Ingredients for Chicken Sopa Casserole
- Cream Of Chicken Soup
- Boneless Chicken
- Green Chilies
- Corn Tortillas
- Cheddar Cheese
- Onion
- 2 tablespoons butter
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How to Make Chicken Sopa Casserole
- If using a whole chicken, boil until the meat easily falls off the bone (approximately 1-1.5 hours). Let cool completely, then bone the chicken (can be done a day ahead). Reserve 2 cups of the cooking broth.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened and translucent, about 5-7 minutes.
- In a large bowl, combine the boned chicken (about 3 cups shredded), cooked onion, 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup cooked rice, 1 cup shredded cheddar cheese, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt.
- Gradually add reserved chicken broth, about 1/2 cup, until the mixture is moist but not soupy.
- Pour the mixture into a greased 13x9 inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until heated through and bubbly.
- Garnish with extra cheese and green onions before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
67g
Carbs
8g
