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.
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 of 1 can of mushrooms over 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
I hope you and your family enjoys this spicy Italian Chicken Casserole recipe as much as we do!