipe as much as we do.

Fresh Italian Chicken Casserole

In a large skillet, melt butter over medium heat.

Stir in chopped mushrooms, chopped onion, garlic and oregano.

Add flour, stirring constantly a couple of minutes like you would if you were making gravy. 

Stir in chicken broth and unwhipped cream bringing it to a boil on medium heat.

Reduce to low heat.

Bring the Fresh Italian Chicken Casserole to a simmer and cook, while stirring occasionally until it thickens.


Fold in cooked chicken and diced tomatoes.

Stir in Mozzarella Cheese.

Toss in the cooked Zita Al Dente.

Top the casserole with the uncooked Homemade Bread Crumbs and bake 20-30 minutes or until the casserole has browned and is hot all the way through.

Serve hot.

History Of Pasta In America

Early Spanish Settlers were among the earliest to bring pasta to America.

Thomas Jefferson, our third president of The United States Of America, had an extended stay in in Paris in 1784-1789.

President Jefferson liked the pasta so well that he brought two cases of it back with him here to America.

When he ran out of his supply, he sent a good friend from Naples to bring him more of it here to America. 

Related Pages

Chicken A La King Recipe

Chicken Alfredo Recipe


Chicken And dumplings Recipe

Smothered Chicken Recipe

Return to Chicken Recipes


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