Ingredients for Big John's Texas Chicken Pie
- 6-8 small flour tortillas, cut into 4 inch squares
- Boneless Chicken Breasts
- 4 tbsp butter, divided
- 1 (14.5 oz) can diced tomatoes, undrained
- Green Onion
- Green Bell Pepper
- Yellow Bell Pepper
- Red Bell Pepper
- Fresh Mushrooms
- Onion
- Cream Of Wild Mushroom Soup
- Cream Of Chicken Soup
- Instant Oxo
- Garlic Clove
- 1 tbsp chili powder
- 1 tsp ground cumin
- Cayenne Pepper
- Cheddar Cheese
- Jalapeno Jack Cheese
- Ripe Olives
- Green Olives
- 1 tsp salt
- Black Pepper
- White Pepper
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How to Make Big John's Texas Chicken Pie
- Preheat oven to 350°F (175°C).
- Melt 2 tbsp butter in a large skillet over medium heat. Add cubed chicken and cook for 4-5 minutes per side, until lightly browned.
- In a medium bowl, combine cheddar and Monterey Jack cheeses.
- In a large skillet, melt the remaining 2 tbsp butter. Sauté chopped onions, sliced mushrooms, and bell peppers until softened, about 5-7 minutes.
- In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, minced garlic, salt, black pepper, chili powder, and cumin.
- Stir in the undrained diced tomatoes.
- Lightly spray a large (9x13 inch) casserole dish with nonstick spray.
- Layer tortillas, cooked chicken, sauce mixture, mixed cheeses, and sliced olives in the casserole dish. Repeat layers until all ingredients are used.
- Bake for 25-35 minutes, or until the cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
17g
Fat
58g
Carbs
17g
