Ranch House Chicken Casserole

I got this recipe from The Family Homestead.  This evening when I made it, I did make some changes to it. {print recipe}

4 – 5 cups cubed, cooked chicken

2 – 3 cups grated cheese

12 corn tortillas

2 Tablespoons olive oil

1 onion, diced

2 stalks celery, sliced

1/2 green bell pepper, diced

2 mushrooms, diced

Sauce:

6 Tablespoons butter

6 Tablespoons flour

1 cup chicken broth

2 1/4 cups milk

2 teaspoon chicken bouillon

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Saute the onions, mushrooms, celery, and peppers in the olive oil for a few minutes.  Stir in the cubed chicken and set that aside while you make your sauce. 

Melt your butter in your pan.  Stir in the flour and seasoning.  Gradually stir in the broth and milk.  Cook and stir constantly until the sauce thickens and boils. 

Spray your casserole pan with cooking spray and then put half the chicken mixture on the bottom.  Sprinkle with 1/3 of the cheese.  Lay half the tortillas on top and then spread 1/2 the sauce on.  Repeat layers and end with the last 1/3 of the cheese.

Bake at 350º for 45 – 50 minutes.

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